Salted Chocolate Cashew Granola
Four of the greatest words every to be in the title of a recipe. Granola is like crack. I will eat it by the handful, with milk, on yogurt, on smoothies, basically however I can shovel it into my mouth. But granola is typically more expensive than your regular cereals and I hate paying the excessive prices. Also when I make my own, I know exactly what I’m putting into it and therefore into my body.
Salted Chocolate Cashew Granola with fruit and dairy free yogurt
Chocolate granola is one of my favorites especially when there is delicious little clumpies. If you feel the same way, this recipe is going to hook you up!
Begin by preheating your oven to 350 degrees and lining two baking sheets with parchment paper. In a large bowl, add four cups of gluten free rolled oats, a quarter cup of chia seeds, and four tablespoons of dark chocolate cocoa powder—could also use regular cocoa powder, but the dark chocolate has a stronger flavor. Whisk together. In a small microwavable bowl, add a half cup of peanut butter, nut butter, or nut butter alternative of choice. Melt for 20-30 seconds until the peanut butter is slightly more liquid, but not hot. Mix a half cup of honey and one tablespoon of coconut oil with your peanut butter. Then pour peanut butter and honey mixture into your oat mixture. Stir together until combined, but clumps are A-OK!
Using a cutting board, chop up a cup of cashews. The size of the cashew pieces is up to you. I usually do a range of sizes. Add cashews to granola mixture along with a teaspoon of sea salt —I use Himalayan pink salt. Be sure to taste your granola at this point to see if there is enough salt for your taste.
Spread granola out onto baking sheets. Do this carefully, so that any clumps you want to keep stay together. Place in oven. Set timer for twelve minutes. At this point, take out baking sheets and using a spatula stir the granola, again being careful of the clumpies! Return sheets to oven and bake another eight to ten minutes. Keep a close eye on the granola around the twenty minute mark as the chocolate has a tendency to burn quicker. Even if the granola doesn’t feel perfectly crisp when you remove it from the oven, that is okay! It will crisp up on the counter.
Remove granola from oven and place sheets on baking racks. Let cool on counter for 45 minutes to an hour.* Once completely cool store in an air tight jar.
*Option here to add chocolate chips if desired!
Salted Chocolate Cashew Granola
Gluten Free/Dairy Free/Refined Sugar Free
Ingredients:
4 cups gluten free rolled oats
1/4 cup chia seeds
4 tbsp dark chocolate cocoa powder
1/2 cup peanut butter or alternative of choice
1/2 cup honey
1 tbsp coconut oil
1 cup cashews
1 tsp sea salt
Optional: 1/2 cup dairy free chocolate chips
Directions:
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
In a large bowl, add gluten free rolled oats, chia seeds, and dark chocolate cocoa powder. Whisk together.
In a small microwavable bowl, add peanut butter or alternative of choice. Melt for 20-30 seconds until the peanut butter is slightly more liquid, but not hot.
Mix honey and coconut oil with your peanut butter.
Pour peanut butter and honey mixture into your oat mixture. Stir together until combined, but clumps are A-OK!
Using a cutting board, chop up cashews. The size of the cashew pieces is up to you.
Add cashews to granola mixture along with sea salt. Be sure to taste your granola at this point to see if there is enough salt for your taste.
Spread granola out onto baking sheets. Do this carefully, so that any clumps you want to keep stay together.
Place in oven. Set timer for twelve minutes.
At this point, take out baking sheets and using a spatula stir the granola, again being careful of the clumpies!
Return sheets to oven and bake another eight to ten minutes. Keep a close eye on the granola around the twenty minute mark as the chocolate has a tendency to burn quicker.
Remove granola from oven and place sheets on baking racks. Let cool on counter for 45 minutes to an hour to let granola continue crisping up.
Once cool, this is when you can add the optional chocolate chips.
When completely cool store in an air tight jar.