4 cups gluten free rolled oats
1 1/2 cup of raw nuts (I used 1 cup of walnuts and 1/2 of Brazilian)
1/4 cup of cocoa powder
1/2 tsp cinnamon
1 tbsp of chia seeds (hemp seeds could work great also)
1 tbsp of maca
3/4 tsp salt
1/2 cup melted coconut oil
1/2 cup maple syrup
1 teaspoon vanilla extract
Mix all dry ingredients together in one bowl. Mix all wet ingredients in another bowl, then slowly add wet ingredients to the dry- frequently stirring in the wet.
Spread the mixture in a thin single layer on a baking sheet lined with parchment paper and bake at 350 for 25 mins, stir half way thru and add in coconut flakes and coca nibs - this way they will get perfectly toasty!
Cool before serving or storing.
This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in a mason jar in the refrigerator at home or just in the pantry, so good it only lasted about 5 days!