I have been obsessed with granola for about 3 years. I bought some from the store out pf pure curiosity… What is this magic?
I quickly decided to come up with my own recipe, and it has definitely evolved over the past few years.. Every granola recipe I have ever made reflected my current diet, through the ups and downs of my eating disorder. Sugar free, low carb, oil free, gluten free, blah, blah, blah.
This granola recipe is only one thing: GOOD.
It has carbs, it has gluten, it has fat, it has sugar, it has oil, and it even has salt. And it is damn good 🙂
This delicious, chocolatey, granola is vegan, of course. Which means there are no animal products- so it is cruelty free 🙂 I am vegan purely for ethical reasons. As you can tell by my recipes, you do not have to sacrifice taste, or any food to live a cruelty free life.
Anyways, here is the recipe for this delicious granola. Let me know what you think if you try it! 🙂 Take a picture and tag me on Instagram ❤
3 cups of rolled oats
2 cups of any nuts, seeds, coconut flakes (I used sun flower & pumpkin seeds because I’m broke but I would have loved pecans and coconut flakes)
5 tablespoons of coconut oil
1/2 cup + 2 tablespoons of pure maple syrup
3 tablespoons of cocoa powder
1 heaping teaspoon of cinnamon
granulates salt to taste (I used pink Himalayan salt)
Preheat your oven to 350F. This granola takes about 15 minutes to bake.
Mix your oats and nuts/seeds of choice in a bowl.
Over medium low heat, in a small pot on the stove, add you coconut oil, maple syrup, cinnamon, and cocoa powder. Mix until all the cocoa is dissolved.
Add the liquid mixture to your dry ingredients.
Mix well until all of your dry ingredients are completely coated.
Line a baking sheet with parchment paper and poor an even layer of your granola onto it. Sprinkle your course salt over the granola, as much as you would like. You might have to bake in two batches.
Put your granola in the oven. Take it out after 8-10 minutes and stir it. Put it back in the oven for another 5 or so minutes. Your granola should be golden. It will become more crispy as it cools. Store in an air tight container. I use glass jars.