Crunchy Chocolate & Almond Butter Buckwheat Granola

This vegan crunchy chocolate & almond butter buckwheat granola is packed to its
oat-y edges with goodness. Rolled oats, buckwheat groats, hemp seeds, pepitas,
chia seeds, and cinnamon are tossed together and coated in a decadent mixture of
almond butter, maple syrup, coconut oil, cacao, and vanilla extract. The granola
is then spread over a pan and baked to crispy perfection. It's equally delicious
on its own or enjoyed with vegan milk or yogurt, and it magically tastes a whole
lot like cocoa pebbles when it's paired with vanilla almond milk. Amazing? I
certainly think so!

Servings: 5 cups

Author:

Prep Time
5 minutes

Cook Time
25 minutes

Total Time
30 minutes

Course:

Cuisine:

Vegan plant-based gluten-free

Instructions

1 Preheat oven to 350 degrees Fahrenheit.
2 Add the rolled oats, buckwheat groats, hemp seeds, pepitas, chia seeds, and
cinnamon to a large mixing bowl.
3 Add the almond butter, maple syrup, coconut oil, cacao, vanilla extract, and a
pinch of salt to a medium saucepan over medium-low heat. Whisk for 4-5 minutes
or until all ingredients are melted together.
4 Pour the almond butter mixture over the dry ingredients and toss to coat.
5 Line a large baking pan with parchment paper and spread the granola mixture
evenly over the pan.
6 Bake for 18-22 minutes, tossing halfway through, until light golden brown and
wafting a toasted smell. Go on scent and color rather than feel, as the granola
will continue to crisp as it rests and cools outside the oven.
7 Let the granola cool completely.
8 Store in airtight glass containers to maintain crispiness.

Crunchy Chocolate & Almond Butter Buckwheat Granola

Course:

Cuisine:

🧂 Ingredients

Instructions

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