Did you ever eat chocolate for breakfast on Easter when you were a kid? I did and I can remember feeling pretty terrible come lunch time. Not that I have regrets though. In fact, I have just realised now that I can still occasionally have chocolate for breakfast without feeling horrid afterwards. Que drumroll please….enter my Chocolate Buckwheat Granola. Like all of my recipes, this buckwheat granola is refined sugar free, because who needs refined sugar at breakfast time? Or anytime for that matter. It is also gluten, dairy and grain free meaning it is easy on the tum and a sinch to digest.
If you’re not so much a fan of chocolate for breakfast you can always check out my Cinnamon Nut Crunch Granola instead. Or you could not, either way I don’t mind. There is a reason why I am currently obsessing over granola in general.
- It is super yummy and versatile (eat it as it is, add it to yoghurt or top a smoothie bowl with it – whatevs really).
- Granola [can be] really healthy, especially if you make your own (hint hint nudge nudge, make it noooooow).
- It is unequivocally, hands down and forever more the easiest, most convenient breakfast going around. Ok, there may be a few more out there but for reals, if you is busy AF this is the breakkie for you.
What’s Good in This Dish?
- Cacao is high in antioxidants, magnesium and calcium (plus it tastes bloody great, win!)
- Buckwheat contains an antioxidant called Rutin, which is good for all of the things. Buckwheat also contains a great (official scientific measurement) amount of minerals, b vitamins and fibre.
- Hazelnuts make you feel like you’re eating Nutella or a forrero rochere. Also, they are high in protein, healthy fats (oleic acid), vitamin E and B vitamins.
- Macadamia oil has a high smoke point, which means the oil doesn’t go rancid when cooking.
- Cranberries are good for your hoo ha. I’m sorry I said that but it’s true. A compound in cranberries helps to reduce the occurrence of harmful bacteria adhering to the bladder and urinary tract walls, helping to reduce urinary tract infections.
I love having this granola served with coconut yoghurt, tahini and seasonal fruit but you can have it any which way you like it. In winter I like to add warmed coconut or cashew milk to create a more warming breakfast.
I hope you love this recipe (and your kiddies too!).
- 1 1/2 cups buckwheat groats
- 1 cup desiccated coconut
- 3/4 cup puffed buckwheat
- 1 cup dry roasted hazelnuts skins removed
- 1/4 cup cacao powder
- 2 tbsp honey
- 1/4 cup macadamia oil
- 1/2 cup cranberries
- Preheat the oven to 180 degrees Celsius.
- Place all of the dry ingredients into a large bowl. Stir to combine.
- In a smaller bowl, whisk together the honey and macadamia oil.
- Pour over dry ingredients and mix through until granola mixture is evenly coated in oil.
- Spread evenly over a large baking tray and place in the oven.
- After 7 minutes, remove granola from the oven and toss with a spoon. Place back into the oven for a further 8 minutes.
- Remove from the oven and allow to completely cool before transferring into an airtight jar or container.