This is not your typical granola. There are no oats to be found which means it’s not only gluten-free its grain-free as well. But what it does have is chocolate, and let me tell you, that is always a good way to start the day.
For those following a grain-free or gluten-free diet, breakfast can be the hardest meal to adjust to. Most of us have spent our lives eating cereal, oatmeal, toast and pancakes in the morning, but my breakfasts lately consist of smoothies, leftover frittata, coconut flour crepes or this granola with homemade yogurt.
It’s a cross between trail mix and granola, rich with the deep dusky flavor of cocoa. Studded with bits of bittersweet chocolate, it rouses you from the deepest of slumbers to the kitchen table. A truly fortifying breakfast, this homemade granola is well worth the time it takes to pour a bowl and grab a spoon in the morning.
At once hearty, but delicate, the granola is bound together into light and crisp cluster from the slurry of honey, cocoa and butter. What sets this granola apart are the nuts; rather than a secondary addition they are the stars in this granola.
Soaked walnuts and almonds are briefly pulsed in the food processor to form small clusters resembling oats. Once coated and baked at a low temperature the clusters clump and crisp to form exquisitely light and crunchy mouthfuls.
Far from the cloying sweet and sugary supermarket versions, this chocolate grain-free granola is just subtly sweet, but entirely decadent due to the double dose of chocolate. Its toasty flavor is as well suited for breakfast as it is for a portable mid-afternoon snack. Mix a few spoonfuls with dried fruit for a homemade trail mix when you’re craving a little something between meals.
It’s breakfast redefined.
Serves Serves about 6
It’s a cross between trail mix and granola, rich with the deep dusky flavor of cocoa.
20 minPrep Time
6 hrCook Time
Save RecipeIngredients
- 1 cup/ 112g raw walnuts
- 1 cup/112g raw almonds
- Pinch of fine sea salt
- ¼ cup/ 60g raw honey
- 3 Tablespoons/ 42g unsalted butter
- 3 Tablespoons/ 23g raw cacao or natural cocoa powder
- ½ tsp vanilla extract
- 2 Tablespoons/ 15 g chia seeds
- ½ cup/40g unsweetened shredded coconut
- 2 oz/60g bittersweet chocolate, coarsely chopped
Instructions
- Soak walnuts and almonds covered in water with a pinch of salt overnight or for about 8 hours.(Soaking the nuts first removes the enzyme inhibitors, making them easier to digest)
- Preheat oven to 200 degrees F/ 93 degrees C.
- Drain and rinse the nuts and quickly them in a cloth towel.
- Place the nuts in the bowl of a food processor and pulse briefly until just coarsely chopped.
- Gently melt together the butter and honey in a small saucepan over low heat stirring continually to combine.
- Add in the cacao or natural cocoa powder along with a pinch of salt and the vanilla and whisk to blend until well combined.
- Add the chocolate mixture to the food processor and pulse to combine.
- Add the chia seeds and shredded coconut to the bowl and pulse again until everything is about the size of oats.
- Spread chocolate nut mixture evenly on a parchment or silpat lined baking sheet.
- Bake at 200 degrees for about 4 hours, or until dry and crispy.
- Cool on wire rack. Stir in chopped chocolate and store in airtight container.
Notes
Gluten Free, Grain Free, Vegetarian, Paleo
What’s your go-to breakfast?
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