Vegan, gluten-free and nut-free chocolate granola

Ah, mornings. While many of you may groan at the thought of getting out of a warm cozy bed, mornings are actually my most productive time of day. My predicament? Mornings are just not long enough! No matter how early I set that alarm, I can never seem to find enough time to do all of the things that I'd like to get done before heading off to work. While I have good, healthy intentions, my breakfast ritual often involves me standing over the kitchen sink, scoffing down handfuls of Mini Wheats & drinking almond milk out of the jug. That is, until recently.

My Pinterest addiction inspired me to create grab-and-go breakfasts, packed into mason jars, prepared the night before. These often involve yoghurt or a smoothie, and a little bit of homemade granola. If you haven't made your own granola yet, this is definitely the recipe to try. Sweet cherries, a hint of chocolate, and a tart, tangy cherries, with a wonderful buckwheat crunch. I am a big fan of honey in my granola, but if you're looking for a vegan alternative, maple syrup or agave both work equally well.

  • 2 cups rolled oats*
  • 1/2 cup buckwheat groats
  • 1 cup unsulphured unsweetened shredded coconut**
  • 2 tbsp brown sugar
  • 1 tbsp + 1 tsp dark cocoa
  • 70g agave nectar OR maple syrup OR honey
  • 70g coconut oil
  • 1/2 cup dried cherries

  1. Combine all dry ingredients except cherries.
  2. Melt coconut oil and syrup/honey together in a microwave-safe bowl. Toss with dry ingredients.
  3. Lay out on parchment sheet and bake at 300F for about 15 minutes.
  4. Mix, add cherries, and return to oven for another 10 minutes.
  5. Let cool completely before breaking into pieces. Enjoy!

    The post Chocolate Granola (Vegan, Nut-Free & Gluten-Free) first appeared on The Bacon Jewish Vegetarian

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