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Close-up overhead photo of choccie crunch granola on a large serving spoon in focus, and a baking tray filled with granola blurred out in the background.

Not Helga’s Choccie Crunch Granola | Grain Free, Gluten Free, Fruit Free

  • Author: Ashlyn Lincoln
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 mins
  • Yield: 10 x ¾ cup servings 1x
  • Diet: Gluten Free

Scale

Ingredients

Muesli Mixture:

  • 2 cups (178g) quinoa flakes (flaked brown rice or buckwheat also works well)
  • 1 ½ cups (23g) puffed buckwheat (puffed brown rice also works well if you’re fine with grains)
  • 1 ¼ cups (250g) buckwheat grouts, activated if possible
  • ¾ cup (45g) unsweetened dried shredded or flaked coconut
  • ¾ cup (97g) of your favourite natural nuts, roughly chopped. I use a combination of pecans, macadamias, almonds and walnuts
  • ½ cup (80g) pepitas (pumpkin seeds)
  • ¼ cup (40g) chia seeds

Choccie Mixture:

  • ½ cup (100g) coconut oil, plus extra for greasing
  •  cup (95g) pure maple syrup
  • ½ cup (32g) cacao powder
  • 1 tsp ground cinnamon
  • 1 tbsp pure vanilla extract
  • ¼ tsp sea sea salt

Instructions

  1. Preheat oven to 160*C and grease a large baking tray with a little coconut oil.
  2. In a large bowl, combine all ‘muesli mixture’ ingredients, except the shredded coconut.
  3. In a small saucepan, melt the coconut oil over low-medium heat. Add the maple syrup, cacao, and cinnamon, and whisk until all combined. Bring to the boil, then remove from heat. Add the vanilla and salt and whisk until the mixture is fully incorporated and silky. Allow to cool for 2 mins.
  4. Pour the chocolate mixture over the dry muesli mixture and stir gently until all dry ingredients are evenly coated.
  5. Spread the mixture evenly over the greased tray. Bake on the middle rack of the oven for 15 minutes.
  6. Remove from the oven and use a spatula to gently turn the granola over. Add the dried coconut and press the mixture down with the spatula – this will encourage the formation of clusters. Return to the oven for a further 10 minutes, then remove. The granola will continue to crisp up after you take it out of the oven, so don’t worry if it’s still a little soft. Allow to cool completely before transferring to a large air-tight container or glass jars.
  7. The granola will keep for over a week if stored in a cool, dry place away from direct sunlight. Enjoy with your favourite nut milk and banana, on top of smoothie bowls or yoghurt, layered in chia pudding parfaits, sprinkled on grilled banana and other desserts, or as a trail mix to snack on.

Notes

Regarding FODMAPs: Certain nuts and dried coconut contain moderate amounts of FODMAPs (GOS and polyols, respectively), however the amount I have used in this recipe is considered FODMAP friendly when divided into 10 x ¾ cup (approx. 80g) servings. 

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