Servings: 4 cups
Prep time: 5 min
Cook time: 25 min
- 2 cups gluten-free cups rolled oats
- ⅓ cup hazelnut chocolate pulp*
- ½ cup buckwheat groats
- 1 cup hazelnuts
- ¼ cup sliced almonds
- ¼ cup cocoa nibs
- ½ cup coconut oil
- ½ cup maple syrup
- 4 tbsp raw cacao powder
- 2 oz unsweetened or stevia sweetened chocolate
Preheat oven to 350F and line a baking sheet with parchment paper.
In a large bowl combine oats, buckwheat groats, hazelnuts, hazelnut pulp, almonds and cacao nibs. In a separate bowl combine cacao powder, coconut oil and maple syrup. Pour mixture on top off dry ingredients and mix well.
Bake in oven for about 25 minutes, tossing every 10 minutes. Once the granola is done, take it out of the oven and let it cool down without stirring. Add chopped chocolate and mix until combined. Transfer Granola into an airtight jar.
Serve with fresh milk and fruit.
* squeeze out any excess liquid