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Buckwheat & Krispies Chocolate Granola

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I made this granola with the kids in mind….but it’s so good I think I’m going to be enjoying it too….although at the rate Lulu has been going through it, I’m not sure how much there will be any left for me.  
Adding buckwheat and rice puffs makes a nice change from plain oats. I left out the nuts, but hazelnuts will taste great as we do with our chocolate granola at Crumbs. If you add nuts, reduce one of the dry ingredients by the same amount to keep the dry to liquid ratio the same. 
For a grown-up version add some cocoa nibs to the the dry ingredients and a couple of teaspoons of ground coffee to the liquid mixture. I usually don’t like adding dried fruit to my granola, but I would imagine chopped dates would taste amazing. Also adding some goji berries after the granola has cooled down would be delicious. 
This granola is the perfect snack with a cup of tea or coffee. We serve the chocolate granola at Crumbs on our Chocolate Raspberry Smoothie Bowl. So go ahead and top off your smoothie bowls with it. I imagine it would be great sprinkled on oatmeal or chia pudding. YUM! 

 

Buckwheat & Krispies Chocolate Granola

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Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

Ingredients:
  • 1 cup oats (rolled or quick cooking)
  • 1/2 cup oat flour
  • 1 1/2 cups brown rice puffs (Rice Krispies)
  • 1/4 cup Raw buckwheat groats
  • 3/4 cup coconut flakes
  • 3/4 teaspoon salt
  • 1/3 cup coconut sugar
  • 1/4 cup cocoa powder
  • 90ml coconut oil
  • 80ml maple syrup
  • 1 teaspoon vanilla

Instructions:  
  1. Pre-heat your oven to 300F OR 150C. Prepare a baking sheet with parchment paper or a silicone baking mat.
  2. Mix all the dry ingredients together in a medium bowl – oats, oat flour, buckwheat, puffed rice, coconut, and salt.
  3. In a different bowl mix together the sugar, maple syrup, oil, vanilla and cocoa powder. Pour over the dry mixture and mix well.
  4. Transfer the mixture to the prepared baking sheet. Spread evenly and press down firmly.
  5. Bake for 25-30 mins. Cool on a rack until it completely cools down. Break into chunks and store in an airtight container in the fridge.

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