Superfood Chocolate and Berry Granola

5 from 2 reviews


  • 4 cups gluten free rolled oats
  • 1 cup blanched, slivered almonds
  • 1/2 cup flax seeds
  • 1/2 teaspoon Kosher salt
  • 1/4 cup cocoa powder or cacao powder
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla paste
  • 1/3 cup maple syrup
  • 1/4 cup light brown sugar or coconut sugar
  • 1/2 cup unsweetened flaked coconut
  • 1/2 cup freeze dried strawberries
  • 1/2 cup freeze dried raspberries
  • 1 bar (2.2 ounces) ALOHA Superfood Chocolate, roughly chopped


  1. Preheat the oven to 325°F.
  2. Stir together the oats, almonds, flax seeds, and Kosher salt in a large mixing bowl. Set aside.
  3. In a medium sized mixing bowl, whisk together the cocoa, coconut oil, vanilla paste, maple syrup, and sugar until smooth. Pour the liquid over the oat mixture and stir until all of the oats are evenly coated.
  4. Line a large rimmed baking sheet with parchment paper. Press the granola into the bottom of the pan and bake for 15 minutes. Stir the granola spread back out across the sheet pan and bake for an additional 12-15 minutes. Remove the pan from the oven to a cooling rack and let the granola cool completely before stirring again. This will allow the granola to harden and clump up as it cools.
  5. Once cooled completely add the coconut, strawberries, raspberries , and chopped ALOHA Superfood Chocolate to the granola and stir to incorporate.
  6. Store in an airtight container for up to a week.
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