Chunky Chocolatey Grain-Free Granola
This grain-free chunky chocolatey granola is so satisfying that you’ll probably find yourself snacking on it. Don’t feel bad, it’s full of protein and healthy fats and so many nutrients from the nuts.
Some times in the mornings I just miss yogurt, berries and granola. I don’t eat yogurt these days because, well, dairy, and granola because it typically contains oats and other non-gluten grains I have sworn off for good. I can’t say I’ve missed a steaming bowl of oatmeal. I used to love it with peanut butter stirred in, and banana slices. But no peanut butter for me either these days, because, well, legumes. And don’t even get me started on the hydrogenated fats in some brands. Even if you tolerate legumes, you should swear off that stuff forever. But I digress. (If you’re reading this post and haven’t read much else by me you maybe wondering at this point “what DO you eat??” Well, a there are a lot of options if you’re paleo, as you’re about to discover with this recipe.)
I recently came across a similar recipe to this for granola and, after having not-so-great luck with past attempts at grain-free granola, thought I’d give this one a try. I made a few adjustments (based on my infinite baking knowledge of ratios, LOL) and voila! It’s damned close to the real thing. In fact it’s so good, you can put it on anything. Over a fruit bowl with or without yogurt, or add some crunch to dairy free ice cream. This will become a staple in your pantry, and the kids will love it too. If you’re doing a Whole30, it’s the perfect Food Freedom food for after your reintroduction, if you can tolerate nuts and seeds. I hope you try it and leave a comment on how hooked you are on it, as am I!
Chunky Chocolatey Grain-Free Granola
Ingredients
Method
- Preheat oven to 300ºF and line a sheet pan with parchment paper.
- In a food processor, combine the cashews, pecans and walnuts, and pulse to break up into medium-sized pieces, being careful not to grind too finely, you want some texture.
- Add the coconut flakes and pumpkin seeds and pulse again, just to enough to chop into smaller pieces. Set aside and make the 'sauce".
- For this step, use a saucepan or a microwaveable bowl large enough to accommodate all of the dry ingredients. (You will mix everything together in this after heating the sauce ingredients). Place the coconut oil, honey, almond butter, sifted cocoa powder, salt and vanilla into the saucepan or bowl. Heat until the ingredients are softened and can easily stir together. If using the microwave method (what I recommend) do this in one minute increments at 50% power, stirring in between, until you have a smooth, liquid sauce.
- Add the nut and seed mixture along with the hemp seeds to the liquid mixture and stir to completely coat.
- Pour onto the prepared sheet pan and pat into a rectangular shape, making certain that it's the same thickness across, about 1/2 to 3/4 inch thick.
- Bake in preheated oven for a total of 30 minutes. Use a spatula to divide, turn and rotate large chunks of granola every 10 minutes, to ensure even baking.
- Allow to cool completely, then crumble into pieces. Store in an airtight jar at room temperature for up to 3 weeks.
