This was my first attempt at granola. I was looking for a way to use my goji berries from Gojihub and I thought of my brother. When we were growing up he always picked the cereals that had chocolate in them while I always gravitated towards the ones with berries or cinnamon in them. I decided to combine both our preferences into this granola and the result was exactly what I was aiming for. I used raw cacao powder and cacao nibs to remove all added sugar from this recipe but if you need a little more sweetness feel free to use actual chocolate!
Chocolate Goji Berry Granola
Serving size: 7 cups
Prep time: 15min
Cook time: 5min and 30-45min in the oven
Inactive time: 20min
3 tbsp. of maple syrup
2 tbsp. of coconut oil
2 tbsp. of almond butter
4 tbsp. of raw cacao powder
1 tbsp. of cinnamon
2 tsp. of vanilla
3 cups (250g) of rolled oats (gluten free if required)
1 cup (110g) of raw almonds, chopped
1/2 cup (65g) of raw walnuts, chopped
1/2 cup (70g) of raw unsalted sunflower seeds
2 tbsp. of unsweetened shredded coconut
1/3 cup (33g) of dried goji berries
2 tbsp. of chia seeds
1/2 cup (60g) of raw cacao nibs
Preheat the oven to 250°F (120°C).
Mix the maple syrup, coconut oil and nut butter in a sauce pan over medium heat. Add cacao powder and cinnamon then bring to a boil, lower the heat and simmer for 5 minutes or until the sauce becomes thick enough that you can see the bottom of the pot while you stir. Once it has reached desired thickness, add the vanilla and set aside.
In a very large bowl mix the oats, almonds, walnuts, sunflower seeds and coconut.
When the wet mixture is done cooking, pour it over the dry mixture while it is still warm. Mix well until everything is evenly coated.
Spread the mixture onto one or two baking sheets lined with parchment paper. Bake for 30-45 minutes, stirring every 10 min. If you are using two baking sheets rotate the rack it is sitting on each time you stir.
When the granola is cooked, remove from the oven and let it cool for 20 min so it stiffens. Add the goji berries, chia seeds and cacao nibs.
Store in an air tight container for up to a month.