Double Chocolate Hazelnut & Coconut {GF, Vegan} Granola
Amanda is obsessed with chocolate for breakfast and this recipe let's you have it! We really love the Sakara Chocolate Granola, and wanted a way to make it ourselves, with a little bit extra chocolate for good measure. Enter this delicious breakfast and snack! Eat it with some non-dairy milk (our favorite right now is hemp + coconut milk) and you've got yourself a chocolatey, decadent treat!
INGREDIENTS
- 3 cups gluten-free rolled oats
- 1 cup crushed, raw hazelnuts
- 1/4 cup coconut flakes/shaved coconut (unsweetened)
- 2 Tbsp chia seeds
- 2 Tbsp hemp seeds (optional)
- 3 Tbsp coconut sugar
- 1 tsp pink Himalayan sea salt
- 1/2 cup cocoa powder
- 1/4 cup coconut oil
- 1/2 cup raw agave nectar/syrup
- 1/2 cup vegan dark chocolate chips or chunks
INSTRUCTIONS
- Preheat oven to 350F.
- To a large mixing bowl, add the oats, nuts, coconut, chia seeds, (hemp seeds) coconut sugar, salt, and cocoa powder. Stir to combine.
- In a small saucepan over medium-low heat, warm the coconut oil and raw agave nectar until melted and combined. Pour over the dry ingredients and stir well.
- Spread the mixture evenly onto a baking sheet and bake for 20-24 minutes (or until fragrant). Stir about half way through to keep from burning and to cook evenly.
- Let cool completely. Then add chocolate.
- Place in a container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.
