Cocoa-Nutty Paleo Granola

When I’m in a hurry, this quick granola saves the day! Loaded with nutrient dense seeds and crunchy nuts, it is gluten-free, Paleo, with tasty cocoa and cinnamon. High in protein, low in sugar, it’s a yummy breakfast with any nut milk. Or make your own with my easy Homemade Nut Milk. Commercial granola is loaded with sugars, however this recipe is extremely low in carbs. It will not raise blood sugar or cause weight gain if you use one of the suggested non-glycemic sweeteners. Keep it on hand and enjoy whenever you need a fast nutritious breakfast.  

This grain-free recipe uses high-protein quinoa and buckwheat, which are not grains at all. Nope – quinoa is in the amaranth family related to beets, and buckwheat is related to rhubarb. Soak the seeds 8 – 10 hours or overnight to soften and remove indigestible coatings, making them easier for the body to absorb.

A nutrient-dense breakfast needs to hold your energy steady all morning. Omega-3 chia seeds add protein and bind the granola together. Pure cacao is a high-anti-oxidant energizer. Hemp seeds are a complete protein, rich in healthy fats and essential fatty acids. Pumpkin seeds, sunflower seeds, and almonds are all loaded with protein and healthy nutrition. Have fun, and know that this recipe is very flexible.  Yield: 2 pans 9 x 13-inches in size, or 2 quarts granola, approximately 10 servings.

Cocoa-Nutty Paleo Granola

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Ingredients

    Sauce:
  • 6 tablespoons warm filtered water
  • 1 1/2 cups sweetener such as Just Like Sugar Table Top natural chicory root sweetener, or 1/4 cup PureLo Lo Han Sweetener by Swanson, or your favorite sweetener.
  • 2/3 cup coconut oil
  • 1 teaspoon unprocessed salt
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon maple flavor (optional)
  • Dry Ingredients:
  • 1 cup raw buckwheat groats, soaked overnight
  • 1 cup quinoa, soaked overnight
  • 1/4 cup chia seeds, white or black, soaked overnight
  • 2 teaspoons ground cinnamon
  • 1/4 cup your favorite protein powder
  • 1/2 cup almond meal (or leftover pulp from homemade nut milk)
  • 1/2 cup hemp nuts
  • 1/2 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1 cup almonds, coarsely chopped
  • 1 cup shredded unsweetened coconut flakes
  • 3 tablespoons pure cacao powder

Instructions

  1. Soak the buckwheat, quinoa, and chia seeds together overnight in 4 cups filtered water. Preheat oven to 300º F. Cover two 9 x 13 baking dishes with parchment paper. You need sides on the pans.
  2. Sauce
  3. In a small pan over low heat, stir together the water, sweetener, oil, salt, vanilla, and maple flavor if using. Heat and stir until smooth, and do not boil. Remove from heat.
  4. Dry Ingredients:
  5. Drain the buckwheat, quinoa, and chia mixture into a colander. Mix them together in a large mixing bowl with all the other dry ingredients: cinnamon, protein powder, almond meal, hemp nuts, sunflower seeds, pumpkin seeds, almonds, coconut flakes, and cacao.
  6. Mix and Bake:
  7. Now pour the wet ingredients into the mixture, and stir until completely mixed. Bake for 1 hour 15 minutes, stirring every 15 or 20 minutes. Granola burns easily, so keep an eye on it. When your time is up, the granola may seem soggy. Don't worry, it will crisp as it cools. Remove from the oven and allow to cool 30 minutes. Store in covered glass jars for 3 months at room temperature, or if you prefer, in the refrigerator.

Before baking it will be mushy. While baking stir every 20 minutes to break up any clumps. When it cools it will get crispy.