- 3 cups rolled oats
- 1 cup buckwheat groats
- 3/4 cup walnuts
- 3/4 cup pecans
- 1/3 cup pumpkin seeds
- 1 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 molasses
- 1/2 cup coconut oil
- 1/4 cup cacao powder (plus 1 tbsp more for thicker sauce)
- 1/3 maple syrup
- 3/4 tsp vanilla
- 1/3 chopped dried cranberries
- 1 cup flaked unsweetened coconut
- (Optional) carob or chocolate chips
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone mat. In a large bowl combine oats, nuts, salt, cinnamon, and ginger, and mix well. Add in molasses.
Heat coconut oil in double boiler or microwave until melted (microwave is about 30 seconds on high). Add raw cacao (or cocoa) powder, maple syrup, and vanilla to create a chocolatey sauce. Pour chocolate sauce into bowl with other ingredients and mix well.
Spread granola mix evenly onto baking sheet and bake for about 10-15 minutes checking once to make sure edges aren’t burning. The granola may need a nudge. Then add the coconut and cranberries and bake for another 7-10 minutes, again keeping an eye on it to prevent from burning. Remove from oven and let cool completely. If the center seems slightly wet it’s ok, it will continue to cook as it cools, and it should get crunchier. You might also like to add some carob or chocolate chips to your granola. Chocolate makes everything better!
Store in an air tight container (mason jars work well), and will last for a few weeks.
Enjoy granola as a yogurt topping, or add to banana ice cream, smoothies, or smoothie bowls. You might also enjoy adding granola to a bowl of warm milk as a warm cereal alternative. Or just eat straight from the jar!