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Chocolate Crunch Granola

Brenda Janschek


  • 2 cups rolled oats
  • 1 cup activated buckwheat kernels optional, I use Loving Earth brand. They're exy but they last forever
  • 1 cup coconut flakes and an extra cup if you're not using the buckwheat kernels
  • 1/4 cups sunflower seeds
  • 1/4 cup pepitas
  • 1/4 cup chopped hazelnuts because I love hazelnuts and chocolate
  • 1/2 cup chopped apricots I use sulphur-free and organic, you can use sultana's, dates, dried figs, but it is important to include some dried fruit as it helps to cut through the bitterness of the cacao and is just plain delicious when mixed with everything else
  • 1 tsp ground ginger
  • 2 teaspoons cinnamon
  • pinch cloves
  • 2-3 tablespoons raw cacao depends on your taste
  • 1/4 teaspoon sea salt
  • 2 teaspoons vanilla extract or essence
  • 3 tablespoons rice syrup or you can use maple syrup
  • 1/4 cup coconut oil melted (I just put the coconut oil into a ramekin and pop into the oven while it preheats to melt)


  • Preheat oven to 160 degrees C
  • Line a big baking tray with baking paper
  • Mix all the dry ingredients in a big bowl
  • Add coconut oil, vanilla and rice or maple syrup
  • Spread the mixture in the tray
  • Place in oven for 10 minutes and check 2-3 times, each time stirring it around to ensure it's cooking evenly and the edges aren't burning. Total cooking time will be around 25 mins
  • Allow to cool completely before transferring granola to jar or container, so you get those nice chunky pieces.