Nut-free Cocoa Buckwheat Granola is also Top 8 Free except for coconut.
3 cups rolled oats. Use certified gluten free for gluten free option
1/2 cup raw hulled whole grain buckwheat groats
1/2 cup whole grain unsweetened rice puffs
1 cup unsweetened coconut flakes
1/2 cup pumpkin seeds
1/3 cup cocoa powder or raw cacao powder
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup unrefined coconut oil, melted
1/4 cup olive oil or avocado oil
1/2 cup plus 2 teaspoons maple syrup
2 teaspoon vanilla extract
1/4 cup dried cherries(optional)
1/4 cup dates(optional)
- Pre- heat oven to 300 F. Prepare two large baking sheets with parchment paper. In a large bowl, combine oats, buckwheat, rice puffs, coconut flakes, pumpkin seeds, cocoa powder, cinnamon and salt. Set aside.
- In a small saucepan over low heat, add coconut oil, olive oil, maple syrup and vanilla. Whisk to combine until smooth and coconut oil is melted. Take off heat. Let cool for a minute. Pour maple syrup mixture over dry ingredients. Stir to combine and coat evenly. Set aside.
- Spread granola on baking sheets, dividing evenly. Press firmly with the back of a spatula to ensure that the mixture is flat. Bake for about 20-25 minutes or until toasted and fragrant. Rotate pan once to ensure even baking.
- Remove from oven. Let sit without stirring on baking sheets and let cool completely. I place my sheets on top of a wire rack.
- Add cherries and dates if using. Stir to evenly incorporate. Transfer and store in an airtight glass jar. Keep in your pantry.
- The dark color of this granola makes it hard to tell if it is cooked or not, so go by smell or taste. Each oven bakes at different speeds. It will crisp up as it cools.
- Granola freezes well-up to six months.
- Category: Snacks
- Method: Oven
- Cuisine: American
Keywords: nut-free granola, nut-free chocolate granola, nut-free cocoa granola, kids snacks, healthy snacks