Gluten Free Chocolate Granola
Vanessa Gengaroli
This chocolate granola is gluten free, easy to make and super delicious. Serve with your favourite dairy free for breakfast or it works on its own as a snack.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Breakfast
Cuisine Western
Servings 6
Calories 458 kcal
1 cup raw macadamias roughly chopped 1 cup walnuts roughly chopped 1 cup flaked almonds 1 1/2 cup coconut flakes or chips 1/2 cup chia seeds 1/4 cup coconut oil 1/4 c up maple syrup or rice malt syrup/honey 2 tablespoons cacao powder or cocoa powder 1 tablespoon cinnamon 1 teaspoon vanilla extract 1/2 teaspoon sea salt
Preheat. Preheat the oven to 300 F | 150 C and line a baking tray with baking paper.
Add nuts and seeds . Add the nuts, chia seeds and coconut chips to a large mixing bowl.
Prepare liquid . Melt coconut oil in a small saucepan on low heat, remove from heat and add maple syrup (rice malt syrup), whisking to combine.
Add remaining ingredients . Add cacao powder, cinnamon, vanilla extract and sea salt and stir through.
Add to dry ingredients . Pour into the mixing bowl, stirring well to combine.
Spread on baking tray . Spread the granola mixture on the baking tray and cook for approximately 30-35 minutes, turning every 10 minutes.
Remove from the oven. And allow to cool.
Serve. With your favourite milk or yoghurt
Serve with coconut yoghurt and berries or alternatively you can enjoy on it's own or with your favourite dairy free milk
Keep stored in an air-tight container for up to 2 weeks in your pantry or up to 1 month in your refrigerator.
Serving: 1 serve Calories: 458 kcal Carbohydrates: 25 g Protein: 7 g Fat: 40 g Saturated Fat: 21 g Polyunsaturated Fat: 13 g Monounsaturated Fat: 3 g Trans Fat: 1 g Sodium: 206 mg Potassium: 321 mg Fiber: 11 g Sugar: 10 g Vitamin A: 15 IU Vitamin C: 1 mg Calcium: 144 mg Iron: 3 mg
Keyword gluten free breakfast, granola