Chocolate Olive Oil Granola

A light and crunchy chocolate granola made with extra virgin olive oil. The base is a mixture of oats, buckwheat, seeds, coconut and cacao. Dairy free and vegan friendly.

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Course: Breakfast

Cuisine: dairy free, egg free, vegan, vegetarian

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: serves

Calories: 259kcal

Ingredients

2 cups rolled oats
1 cup puffed buckwheat (you can substitute puffed quinoa, puffed millet, puffed sorghum or puffed rice)
1 cup finely shredded coconut
½ cup buckwheat groats
½ cup pumpkin seeds
⅓ cup cacao powder
pinch salt
⅓ cup extra virgin olive oil
½ cup maple syrup (you can substitute honey)
2 tbsp smooth natural peanut butter
2 tsp vanilla extract

Instructions

Preheat the oven to 160C (320F) and line a large baking tray with baking paper.
Combine rolled oats, puffed buckwheat, buckwheat groats, pumpkin seeds, cacao powder and a pinch of salt. Keep the coconut separate for now.
In a separate bowl, whisk together the olive oil, maple syrup, peanut butter and vanilla extract.
Add the dry ingredients to the wet mixture and combine thoroughly. Spread across the baking tray and bake for 12 minutes.
Remove the tray carefully from the oven and add in the shredded coconut, toss to combine. Return to the oven and bake for another 12-15 minutes, checking the edges aren’t burning. Remove and allow to cool and harden before storing in an airtight container.

Notes

*Nutrition Facts are slightly off for this recipe - sorry! The software that I use didn't have puffed buckwheat available so I had to calculate using puffed rice.

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Nutrition

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