Friends, I’m going back to school! Part-time, anyways. I’ve finally decided that now is the time, and I’ve enrolled at CSNN London to obtain my Registered Holistic Nutritionist designation. I’ve wanted to do this for years and I didn’t want to waste any more time – so now I’ll be working full-time and taking classes on a part-time basis. Hurrah!

To celebrate in style (and because, quite frankly, I kind of love school), I decided to make some back-to-school granola. This particular cocoa granola is indeed rather celebratory. And decadent. Deep and dark and chocolate-y, it has lots of crunchy pumpkin seeds, cocoa nibs, and buckwheat clusters. It also has lots of nutrition, in the form of, well, pumpkin seeds, cocoa nibs, and buckwheat clusters, not to mention hemp seeds, flaked coconut, raisins, pecans, coconut oil, and maple syrup.

If you aren’t much of a granola breakfast eater, fret not! You can use this as a topper for coconut or almond yogurt and fruit (that’s my new favourite!), or just by itself as a quick ‘boost’ snack. Perhaps you want to mix in some more nuts and seeds for a luxurious trail mix.

Enjoy, and if you too are heading back to school (in any form), I say: all the best! Learning is such a joy. I hope you have fun.

Back to School Cocoa Granola with Buckwheat and Cocoa Nibs – v, gf

• Author: Emily Joldersma, R.H.N.
• Recipe Notes: vegan, gluten-free, soy-free, naturally-sweetened

Ingredients:

• 2 cups rolled oats
• 1 cup buckwheat groats
• 1 cup flaked unsweetened coconut
• 1/2 cup cocoa powder (sifted, if clumpy)
• 1/3 cup cocoa nibs
• 1/4 cup hemp seeds
• 1/4 cup pumpkin seeds (or other seeds of your choice)
• 1/4 cup pecans (or other nuts of your choice)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon sea salt (or himalayan pink salt)
  • PLUS
• 1/3 cup coconut oil, melted
• 1/3 cup maple syrup (could go up to 1/2 cup if you taste and it isn’t sweet enough)
• 1 tsp vanilla
• • PLUS
• 1/2 cup raisins (optional)
• 1/2 cup chocolate chips

Instructions:

1. Preheat oven to 325F.
2. In a large bowl, stir together oats, buckwheat groats, flaked coconut, cocoa powder, cocoa nibs, pumpkin seeds, hemp seeds, pecans, salt, and cinnamon.
3. In a small saucepan, melt coconut oil and add maple syrup and vanilla.
4. Combine wet and dry ingredients until all dry ingredients are coated.
5. Spread on a baking sheet and bake for 30 to 35 minutes, stirring once or twice, until the granola is becoming dry and toasty (hard to tell with this recipe, but you’ll see).
6. Remove from oven, and if desired, clump together to cool (this helps form clusters); or, leave as is to cool. Add raisins and chocolate chips.
7. Store in an airtight jar or container and enjoy!

© Eat Well, Live Vibrantly