Nutty Chocolate Vegan Raw Granola (gluten-free)

A raw, nutty, and chocolatey vegan granola. This granola is genuinely raw and no oven or dehydrator is needed to make it! Made with whole food ingredients, it’s naturally sweetened with dates, gluten-free and packed with fiber and plant protein.

About This Recipe

Have you checked granola prices at the store lately?  With prices getter higher and higher on almost everything, making your own granola is a great option.

Homemade granola is more delicious, is much healthier and less expensive than anything in the store or online. And this raw nutty chocolate version is so easy to make in one bowl. It only takes a few minutes, no cooking or baking is required, and you have complete control of all the ingredients.

Nut butters  can also be expensive, especially the healthier versions that contain 100% nuts. I always make my own nut butters, but you can use storebought peanut butter, or any other kind of nut butter if you prefer.

Always read the ingredients label to make sure the nut or seed butter that you buy doesn’t contain additives like oils, preservatives or sugar.

What Makes This Granola Healthy

This recipe is made from real, whole-food ingredients.
Naturally sweetened with dates, but you can  use dark brown sugar if you prefer.

This recipe has:
8g of fiber per serving (about 30% of your daily needs), from the oats, chia, and dates

13g of plant protein per serving, from peanut butter, walnuts, and sunflower seeds

147mg of magnesium (35% daily value), largely from the oats and seeds

Whole-food fats from nuts, seeds, and coconut oil

Ingredients

*See the list of grains, nuts. seeds and sweeteners that you can choose from below under ‘Substitutions and Variations’.

• 1/3 cup (60g) peanut butter, almond butter, or other nut butter of your choice.
• 2 tablespoons softened coconut oil
• 1.5 cups (160g) gluten-free rolled oats (organic is best)
• 1/4 cup (50g) soft Deglet dates, pitted (dark brown sugar may be used. You can choose from the list below)
• 2 tablespoons cocoa powder
• 2 tablespoons chopped nuts of your choice ( I used walnuts)
• 2 tablespoons raw or toasted seeds of your choice ( I used sunflower seeds)
• 1 tablespoon chia seeds ( I always add chia seeds because of its health benefits)
• 2 tablespoons chopped dark chocolate
• Pinch of fine sea salt or Himalayan pink salt (1/8 teaspoon)

Instructions

• If your coconut oil is solid, let it sit at room temperature overnight or at least 2 hours.
• In cooler weather, place the container in a bowl with 2 or 3 inches of warm (not hot) water to soften it.
• Let the nut butter soften at room temperature for at least 30 minutes.
• Add the softened coconut oil and nut butter to the bowl and mix together well.
• Add 1/2 of the oats, all of the cocoa powder, nuts and seeds, Chia seeds, and salt and mix well
• Add the remaining oats or other grain and mix together very well
• Stir in the chopped dark chocolate.
• For a firmer, crunchier texture, place the bowl in the refrigerator for about 20–30 minutes before serving.

Substitutions and Variations

For this granola recipe, I have included lists of the different grains, nuts, seeds and sweeteners that can be used

Whether you use oats or another grains, make sure it’s certified gluten free , organic and pesticide free

• Buckwheat groats (raw or sprouted):  gluten-free and have a  crunchy, mild flavor
• Quinoa flakes or puffed quinoa:  gluten-free with a lighter texture
• Puffed rice or rice flakes: gluten-free with a neutral flavor
• Millet flakes or puffed millet: gluten-free and slightly nutty
• Amaranth (puffed): gluten-free, they are smaller, crunchy flakes 
• Coconut flakes: gluten-free,  slightly sweet and crunchy
• Nut and seed mixes (chopped almonds, pumpkin seeds, sunflower seeds) can be substituted for grains: gluten-free, boost protein and healthy fats
• Spelt or barley flakes: contain gluten, but work if gluten isn’t a concern
• Naturally gluten-free options are: buckwheat, quinoa, rice, millet, amaranth, and coconut.
• Double-check packaging, since cross-contamination during processing is common even with naturally gluten-free grains.
• If using oats, make sure they are certified gluten-free, and use only organic, pesticide free oats.

Nuts

• Walnuts
• Almonds
• Cashews
• Peanuts
• Brazil nuts

Seeds

• Sesame
• Pumpkin
• Sunflower
• Chia
• Ground Flax

Sweeteners

• Dates
• Date sugar
• Dark brown Demarara sugar
• Molasses sugar
• Maple syrup
• Agave Syrup
• Coconut sugar

How to Serve

• This Granola Is great over plant-based yogurt, vegan ice cream or a smoothie bowl
• Pour your favorite non-dairy milk over it just like you would with cold cereal
• For a delicious, quick and healthy breakfast, sprinkle  over sliced strawberries, bananas or other fruit and some vegan yogurt
• Thus granola is great eaten by itself right out of the bowl
• It’s very portable so can be taken in a plastic container with a spoon to work or school

How to Store

• Store in an airtight container in the refrigerator for up to 1 week.
• The coconut oil will firm up when chilled, giving the granola a slightly crunchy texture. If it’s too firm, let it sit at room temperature for a few minutes before serving.
• To store it longer than a week, freeze in an airtight plastic container or plastic zip-top bag for up to 2 months.
• Thaw in the fridge or at room temperature before eating.
• Since this recipe contains raw nut butter without preservatives, it’s best not to leave it out at room temperature for more than one hour