grain-free cran-orange chocolate granola {grain-free granola}

when i wake, i want something to eat right away, and i want something meaty – something with substance.  i can’t always cook a protein, and i’ve been looking for a grain-free granola recipe that was hearty and filling, a little sweet but not overly so.


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inspired by tons of pinterest-posts and deterred pricey commercial options, i went to work and created this one.  it’s chocolatey- but in a deep, dark way that isn’t too sweet.  the citrus and dried cranberries and cherries give it a tart balance.


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it also looks pretty in the little vintage bowls i found on an antiquing run with my e. a few weeks ago, no?


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this cran-orange chocolate grain-free granola should fill a sweet tooth craving but fill a hungry tummy, as well; it’s delicious swimming in a little bowl of brazil nut milk, and it’s also perfect for snacking dry in a little take-along container.


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grain-free cran-orange chocolate granola {grain-free granola}


  • 1 cup raw walnuts, soaked overnight in filtered water
  • 1 cup raw pecans, soaked overnight in filtered water
  • 1/4 cup dried cranberries, unsweetened
  • 1/4 cup dried cherries, unsweetened
  • 3 tablespoons salted butter
  • 1/4 cup raw honey
  • 1 tablespoon fresh squeezed orange juice
  • 1/2 teaspoon orange (or vanilla) extract
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp seeds or hemp hearts
  • 1/2 cup unsweetened coconut flakes
  • 2 tablespoons cacao nibs
  • zest of one orange


  1. Preheat oven to 200 degrees.
  2. Drain and rinse nuts and allow to air dry at least fifteen minutes.
  3. Combine nuts a food processor and pulse 3-5 times or until just broken up.
  4. In a medium saucepan, melt butter with honey, then stir in cocoa, extract, and orange juice.
  5. Stir with a whisk until ingredients come together and are warmed through.
  6. Pour honey mixture into food processor and pulse 3-4 times to combine.
  7. Add hemp and chia seeds, berries and cherries, coconut, orange zest, and cacao nibs and pulse 3-6 more times to break up and combine.
  8. Pour mixture onto a parchment lined rimmed baking sheet, and bake at 200 degrees for 3-4 hours, or until dry.
  9. Allow to cool - mixture will crisp as it cools.
  10. Store in a sealed, covered container up to one month.


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what’s your favorite breakfast?


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