The Be Well Recipe: Grain-Free Cocoa Granola

Pair this granola goodness with any fruit you have on hand, like blueberries, bananas, or strawberries. Add some almond milk or coconut yogurt, and you’ve got a breakfast that will take your morning from good to great.

Grain-Free Cocoa Granola
Serves: Makes 3 cups
  • 1½ cups unsweetened coconut flakes
  • ½ cup raw almonds, roughly chopped
  • ½ cup pepitas (pumpkin seeds)
  • 1 Tbsp flax seeds
  • 3 Tbsp raw cacao powder
  • 3 Tbsp coconut oil, melted
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • ¼ cup cacao nibs
  • Pinch sea salt
  • Optional:
  • 1 egg white (to make granola extra clumpy)
  1. Preheat oven to 250 degrees. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl combine coconut flakes, chopped almonds, pepitas and flax seeds.
  3. In a separate bowl, melt coconut oil. Add cinnamon and vanilla. Stir, then pour over dry ingredients, mixing with a spatula or large wooden spoon.
  4. Add cacao powder and mix again until granola is well-coated with the cacao. For clumpier granola, add one egg white and stir (optional).
  5. Spread granola on baking sheet in a flat single layer. (Tip: If you prefer clusters, keep the mixture condensed in the center of the pan, touching.)
  6. Bake for 35 minutes.
  7. Remove pan from oven. Sprinkle cacao nibs and a pinch of sea salt over top. Bake for another 10-15 minutes until granola is toasted and dry.
  8. Allow the granola to cool at room temperature for one hour.
  9. To store, use parchment paper to funnel granola into a mason jar. Tighten lid and store in cupboard. To serve, add yogurt or milk and combine with fresh fruit.