I’ve been making my own granola ever since I came across Jill Dupleix’s recipe for Crunchy Granola. That was my go-to recipe for a long time, then I started adapting it. Granola’s good like that, so adaptable.

Sometimes I’ll be granola-less for a long stretch then bam! I get the granola craving. Several years ago I made Banana Granola from Green Kitchen Stories that used mashed banana and it was a revelation. Who would have thought to add banana to your granola?

Recently I tried I Quit Sugar Chunky Monkey Banana Bread Granola and it reminded me how handy bananas are for sweetening and clumping granola. I love a good, clustery granola.

So this is my adaption…it’s similar to the IQS recipe but I add cacao powder and use tahini instead of nut butter (any excuse!). To make it completely nut free, try replacing the walnuts with coconut chips.

Chocolate Granola

No added sugar, dairy-free, vegan, gluten free, nut free option

Ingredients

• 2 cups oats
• 1 cup walnuts
• 1 cup buckwheat groats
• 1/3 cup cacao powder
• 2 tblsp chia seeds
• 1 tsp cinnamon
• 1/4 tsp sea salt
• 2 medium bananas, mashed
• 1/4 cup coconut oil
• 1/4 cup tahini

Instructions

1. Pre-heat oven to 160C.
2. Melt tahini and coconut oil gently in small pan.
3. Combine all other ingredients in a large bowl.
4. Pour tahini and coconut oil into bowl and mix thoroughly.
5. Spread onto large baking tray.
6. Bake in oven 30 minutes, turning halfway.
7. Let cool before storing in airtight jar.

Notes

For nut-free, try replacing walnuts with coconut chips.

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https://robynpatton.com/chocolate-granola/

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