whole food plant based | oil free cooking |chocolate granola

#chocolategranola #no oil #perfectgift

Chef Julia Dunaway
3 cups rolled oats
1 cup chopped nuts and seeds (I used raw walnuts and San Saba pecans from Oliver Pecan Company in this video).
1/2 cup organic unsweetened coconut flakes (Great Value Brand)
1 teaspoon Ceylon cinnamon
1/4 teaspoon salt
1/2 cup maple syrup
1/2 cup organic almond butter (smooth type from the bulk section at Central Market)
1 teaspoon pure vanilla extract
3 tablespoon cacao powder (I used Better Body Foods Organic Cacao Powder from Amazon.)
Mix the maple syrup with the almond butter and vanilla and heat in a saucepan on the stove on low heat until well combined.
½ cup dark chocolate chunks (I used El Rey Master Blend 64% dark chocolate from Chocolates El Rey in Stonewall, Texas.)
325° oven
Combine all the ingredients except the chocolate chunks. Bake on an extra-large (half-sheet) parchment lined baking sheets for 25 minutes, stirring a couple times to keep edges from burning. Right after removing the granola from the oven, add the chocolate chunks. Cool and store in an airtight ½ gallon jar. I keep mine in the pantry, however some people like to keep their granola in the refrigerator or freezer.

This recipe can be adapted to make it less sweet by reducing the amount of maple syrup, substituting date syrup for the maple syrup. You could also use less almond butter and nuts to reduce the fat.

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Thanks for watching the video Double Chocolate Granola