But I have to be honest, I haven’t made homemade granola in quite a while as I fell a little bit (a lot) in love with Carman’s Toasted Mueslis. So I’ve decided to take things into my own hands again, and what is a better way to ease back on the homemade granola train than with chocolate buckwheat granola.
This chocolate granola is delicious. I wouldn’t be blogging it if it wasn’t, but it really is. My favourite thing about this granola is that when you have it with milk, the milk turns chocolate-y and sweet. Coco Pops anyone?
Aside from the nostalgia factor, this granola is packed with flavour and nutritious ingredients. The tart flavour of the goji berries cuts through the chocolate-ness wonderfully, but if you have more of a sweet tooth, feel free to add more sweetener and/or sub for a sweeter dried fruit, like sultanas or mulberries.
- 1 cup buckwheat groats
- 1 cup rolled oats
- ½ cup coconut flakes
- ¼ cup hazelnuts, roughly chopped
- ¼ cup almonds, roughly chopped
- scant ¼ cup cacao powder
- pinch salt
- 1-2 tbsp date syrup (or more depending on desired level of sweetness)
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- ¼ cup goji berries (or dried cherries, cranberries, etc.)
- Preheat the oven to 170C and line a baking tray with baking paper. In a large bowl, mix together the buckwheat, oats, coconut, chopped nuts, cacao powder and salt. In a small bowl, combine the three wet ingredients. Then pour this mixture into the dry bowl and mix until the granola is evenly coated.
- Pour the granola onto the baking tray and spread the mixture evenly. Place the granola in the oven for 10 minutes, then take it out and give it a shuffle. Pop it back in the oven for another 10 more minutes. Shuffle the granola again, and bake for a further 5-10 minutes, or until the granola is fragrant and the nuts are crunchy (but not burnt!).
- Remove the granola from the oven and let it cool completely. Once it's cool, mix in the goji berries, then transfer to a medium sized jar.
- I find that this granola stores at room temp for at least 2 weeks, but if you want to prolong shelf life be sure to store it in the fridge. Enjoy!