This vegan nut free chocolate coconut granola is sweet, crunchy, and full of dark chocolate and chewy coconut! 5 ingredients, gluten free, and fruit sweetened.
Happy Friday, babes! Today I’ve got another super simple, nut free granola recipe, with some seriously divine flavors. Did you know that chocolate + coconut in the oven is actually one of the best scents you’ll ever encounter?! Now you know. That’s what vegan nut free chocolate granola taught me.
I took some to my mama a few weekends back when we visited, because she’s a chocolate + coconut lover, and she’s got a BIG sweet tooth (she’s definitely where I got that trait). She definitely approved, so I’m excited to share it with you guys!
Ingredients for vegan nut free chocolate coconut granola
- Rolled oats:Â I use old fashioned, rolled oats for the best texture and healthy whole grains.
- Buckwheat groats: buckwheat can be tricky to find at the grocery store, but I love this brand. It’s super nutrient-dense and SO crunchy, you won’t even miss the nuts in this granola.
- Cocoa powder: cocoa gives the granola rich chocolate flavor.
- Date syrup:Â date syrup helps the granola stick together into great clusters, and sweetens it naturally.
- Shredded coconut: coconut gives the granola lots of chewy texture.
Tips for making vegan nut free chocolate coconut granola
- Let the granola sit out after baking. After baking, let the granola sit out for a couple hours at room temperature. This is when it gets super crunchy.
This vegan nut free chocolate coconut granola is seriously everything I’ve ever wanted in granola. Sweet, SO crunchy, full of rich chocolate flavor and plenty of chewy, nutty, toasty coconut. The flavor combination is seriously to die for.
I love this granola in a bowl with a little almond milk just like cereal, but it’s also a great sweet snack or after dinner bite.
Xo,
Sara
Vegan Nut Free Chocolate Coconut Granola
Ingredients
- 2 cups rolled oats
- 1 cup buckwheat groats
- 1/4 cup cocoa powder
- 1/2 cup date syrup – I use the Date Lady brand
- 1 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the oats, buckwheat, and cocoa powder.
- Add the date syrup, and stir until everything is evenly coated.
- Line a baking sheet with a nonstick mat or parchment paper and pour the granola onto the sheet, spreading it into an even layer, then bake for 12 minutes.
- Carefully sprinkle the coconut over the pan, and bake for another 8 minutes.
- Allow the granola to cool for 1-2 hours on the counter – this is when it will get crunchy!
This granola looks amazing!! (and so cluster-y) Is there a substitution for buckwheat groats? Thanks!
Thank you, Sophia! You could probably just replace it with more oats, it just may not be quite as crunchy! Let me know how it goes if you swap it out 🙂