Delicious on its own, or served on top of dairy-free yogurt, this Chocolate Paleo Granola is tasty and filling. You’ll never go back to oat filled granola once you’ve enjoyed a serving of this chocolaty, crunchy, grain-free granola.
If you’ve read any of my previous posts about breakfast, you’ll know that my kids are spoiled with homemade breakfast items: muffins, donuts, cereal, etc.
I like making them homemade breakfasts so I know exactly what they are putting into their growing bodies.
I also try to sneak in healthy fats and protein, so they aren’t filling up on empty calories. But don’t tell them that.
My oldest daughter loves granola, but gluten-free granola can be hard to find, and quite expensive. With my husband and I trying to eat more Paleo, I thought I’d make a Chocolate Paleo Granola that everyone in our family can enjoy.
It’s loaded with good, healthy ingredients and it’s something that we can all eat.
You can use a food processor or a blender to process the nuts in this recipe. I used a food processor, and processed the nuts one at a time because I couldn’t fit them all into my small processor at once.
If you don’t like the nuts listed in the recipe, feel free to mix it up and add nuts and seeds that you like. Just note that peanuts aren’t Paleo, and I don’t recommend adding them to granola.
They tend to grind into a paste quicker and they can burn easily.
We don’t keep peanuts in the house because my youngest can’t eat them. If you do add peanuts, consider adding them in after the granola cooks.
This Paleo Chocolate granola is sweetened with pure maple syrup and coconut oil.
The salt really helps to bring out the flavors in the nuts, and the cocoa. I like to enjoy this Paleo Chocolate Granola for breakfast, or in a trial-mix as an after workout snack.
- 2 cups raw almonds
- 2 cup raw pecans
- 2 cups raw pumpkin seeds pepitas
- 1 cup unsweetened shredded coconut
- ¾ cup unsweetened cocoa (I used Rodelle)
- ¼ cup coconut oil, melted
- ½ cup pure maple syrup
- 1 teaspoon gluten-free vanilla extract
- 1 teaspoon salt
- Preheat oven to 300°F. Position the oven rack in center of oven. Line a cookie sheet with parchment paper; set aside.
- Add almonds, pecans, and pumpkin seeds to a food processor and process until they are small chunks, but not a nut-meal. If you don’t have a food processor large enough, you can process them one at a time.
- Add the processed nuts, coconut, and unsweetened cocoa to a large mixing bowl.
- In a small mixing bowl, combine coconut oil, maple syrup, vanilla, and salt. Add the wet ingredients to the nut mixture and mix until the nut mixture is well coated.
- Spread the granola evenly on the parchment-lined baking sheet and bake for 20 – 25 minutes or until crispy and dry. Don not stir or mix while it’s baking.
- Allow to cool completely on the pan.
- Store in a glass jar, or airtight container for up to two weeks. Makes 8-10 cups of granola.