Here’s a variation of the Caveman Granola that I absolutely love. Chocolate is perfect any time of the day — especially when it comes in such a wholesome package.
3 tablespoons coconut oil, melted
1 tablespoon raw honey
1 tablespoon vanilla extract
½ teaspoon almond extract
1 cup Walnuts, chopped
1 cup Pecans, chopped
½ cup Sprouted Pumpkin Seeds
½ cup Macadamia Nuts, chopped
¼ cup unsweetened cocoa powder
2 tablespoons Ground Flax Seed
2 tablespoons Ground Chia Seeds (optional)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Preheat oven to 300 degrees F. Lightly grease baking sheet with coconut oil.
Melt the coconut oil and honey together over low heat. Remove from heat. Mix in the vanilla and almond extracts.
In a large bowl combine all of the remaining ingredients, then mix in the coconut oil mixture until evenly coated. Sprinkle with sea salt.
Spread granola over prepared pan. Bake for 10 minutes, stir, and then bake for another 10 minutes or until golden brown.