Amazingly crunchy and crispy chocolate granola packed with with quinoa, hazelnuts and chocolate chunks. Sweet snacking made easy!
- 2 1/2 cups (250g) rolled oats (gluten-free if necessary)
- 1 cup (170g) uncooked quinoa*
- 1 cup (60g) shredded coconut
- 1 cup (125g) hazelnuts (or almonds, walnuts…), chopped roughly
- 1/4 teaspoon salt
- ¼ cup (35g) coconut sugar or light brown sugar
- 1/3 cup (110 ml) honey or maple syrup
- 1/3 cup (85 ml) coconut oil
- 1 teaspoon vanilla extract
- ½ cup (50g) unsweetened cocoa powder
- 2 ounces (60g) dark chocolate, chopped
- Preheat oven to 350°F / 175°C.
- In a large bowl combine oats, puffed quinoa**, shredded coconut, and sugar. Add the nuts and stir.
- In a small saucepan over low-medium heat, melt coconut oil. Add honey or maple syrup, vanilla, salt and cocoa powder. Whisk to combine until smooth.
- Pour liquid ingredients over dry and fold coat.
- Spread mixture out in an even layer on a lined baking sheet and press firmly with the back of a spatula to ensure that the mixture is compact. Bake for 15-20 minutes, stirring halfway through the baking time. The granola is ready when toasted and fragrant.
- Let cool completely, add dark chocolate, and store in a jar.
* Use either 1 cup (170g) uncooked quinoa that you can “puff” yourself as explained below, or 2 cups (60g) puffed quinoa.
** For homemade quinoa puff: rinse uncooked quinoa thoroughly. Strain and place on a baking sheet. Dry the quinoa in the oven at 200°F (90°C) for about 10 minutes to speed up the process. Melt one tablespoon of coconut oil in a heavy cast iron. Add the dried and rinsed quinoa to the pan, moving the pan constantly to allow the quinoa to puff. Continue to move the pan with the lid on until the popping sounds slow- like popcorns! This step will take about 10 to 15 minutes. Just make sure it doesn’t smell burning.