Almost Brownie Granola

by - July 17, 2015

Yes, it's another granola recipe.

But! It's a brownie, in granola form. So you may forgive me now. Because if you love brownies (and you do) and granola (ditto), you must therefore love me for giving you the brownie-esque granola

*hold your applause

All joking aside, let's talk a bit about this granola. And then you may make some, I know you are itching too.

This baby is (a) oil free but not (b) fat free. I do think it is important to consume fats, also I love nut butter too much to disagree. But I just have trouble justifying oil. Fats, I believe, should come from wholefood sources. Nuts, seeds, nut butters, coconut flesh (not oil!) et cetera. That doesn't mean I consume no oils, I do. And I do cook with them when they are absolutely necessary, like if something just KEEPS sticking to the non-stick, or if you need the melty-schmelty ness of coconut oil or cocoa butter in raw chocolate.

Speaking of raw chocolate, I also stirred in some of my coco mylk buttons (thank you ombar!) to this granola. It does contain cocoa butter, but this is in chocolate so therefore 100% necessary. Your argument is invalid. I am absolutely in love with these buttons, they are creamy from coconut milk, and while I am still on team dark chocolate, this will remain one of the exceptions. Plus! It contains gut healthy bacteria. Win win, no?

Almost Brownie Granola

2 cups rolled oats
1/2 cup buckwheat groats (or more oats) (that rhymed)
1/2 cup pecans (or walnuts)
1/2 cup sunflower seeds
3 tbsp chia seeds
1 tbsp vanilla extract
1/4 cup cacao powder (or cocoa, but use about an additional 2 tablespoons)
1/3 cup liquid sweetener, I used a mix of rice malt syrup and maple syrup
1 tbsp maca powder, optional (organic burst is an excellent brand of maca powder which I adore)
3 packets of coco mylk buttons, optional (you can use cacao nibs or any other dairy free chocolate chip but theses are really yum, mylky, coconutty, and full of good-for-you bacteria)

Preheat oven to 180 degrees C, line a baking tray with parchment or silpat. In a large bowl, mix the oats, groats, pecans, sunflower seeds and cocoa powder together. Make a well in the centre and pour in the vanilla, and the syrups. Stir well, the granola should be slightly damp, well coated with syrup. If this isn't the case once you have stirred quite a bit, just add an additional tablespoon of syrup until the oats look well covered in a thin layer of syrup. Spread the granola into an even layer on the lined baking tray and bake for 10 minutes, remove it, stir it about again and flatten it evenly. Bake an additional 9-10 minutes and remove it and let it cool. It will become crunchier as it cools so don't worry if it seems too uncooked straight from the oven. When completely cool, stir in the coco mylk buttons or any chocolate chips or cacao nibs. Store in airtight jars to make sure it stays crisp!

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