Neither Mikkel or I have ever been morning people. We usually hit the snooze button way too many times, and our morning routine is rather slow. The act of waking up often don’t happen before breakfast is served on the kitchen counter. We like to sit here, listening to the radio, while we dig into a bowl of porridge or granola. Lately, one of our favourite versions has been this Choco Buckwheat Granola, so we thought it was about time that we shared it with you guys. It’s crunchy and sweet, and the mild chocolate flavour is comforting in the morning. And the best part is that the choco-sauce we use is naturally sweetened with coconut sugar which makes sure you don’t start your day with a ride in the sugar roller coaster. Let’s get to the recipe, shall we?
Choco Buckwheat Granola
(Makes approx. 1 litre)
1/2 cup / 75 g almonds
1/2 cup / 60 g pecan nuts
1/2 cup / 100 g buckwheat groats
1 cup / 90 g rolled oats (use gluten-free if you are gluten intolerant)
1/3 cup / 50 g pumpkin seeds
1/3 cup / 50 g sunflower seeds
1/3 cup / 30 g coconut chips
1 tsp cinnamon
1/2 tsp nutmeg powder
8 medjool dates, chopped
3 tbsp coconut oil
2 tbsp coconut sugar
2 tbsp cocoa powder
Preheat the oven to 150 C / 300 F.
Start by making a choco-sauce; Melt coconut oil at low heat in a small saucepan. Remove from the heat and add coconut sugar and cocoa powder. Mix well.
Combine the remaining ingredients (except the dates) in a seperate bowl. Add the choco-sauce to the granola and combine well.
Transfer the granola to the baking tray and bake for 30 minutes. When there’s 10 minutes left of the baking time add chopped dates and give the granola a quick stir.
When the granola is done let it cool down completely before you store it.
Tip: serve with nut milk or Turkish yoghurt, and fresh seasonal fruits and berries.