Apricot & dark chocolate granola

VEGAN | GLUTEN FREE | DAIRY FREE | Refined SUGAR FREE

Sweet & salty apricot & dark chocolate granola!

Granola is one of my all time favorite things to make from scratch!

There’s undoubtedly more than a million different combinations and blends of granola that you can make and big batches like this one are so easy to throw together quickly and easily! Not only are they incredibly simple to make, but also extremely customizable to whatever your favorite flavors may be!

This apricot & dark chocolate granola in particular is the perfect combination of salty and sweet! A true mixture of some of my favorite superfood ingredients such as hemp seeds, pumpkin seeds, chia seeds, cacao, coconut, tahini and more.

Although the recipe may be straightforward, the possibilities of ways to enjoy your homemade granola are endless. Some of my preferred ways include sprinkling it on top of smoothie bowls and yogurt or snacking on it right out of the container!

My boyfriend and I also agree that this granola tastes like a healthy version of a childhood cereal we used to have, cocoa krispies. Does anyone remember those?! While we might not ever have that cereal now, this granola is an amazing alternative to a deliciously chocolatey cereal (while being low in sugar and full of beneficial ingredients!) Just add oat milk and viola!

THE RECIPE

Yields roughly 8 cups

prep time: 10 minutes // bake time: 30 minutes

total time: 40 minutes

ingredients:

3 Cups Gluten Free Rolled Oats
1/2 Cup Shredded Coconut
1/2 Cup Pumpkin Seeds (Pepitas)
1/3 Hemp Seeds
1/4 Cup Chia Seeds
1/4 Cup Unsweetened Cacao Powder
1/4 teaspoon Sea Salt
1/2 Cup Pure Maple Syrup
1/3 Cup Tahini
1/3 Cup Coconut Oil, melted
1 teaspoon Vanilla Extract
1 Cup Vegan Dark Chocolate Chunks
1 Cup Dried Unsweetened Apricots, chopped

method:

Preheat your oven to 350F/180C degrees and line a baking tray with parchment paper.
To a medium sized bowl, mix together the oats, shredded coconut, pumpkin seeds, hemp seeds, chia seeds, cacao and sea salt.
In a separate small bowl, whisk together the maple syrup, tahini, coconut oil and vanilla until fully combined.
Pour the wet ingredients over the dry mixture and combine together thoroughly.
On the lined baking tray, lightly spread granola mixture onto the pan evenly.
Bake granola mixture for 30-35 minutes, flipping halfway through.
Remove from the oven and let cool.
Mix in your apricots and chocolate chunks once completely cooled!

recipe notes:

Store in an air-tight container! Granola can be stored for weeks or even months in a proper container but even then, it can still go stale. I would recommend consuming within 2-4 weeks of baking!
Enjoy over smoothies & smoothie bowls, yogurt, as cereal with some oat milk or as a snack on its own!