Sometimes you just have to go with your gut.
Like the day I landed on Food.Baby.Life, my assigned blog for March Secret Recipe Club, and the first post on the first page was for a grain-free chocolate granola. And that granola called out to me so loudly that I didn’t want to go any further.
But I did, because it’s the responsible thing to do, and I’m so glad I dug a bit deeper…
I discovered that Susan — a mum to three little ones under five who is also studying Naturopathy — is not only also located here in Australia, but that her recipes are exactly the kind of thing we eat.
There are plenty of gluten-free, fructose-free, dairy-free creations but not at the expense of taste (or indulgence). Yes please and thank you.
It was as I pushed past the chocolate granola that I was tempted by Grain-free Raisin Cookies and a Chocolate Cake made from kidney beans and even an Orange & Almond Toasted Muesli… But the chocolate granola kept calling me back and I didn’t want to fight it, so I didn’t.
I made a few changes (shocker) including adding oats — thus rendering it not grain-free — and there are some notes in the recipe below re making it sweeter if that’s your thing, but the great thing about granola is that you really can make what ever changes you need based on taste and what happens to be in your pantry at the time.
It is worth taking quite seriously my number one piece of advice if you make this recipe — store the granola out of sight.
If you leave it on the counter, catching a glimpse each time you pass it on the way to the sink, you will want to pick at it endlessly (just one more spoon, ok, two more, maybe three), even after having a bowl of it for breakfast. Ahem.
Chocolate Granola
Chocolate for breakfast, need I say more? || Inspired by Food.Baby.Life
Makes approx 5 cups granola
INGREDIENTS
- 2 c raw nuts and seeds (300 g) – see note
- 2 c rolled oats (220 g)
- 1 c shredded coconut, unsweetened (75 g)
- ½ cup raw buckwheat (100 g)
- ¼ c raw cacao (30 g)
- 1/3 cup coconut oil, melted (80 ml)
- 1/3 cup rice malt syrup (80 ml) – see note
- 1 – 3 Tbsp maple syrup, optional
- 2 Tbsp tahini (30 ml)
- ½ tsp cinnamon
- ½ tsp sea salt
METHOD
Preheat oven to 150°C (300°F), line two trays with baking paper.
Combine coconut oil, rice syrup, tahini, cacao powder, cinnamon and salt in a jug. Place jug into a bowl or pan of very hot water and whisk mixture well to combine. Taste and add maple syrup if desired.
Coarsely chop nuts. Mix nuts, seeds, oats, coconut and buckwheat in a large bowl. Pour over cacao mixture and stir until all ingredients are coated.
Spread over prepared trays and bake for 30 mins, stirring once or twice to pull granola from the edges to the centre and vice-versa.
Because of the cacao it can be a bit difficult to tell when the granola is done — after 30 mins remove a spoonful and allow to cool to see if it crisps up, then repeat every 5 mins.
Remove pans from oven, press granola lightly with a spatula and allow to cool completely. Break granola into clusters and store in an airtight container.
COOK’S NOTES
- Nuts: Use any combination of nuts and seeds you wish. I used roughly equal quantities of pepitas, sunflower seeds, macadamias, almonds, brazil nuts and walnuts.
- Sweetener: using only rice syrup results in a not very sweet granola due to the cacao powder (this is a good thing, really). If you want it sweeter add up to 3 Tbsp maple syrup or replace some of the rice syrup with honey or maple syrup, both of which are sweeter but also contain fructose.
vegan // vegetarian // gluten-free (with gf oats) // dairy-free // refined sugar-free // soy-free // nut free (with only seeds)
This looks amazing! Normally I’m all about the grains, but I’m not even thinking about that right now. Because chocolate granola!
Oh wait, you added oats, so not grain free. Still don’t care! I WANT!
Chocolate + Granola = heaven! Looks so yummy! I’m a sucker for granola…add chocolate and I won’t be able to resist! Happy Reveal Day!
I think I would pick at it every time I passed by too. Gorgeous!
Mmmm……what is NOT to like here – I could just grab handfuls of that to eat! GREAT pick for SRC this month. Karen
I love granola. Just love it. But you have just hit the nail on the head why I cannot make it. I eat the whole batch in about 2 days. I give up most other sustenance for bowl of nutty goodness.
This looks gorgeous though and it certainly is much better than binging on chocolate- a happy medium perhaps 🙂
We have been on a homemade granola kick around our house lately – and oh my that one is calling to me as well! It sounds amazing!
Perfect and sound advice regarding this delicious looking recipe.
Nice! Your post made me think, I don’t think I ever picked a recipe on the front page, but I could be wrong, it’s been so many years with the club!
I will pay attention to that from now on. But, you made the right decision, this granola is fabulous!
have a great Reveal Day!
Passing up chocolate? Um, that’s crazy! Glad you didn’t because your recipe came out amazing. What a fun breakfast!
Looks delicious and absolutely beautiful photos!
Wow, SUCH pretty pictures!! And who doesn’t love homemade granola? The best!!
Oh, what a gorgeous granola this is!! We love starting our day with granola and yogurt, so this would be a welcomed change to the recipe we tend to use most often. Great pick this month 🙂
You think this granola was calling to you – it is positively screaming at me. Cannot wait to give this a try.
It’s great meeting like-minded foodies! And yep it is seriously hard to stop at just one bowlful 🙂 I’m glad you enjoyed it!!
Wow, I would not be able to keep that in my kitchen….but I’d sure enjoy some.
Seriously? Chocolate Granola?! Sign me up – I’ve got to make this. Great pick this month!!
wow, this looks so great! i love that wooden spoon too
What a unique way to use tahini! Love it.