Cocoa Hazelnut Granola
It's all about the granola trilogy. If you have an arsenal of three granolas on which you can happily rely, things are good. I locked down Pecan't Get Enough Granola and Cranberry Almond Granola locked down, but I needed one more. After some puttering around the kitchen, this cocoa hazelnut concoction was born.
Cocoa Hazelnut Granola
4 cups gluten-free rolled oats
1/2 cup chopped raw hazelnuts
1 cup coconut flakes
1/3 cup cocoa powder
3 tablespoons cacao nibs
2 teaspoons cinnamon
1 teaspoon sea salt
1 tablespoon coconut crystals
1/2 cup coconut oil, melted
1/4 cup raw honey (or grade B maple syrup to make vegan)
1 teaspoon vanilla
1 full dropper chocolate liquid stevia
Preheat oven to 325 and line two baking sheets with parchment paper. In a large bowl, mix all of the dry ingredients. Mix all of the wet ingredients in a small bowl. Pour the wet mixture into the dry and stir to combine. Spread granola out on sheets and bake for 30 minutes, stirring once after 15 minutes. Store in an airtight container.