Description
Start off your day with some chocolate! This vegan chocolate cranberry granola is made with buckwheat groats and amaranth.
Ingredients
- ½ cups Amaranth
- 1-¼ cup Buckwheat Groats
- ⅓ cups Slivered Or Sliced Almonds
- ⅓ cups Pumpkin Seeds
- ⅓ cups Chopped Walnuts
- 1 cup Flaked Coconut
- ¼ cups Coconut Oil
- ⅜ cups Cocoa Powder, Unsweetened
- ⅓ cups Maple Syrup, Add More If Necessary
- ¼ cups Dried Cranberries, Roughly Chopped
Preparation
Preheat oven to 350ºF. Line one or two baking sheets with silicone mats or parchment paper.
Heat a medium-sized pot over medium-high heat. To test whether the pot is hot enough, flick a bit of water into the pot. If the water sizzles and evaporates quickly, the pot is ready to go. Pour about 1 to 2 tablespoons of amaranth into the pot (you’ll do this in batches so just start with this amount). You probably want to cover the pot because these tiny grains can get out of control as they pop! Shake the pot constantly to make sure all the grains are exposed to the heat. When about 1/2 to 3/4 of the amaranth is popped, pour it into a large bowl, and pop the rest of the grains in the same manner. Let the popped amaranth cool for a few minutes.
Mix all the other dry ingredients (groats through coconut) into the large bowl. Set aside.
Melt the coconut oil in the microwave or a saucepan over low heat, just until liquefied. Then, mix in the cocoa powder and maple syrup. Stir the chocolate sauce into the bowl of dry ingredients until everything is well incorporated.
Spread the granola into a single layer (I used 2 baking sheets for this). Bake for about 8 minutes and give the granola a quick stir. Bake it for another 7 minutes and remove from the oven.
Let the granola cool for about 10 minutes. Stir the dried cranberries into the granola (you can do this in a large bowl or on top of the baking sheet). Store in a resealable bag or an airtight container.
