Part dessert, part breakfast, part whatever you want it to be — this nourishing chocolate granola pretty much satisfies your every need. During my first trimester, I had a complete aversion to all things chocolate. Really, I couldn’t even think about chocolate. But now, at 23 weeks (how!?!?) my chocolate-loving self is back in full swing, and it seemed like the perfect time to share one of my favorite granolas.
I’ve actually been craving chocolate lately, specifically the deep, earthy chocolate flavor of cacao. I recently found out I am anemic during this pregnancy, which may explain the craving. Don’t mind if I do! Raw cacao is rich in iron, along with magnesium and antioxidants. I’ve been adding it to smoothies, making avocado pudding and making this granola more often than I’d like to admit.
This granola has deep chocolate flavor from the cacao and a very satisfying crunch, thanks to the buckwheat. I can’t not put buckwheat in my granola because of its crunch-imparting abilities. It’s addictive. I love having this granola on hand, because it is equally at home in breakfast yogurt bowls, atop ice cream or by the handful for a quick snack. Here it’s pictured with vegan coconut ice cream and fresh berries — a divine combination! It’s also very adaptable to the nuts or seeds you have on hand, so feel free to get creative. After you take the granola out of the oven, the key to big clumps and super-crunchiness is allowing the granola to cool on the pan for about twenty minutes to allow it to harden. After I allow it to cool, I like to break it into clumps and mix in extra coconut shreds and cacao nibs.
Enjoy! xo Maggie
Salted Cacao Buckwheat + Hazelnut Granola
Yield 8-10 servings
- 1 cup rolled oats
- 1/2 cup raw buckwheat groats
- 1/2 cup coconut flakes
- 1/2 cup hazelnuts, chopped
- 2 tbsp hemp seeds
- 2 tbsp chia seeds
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp vanilla bean powder (or 1 tsp vanilla extract, combined with wet ingredients below)
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 cup raw cacao powder
- Flaky salt for sprinkling
- Optional mix-ins: extra coconut flakes; cacao nibs
- Preheat oven to 325° and line a large baking sheet with parchment paper.
- Place dry ingredients in a large mixing bowl and stir to combine.
- In a small saucepan over medium-low heat, heat the coconut oil and maple syrup until melted. Turn off heat and add the cacao powder, whisking until well-combined.
- Add the wet ingredients to the bowl of dry ingredients and stir until evenly coated and combined.
- Pour granola onto prepared baking sheet, spreading evenly and lightly pressing down with your hands (helps with clump formation!).
- Bake at 325 for about 30 minutes, stirring halfway through, until fragrant.
- Remove from oven and allow the granola to cool completely on the baking sheet. It will gain crispiness while cooling. Once cool, stir in extra coconut flakes and cacao nibs, if desired.
- Store in airtight container for up to a week. Enjoy!