I often look at food blogs in search of new recipes to try and since I’ve been eating mostly gluten, dairy and sugar free, it’s opened up a whole new world of sites.  One in particular that I found called My New Roots had a recipe for granola that caught my attention as soon as I saw that it had chocolate in the name (I’m a complete chocoholic!).  I strongly encourage you to try this recipe.  Every family member and friend that has tried it loves it as well.  It’s great on top of a smoothie, yogurt, ice cream or even eaten in a bowl with some milk (in my case, almond milk), and it doesn’t get soggy.  And the bonus is it’s made of really healthy ingredients.



Chunky Chocolate Buckwheat Granola


3 cups rolled oats

1 cup buckwheat

1 1/2 cups coconut flakes

1 cup hazelnuts

1/4 cup chia seeds

1/2 tsp. fine grain sea salt

1/4 cup coconut sugar

1/3 cup honey or maple syrup (I use honey so I get the little clumps of granola)

1/3 cup coconut oil

1 tsp. vanilla extract

1/2 cup cocoa powder (I use cacao powder)


1. Preheat oven to 350 degrees F

2. In a large bowl combine oats, buckwheat, coconut flakes, chia seeds and coconut sugar. Roughly chop the nuts and add to the mix.

3. In a small saucepan over low-medium heat, melt the coconut oil. (I put it in a bowl and microwave for 30 seconds).  Add honey or maple syrup, vanilla, salt and cocoa powder.  Whisk to combine until smooth.

4.  Pour liquid ingredients over dry and fold coat until well incorporated.

5.  Spread mixture out in an even layer on a lined baking sheet and press firmly with the back of a spatula to ensure that the mixture is compact.  Bake for 15 to 20 minutes. Remove from the oven, flip granola around and place back into the oven to bake for another 15 minutes. Repeat the process of flipping granola to ensure it all gets browned nicely.  I probably bake mine for about 45 to 50 minutes.  The granola will be evenly darkened and smell heavenly!

6. Let the granola cool before transferring to a storage container.