Cacao Crunch Granola
Prep time; 10 minutes
Bake time; 17-20 minutes
Cool time; 1 hour
2 cups gluten free rolled oats
1 cup buckwheat grouts
1 cup of chopped raw nuts (almonds, pecans, walnuts, cashews)
1/2 cup sunflower seeds
2 tbsp cane/coconut sugar
1 tsp cinnamon
1/3 cup raw cacao powder
pinch sea salt
1/4 cup coconut oil
1/2 cup maple syrup/honey/sugar cane syrup
Preheat your oven on 170 degrees C (340 F)
Combine all the dry ingredients together and mix thoroughly with a spoon or hands, make sure the cacao is evenly spread.
Mix the coconut oil and syrup in a pan on a low heat for about 1 minute, stirring to combine.
Add it to the mixture a little bit at a time, stirring it in as you’re pouring until it’t all mixed in and it looks moist and chocolatey.
Spread the granola mix on your baking tray, making sure its a thin layer and well spread out. You may need to use 2 baking trays if they’re small.
Bake in the oven for 17-20 minutes, checking it half way and mixing it around the tray to evenly distribute. You can tell its ready by the delicious smell that spreads around your house and also it will look dark brown (chocolatey goodness) and slightly dry to touch.
Leave to cool completely, this will allow it to get super crunchy!! 😉 Store in an airtight container.
Adapted from minimalist baker sea salt chocolate granola.