Are you still working through your gift list? I definitely am!
I’m here to help you out with that “I’m just not sure what to get them” friend or family member on your list. Homemade gifts are not only thoughtful but beautiful.
Now, I know we are in the last few days before Christmas, so the need for something effortless and time efficient is key. I developed this recipe for Chocolate Maple Granola with just that in mind.
This granola is paleo, vegan, nut-free, and gluten-free.
Perfect for friends where you’re not sure how far their allergies extend. Better be safe than sorry ; ). Not only that, when chocolate meets breakfast… well, just say “hello : )”. Have I mentioned it also smells completely like heaven while baking? So not only do you get to enjoy some relaxed time in the kitchen, knowing that you’re doing something really special for that friend or family member on your list, you also can savor the aroma. Why not turn on your favorite holiday playlist and sip some coffee or tea while you’re at it? I linked up my favorite in my recent post, Christmas Tree Decoration Tips.
This granola is amazing for breakfast served 3 different ways. Pair with:
2- almond milk (recipe here!)
3- over some vanilla grass fed yogurt. This is my favorite kind.
Beyond kickstarting your day with this, you can also keep a little jar by your desk at work or in your car for some mid day fuel. I love adding a little extra large flake sea salt to allow for this later in the day treat. It just gives it a pleasant saltiness and texture and adds a nice depth of flavor.
You can package this up however you like. I really love the look and feel of gifting it in a jar. This Fido 1-Liter Jar with Clamp Lid is perfect. These Fido jars also come in copper here. Add a special holiday touch by tying it off with your favorite ribbon. The direction here is up to you. If you want a more neutral look, this plaid ribbon is great for guys or girls. Finish it off with a sticker or two. I used a vintage set from Rifle Paper Co like this. Cannot ever go wrong with Rifle!! There’s also this adorable nutcracker set.
Hope you enjoy making this! Whether you keep it in your own kitchen for a holiday treat or – make a double batch for gifting, I’d love to hear what you think. Send me a note on social!
And just in case you want more inspiration for holiday gifting ideas, see this post from last Christmas for 4 step DIY Giftable Chocolate Bars.
Happy Holiday Gifting, Friends!
Chocolate Maple Granola
This chocolatey granola is a breakfast essential. It also packs up nicely as a thoughtful gift for loved ones. Paleo, vegan, nut-free, and gluten-free, no dietary restrictions get in the way of enjoying this snack! Serve crunchy, nutty granola with milk, almond milk, or yogurt for a healthy breakfast, or power your workday with this hearty snack.
- 3 cups gluten-free oats
- 3 cups large coconut flakes
- ⅔ cup pumpkin seeds
- 3 Tbsp. chia seeds
- ⅓ cup cocoa powder
- ½ cup cocoa nibs
- ½ tsp. cardamom
- 1 tsp. salt
- 1 tsp. vanilla
- ½ cup coconut oil
- ½ cup maple syrup
- 3 Tbsp. agave
- Flaky sea salt
- Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper or grease lightly.
- In a large bowl, toss together the oats, coconut flakes, pumpkin seeds, cocoa powder, cocoa nibs, cardamom, and salt.
- In a small bowl, whisk together the vanilla, coconut oil, maple syrup, and agave.
- Pour wet ingredients into the dry ingredients, stirring quickly to ensure even coating.
- Spread mixture onto the prepared baking sheets. Note: You could fit it all on one sheet, but make sure it’s all in one layer.
- Place in oven and bake, stirring every 5-8 minutes to prevent burning the edges. Halfway through baking, rotate pans. As the granola bakes, keep a close eye on it, as each oven will cook a little differently and coconut flakes tend to burn faster than anything else. Granola is ready when golden brown, 25–35 minutes.
- Remove from the oven. Sprinkle lightly with flaky sea salt if you want to enjoy this like a trail mix. Cool then break apart clumps. Store in an airtight container for up to 4 weeks or freeze.
If you don’t have agave, substitute with maple syrup. If you don’t have cocoa nibs, then omit from the recipe and add a touch more cocoa powder.