YIELD: 3 CUPS
This versatile granola is perfect for all sorts of treats: Use for parfaits or to top your favorite non dairy yogurt or ice cream. Great in a bowl as breakfast cereal at home, or as a chocolaty addition to your trail mix when you’re on the go.
Directions
Preheat oven to 300 °F.
In a medium bowl, whisk together the oats, almond meal, chia seed, salt, and cocoa powder.
In a smaller bowl, whisk together the coconut oil, vanilla extract, and maple syrup until very smooth.
Using clean hands, or a large fork, combine all ingredients until well mixed.
Spread onto a parchment-lined jelly roll pan and bake for 40 minutes.
Break into bite-size pieces and let cool completely.
Store in an airtight container for up to 3 weeks.
________________________________________________________________
Ingredients
2 cups certified gluten-free oats
⅓ cup almond meal
3 tablespoons whole chia seed
¼ teaspoon salt
⅓ cup cocoa powder
1 tablespoon coconut oil
1 teaspoon vanilla extract
⅓ cup agave or maple syrup