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Dark Chocolate and Almond Sprouted Granola

Crunchy and decadent — the perfect breakfast or snack.

Elevate your breakfast game with our Dark Chocolate and Almond Sprouted Granola featuring the wholesome goodness of sprouted buckwheat. Indulge in the perfect balance of rich dark chocolate, crunchy almonds, tropical coconut, and nutty sprouted buckwheat for a delightful, nutrient-packed start to your day. Crunchy, satisfying, and irresistibly delicious, enjoy this granola sprinkled over yogurt, paired with milk, or enjoyed by the handful.

When buckwheat is sprouted, the structures of the seed start to break down, giving it a satisfying crunchy quality that’s perfect for granola. Sprouting also mellows buckwheat’s distinct earthy flavour, so it blends well with the other flavours. Granola is super easy to make at home, simply mix the ingredients together, spread on a pan, bake and enjoy!

Be sure to use large flake rolled oats for this recipe, quick cooking oats do work, but they will give the granola quite a different texture. You can also easily adapt the recipe to be vegan by substituting the honey for more maple syrup or another thick liquid sweetener such as brown rice syrup, though it may affect the sweetness.

Dark Chocolate and Almond Sprouted Granola

Crunchy and decadent, the perfect breakfast or snack.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 10

What You'll Need:

  • 2 cups old fashioned rolled oats
  • ¾ cup Second Spring Sprouted Buckwheat
  • ¾ cup coconut chips
  • ½ cup slivered almonds
  • ¼ cup cocoa powder
  • ¼ cup honey
  • ¼ cup coconut or rapadura sugar
  • ¼ cup coconut oil
  • ½ tsp salt
  • 1 tsp vanilla
  • ½ cup chocolate chips or chunks (optional)

How To Make It:

  • Preheat your oven to 300℉.
  • In a large bowl combine oats, sprouted buckwheat, coconut and almonds.
  • In a small pot, melt together coconut oil, honey, sugar and cocoa until smooth, then add salt and vanilla and mix well.
  • Pour the wet mixture over the dry and stir to coat very evenly. Spread into a thin, even layer on a parchment lined baking tray.
  • Bake for 20-25 minutes, the mixture will still be soft and tacky but not wet.
  • Allow to cool completely before breaking into pieces with your hands and mixing in the chocolate chips. Store in an airtight container at room temperature.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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