Wait. You already knew that, too (obviously). Hmph.
Well, you then received’t be shocked that I’m sharing a recipe for chocolate granola! Besides, who doesn’t desire a (more healthy) model of Cocoa Puffs of their life?
This granola is impressed by one I attempted just lately by Purely Elizabeth. I demolished the entire bag in a matter of days and knew I needed to create a model for the weblog.
This recipe is straightforward, requiring simply 9 elements and roughly 30 minutes to make!
The base is nuts, oats, chia seeds, and coconut. To preserve issues on the wholesome aspect, I went with maple syrup and coconut sugar for pure sweetness. And the chocolate taste comes from each cocoa powder and vegan darkish chocolate! Yessss, come to Mama.
I hope you all LOVE this granola! It’s:
Protein- + fiber-rich
Quick + Easy to make
This would make the proper fast breakfast or on-the-go snack. I like including this granola to some coconut yogurt and berries for a simple summertime breakfast or snack after I don’t really feel like cooking.
For extra granola recipes, be sure you try our 7-Ingredient Quinoa Granola, Peanut Butter Chocolate Chip Granola, Banana Bread Granola, Nut ‘n’ Honey Coconut Granola, Chunky Coconut Granola, Strawberry Coconut Granola, Grain-Free Granola, and Gingerbread Granola!
If you do that recipe, tell us! Leave a remark, price it, and don’t neglect to tag a photograph #minimalistbaker on Instagram! We’d like to see what you give you. Cheers, mates!
Sea Salt Dark Chocolate Granola
9-ingredient granola infused with cocoa powder, naturally sweetened, and stuffed with plant-based protein and fiber! The good plant-based breakfast or snack.
Author: Minimalist Baker
Recipe sort: Breakfast, Snack
Cuisine: Vegan, Gluten-Free
Serves: four.5 cups
- three cups (270 g) gluten-free rolled oats
- 1 cup (~100 g) chopped uncooked nuts (almonds, pecans, and/or walnuts are finest)
- 1/four cup (20 g) desiccated or shredded coconut (unsweetened)
- 2 Tbsp (20 g) chia seeds
- three Tbsp (36 g) coconut or natural cane sugar (or different dry sweetener of selection)
- 1 tsp sea salt
- 1/three cup (32 g) cocoa powder
- 1/four cup (60 g) coconut (or avocado) oil
- 1/2 cup (120 ml) maple syrup, plus extra to style (or different liquid sweetener of selection)
- optionally available: 1/2 cup (90 g) vegan darkish chocolate chips or chunks (sweeter chocolate is finest – I like Trader Joe’s 72% darkish chocolate bar)
- Preheat oven to 340 levels F (171 C).
- To a meals processor (or mixing bowl), add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cocoa powder. Pulse just a few instances (or stir) to mix.
- In a small saucepan over medium-low warmth, heat the coconut oil and maple syrup till melted and mixed. Pour over the dry elements and blend or stir nicely. If utilizing a meals processor, this breaks down the oats and nuts a bit extra so it is a finer texture, however that is optionally available.
- Spread the combination evenly onto a baking sheet and bake for 17-24 minutes (or till aromatic and deep golden brown), stirring a bit close to the midway level to make sure even baking.
- Let cool fully. Then add chocolate (optionally available). Place in a container that has an air-tight seal, and it ought to preserve for just a few weeks. Or retailer within the freezer as much as 1 month or longer.
*Nutrition data is a tough estimate for 1 of 9 (1/2 cup) servings calculated with the 90 g darkish chocolate.
Serving dimension: 1/2 cup (1 of 9 servings) Calories: 364 Fat: 19.1 g Saturated fats: 9.5 g Carbohydrates: 44.7 g Sugar: 18.1 g Sodium: 225 mg Fiber: 6.9 g Protein: eight.2 g