INGREDIENTS
- 3 cups gluten-free rolled oats
- 1/4 cup coconut sugar
- 1 tsp sea salt
- 1/2 cup cocoa powder
- 2/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp almond or vanilla extract (optional)
- 1/2 cup stevia sweetened chocolate chips
INSTRUCTIONS
- Preheat the oven to 250 degrees Fahrenheit.
- toss the oats, cocoa, salt, and coconut sugar in a large bowl.
- Whisk the melted coconut oil, maple syrup, and almond or vanilla extract together. Set aside.
- Pour the liquids over the dry ingredients and stir to combine.
- Spread the granola into two large jelly roll pans in an even layer.
- Bake: for 50 minutes total, stopping about halfway through to check the granola and shake or stir the pan if needed.
- After 50 minutes, sprinkle the chocolate chips over the top of the granola, return to the oven for 5-10 minutes until chocolate chips are very soft.
- Sprinkle with sea salt to taste.
- Store: Let the granola stand for 1-2 hours.
- Gently scoop the granola into jars or an airtight container for storing.
- Serve with RIND oranges and top with chopped pistachios