With the new school year on the horizon, (:D) I figured it was time to add some new stuff into the breakfast rotation. And what better way to do that than with CHOCOLATE?? I like the convenience of a breakfast cereal, but I certainly do not love the sugar/carbs/glycemic load etc of standard store bought cereals….so I invented my own.
Today’s recipe is a grain-/gluten-free, sugar-free, vegan, paleo-ish chocolate granola that is great topped with milk for breakfast, or grabbing a handful for a quick snack. I foresee myself making this often as this is about my favourite thing EVER (for now!). It’s super easy to make and great for a super quick and delicious breakfast that will keep you energized all morning (and without the blood sugar crash like regular cereals).
Measure out 6 c of your favourite nuts and seeds (I used pecans, cashews, pumpkin and hemp seeds). If any of your nuts are on the larger side (pecans, walnuts, etc), you can give them a quick chop in the food processor or by hand. Next add your nuts/seeds to a large mixing bowl and add all the remaining ingredients except the chocolate chips and dried berries (if using) and stir well to coat.
Line 2 cookie sheets with parchment and using convection heat, bake at 275 F for about 20-25 minutes, tossing every 10-15 minutes until golden. Once they are done then add your chocolate chips and dried berries and stir well until all the chocolate is melted and nut/seed mixture is coated. Once cool enough to handle put in freezer until solid (doesn’t take long so do one at a time if necessary). It’s easiest to put the whole cookie sheet into the freezer, but feel free to improvise if you need, you just want them to freeze into a single layer.
Once solid, pull out of the freezer and break it up into bite sized pieces. Immediately put pieces into a large freezer bag and back into the freezer for storage. Pull out from freezer just before serving.
- 6 c (total) of your favourite nuts and seeds, coarsely chop any large nuts
- 1.5 c unsweetened shredded coconut
- ¼ c melted coconut oil
- 2 tbsp non-alcoholic vanilla extract(since this is being baked, feel free to use regular extract and add 1 more tbsp of yacon syrup)
- healthy pinch salt
- 3 tbsp yacon syrup
- 1.25 c sugarless chocolate chips (see link for my favourite brand, but dark chocolate chips will also work without adding a lot of sugar to the recipe)
- optional: a couple handfuls of unsweetened dried berries of your choice (I have made this both with dried cranberries and dried tart cherries - both were delicious!)
- Preheat oven to 275 F, using convection heat if possible.
- Line two cookie sheets with parchment.
- Add nuts/seeds, coconut oil, vanilla, salt, yacon and shredded coconut to a large mixing bowl and stir well to combine.
- Add mixture to cookie sheets and spread into single layer. Bake for 20-25 minutes or until golden, being sure to toss every 10 minutes or so to prevent the outer edges from burning.
- When done, remove from the oven and stir in chocolate chips and berries (if using), until they are melted and the mixture is evenly coated.
- When cool enough to handle, place entire cookie sheets (one at a time is fine) into the freezer until solid (doesn't take long).
- Once they are solid, break apart into bite sized pieces and place into a large freezer bag and back into the freezer until ready to serve.