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I have been making granola for years and perfecting my recipe each time I make it. It has become a favorite amongst family and friends! I love granola because it  is nutritious and filling and can be eaten for breakfast or as a snack. My granola is gluten free and naturally sweetened with Maple Syrup. For my chocolate granola, I added coconut palm sugar and raw cacao powder and I was super excited about the addition of both. Try this recipe and let me know if you like my chocolate granola or my regular recipe better! YUM!!


4 cups Certified Gluten Free Oats (I like Bob’s Red Mill)

1 cup sliced almonds

1 cup chopped walnuts

1 cup chopped pecans

1/4 cup unsweetened shredded coconut flakes

3 tbsp hemp seeds

1/4 cup flaxseed meal

1/2 tsp salt

1/2 cup coconut plam sugar

1/2 cup maple syrup

3/4 cup coconut oil

1/2 cup raw cacao powder

2 tsp vanilla

1/2 cup dark chocolate chips (optional)


Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. In a large bowl, combine oats, nuts, coconut, hemp seeds, flaxseed meal, and salt. Set aside. In a medium saucepan, over medium heat, add coconut palm sugar, maple syrup, coconut oil, raw cacao powder and vanilla. Cook, stirring frequently,  for 4-5 minutes until the coconut palm sugar is melted and the mixture comes to a light simmer.

Remove from heat and pour over the oat mixture in the bowl. Stir to mix well. Spread onto the parchment lined baking sheet and press to flatten evenly. Bake for about 30 minutes, stirring after 15 minutes. Remove from the oven. Do not stir. Sprinkle chocolate chips over the granola and allow them to melt. After 1 hour, when the granola is cool, stir granola to break up into pieces.

Store in an airtight container for up to 3 weeks. Enjoy!