Cacao Crunch Granola

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Ingredients

 

1 cup buckwheat groats, soaked at least one hour, or overnight, and drained

1 cup rolled oats

1 cup unsweetened coconut flakes

1/2 cup raw cacao powder

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1.5-2 cups seeds, nutes, and dried fruit of choice. I used the following:

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

1/4 cup chia seeds

1/2 cup cacao nibs

1/2 cup raisins

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2 Tablespoons coconut oil

2 Tablespoons unsweetened sunflower butter (or nut/seed butter of choice)

6 Tablespoons cup honey

6 Tablespoons cup maple syrup

1/2 teaspoon salt

1/2 tablespoon vanilla

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Directions

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Line two large baking sheets with parchment paper and preheat oven to 300 degrees.

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In a large bowl, combine oats, buckwheat, flaked coconut, cacao powder, seeds (and/or any other nuts), setting aside dried fruits like raisins for later.

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In a small saucepan whisk together coconut oil, sunflower butter, honey, maple syrup, and salt. Bring mixture to a boil and keep at a steady boil for two minutes, stirring frequently. Remove from heat and add vanilla.

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Pour hot mixture over oat mixture and stir to combine thoroughly. Spread mixture evenly over the two cookie trays.

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Bake at 300 for about an hour, stirring up the mixture every 10 minutes.  Swap the trays halfway through.  Granola should be slightly brown and crispy.  It will crisp up more when it cools.

 

Let cool completely before breaking up into chunks and adding raisins.

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*It is also possible to use a dehydrator. In that case, spread the wet granola mixture onto two dehydrator trays and dehydrate about 4 hours (depending on how crispy you want it) at highest dehydrator temperature (I used 155 degrees).