- Preparation Time 15 Minutes
- Cooking Time 25 Minutes
Vegan, gluten-free, vegetarian, dairy-free and wheat free
Many years ago, breakfast was something I just didn’t eat. To be honest I had a very unhealthy attitude towards food. I told myself if I skipped breakfast, that I would lose weight. Oh, boy was I wrong. For me now, a filling and nutritious breakfast are so important to refuel the body. This granola ticks all boxes, it is packed with delicious ingredients, and not overly sweet.
It is never a chore to make a batch of granola, I also know that I am in control of the sugar content. Like muesli, granola is often packaged as a healthy option. Only when you check the label you discover that a lot of them contain quite a high sugar ratio.
Chocolate and orange is a classic combination, which I love. Again, I have used buckwheat groats as in my recipe for Buckwheat Groats & Maple Granola. for the added nutritional value. Plus the fact I love the crunch they add. The whole oats and buckwheat, are loaded with fibre, protein, and contain vitamins and minerals such as folate, iron, and magnesium. All that and it tastes pretty darn good.
- 3 cups gluten-free oats
- 1 1/2 cups buckwheat groats
- 2 tsp vanilla extract
- 2 Tbsp cacao or unsweetened cocoa powder
- 1/2 cup of tahini
- 1/2 cup of maple syrup
- 1/4 cup of coconut oil
- zest of 1 orange
- 2 Tbsp orange juice
- 1/4 cup of dried cranberries
- 2 tbsp Goji berries (optional)
- 1/4 cup of dried apricots
- 1/4 cup vegan chocolate chips
- pinch of sea salt
- 3/4 cups coconut flakes
- Preheat the oven to 180C and line a large tin with baking parchment. Mix the wheat and the buckwheat and place it on the tray, put into the oven for 10-12 minutes. Keep a close watch as it can burn very easily.
2. In a bowl whisk together the tahini, maple syrup, vanilla extract, orange zest and juice. Add to this the cacao powder and salt. Once mixed this will form a thick chocolate syrup.
3. Stir in the oats and buckwheat, plus all the remaining dry ingredients apart from the cacao nibs. Make sure everything is well coated.
4. Spread out onto the baking tray and pop into the oven. Bake for 25 minutes.
Remove from the oven and stir in the cacao nibs. Leave on the tray until cool, then break it up and transfer to a sealed jar.
I love this as a cereal, sprinkled over fresh fruit or even add to a crumble mix. If you are gluten-free, and not vegan use any baking chocolate chips you want.
- Dreamy pumpkin cupcakes
- Cookie dough cookies
- Pesto tofu fingers
- Getting to grips with gluten-free flours
- Protein packed gluten-free bread
If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.