Crunchy Chocolate & Almond Butter Buckwheat Granola
This vegan crunchy chocolate & almond butter buckwheat granola is packed to its oat-y edges with goodness. Rolled oats, buckwheat groats, hemp seeds, pepitas, chia seeds, and cinnamon are tossed together and coated in a decadent mixture of almond butter, maple syrup, coconut oil, cacao, and vanilla extract. The granola is then spread over a pan and baked to crispy perfection. It's equally delicious on its own or enjoyed with vegan milk or yogurt, and it magically tastes a whole lot like cocoa pebbles when it's paired with vanilla almond milk. Amazing? I certainly think so!
Servings: 5 cups
Ingredients
- 1 ½ cups rolled oats
- 1 cup raw buckwheat groats
- ¼ cup shelled hemp seeds
- ¼ cup pepitas
- ¼ cup chia seeds
- 1 teaspoon ground cinnamon
- ⅓ cup almond butter
- ⅓ cup pure maple syrup
- ¼ cup coconut oil
- 2 tablespoons raw cacao powder or cocoa powder
- 2 teaspoons pure vanilla extract
- Pinch of sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Add the rolled oats, buckwheat groats, hemp seeds, pepitas, chia seeds, and cinnamon to a large mixing bowl.
- Add the almond butter, maple syrup, coconut oil, cacao, vanilla extract, and a pinch of salt to a medium saucepan over medium-low heat. Whisk for 4-5 minutes or until all ingredients are melted together.
- Pour the almond butter mixture over the dry ingredients and toss to coat.
- Line a large baking pan with parchment paper and spread the granola mixture evenly over the pan.
- Bake for 18-22 minutes, tossing halfway through, until light golden brown and wafting a toasted smell. Go on scent and color rather than feel, as the granola will continue to crisp as it rests and cools outside the oven.
- Let the granola cool completely.
- Store in airtight glass containers to maintain crispiness.
Notes
I love using mason jars to store granola. They keep the mixture crispy and fresh.