homemade dairy-free and gluten-free chocolate granola, great for anti-inflammatory diet using the superfood cacao powder and low in sugar
Preheat oven to 300 degrees F and line a baking sheet with parchment paper. I like to spray a little cooking oil on the baking sheet and then adding the parchment paper so it doesn't slide around!
In a large mixing bowl mix together the coconut oil, maple syrup, vanilla extract, cacao powder, cinnamon, sea salt and espresso powder. Add in the rolled oats and walnuts and mix until very well and evenly coated.
Transfer the oat mixture to the parchment paper lined baking sheet and spread it evenly, patting it down with a spatula or wooden spoon. Bake for 35-45 minutes.
Remove from the oven and transfer back into the large mixing bowl and immediately add the chocolate chips, mixing around so they melt and is evenly coated.
Let the granola completely cool before transferring and storing in an airtight container. Enjoy!