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Cinnamon Cacao Crunch Granola {oil free, gf,v}

Updated: Mar 24, 2021

Another granola recipe comin' at ya! In my opinion, there's nothing better than freshly baked homemade granola. The store brands may taste good, but most are loaded with a ton of sugar and unnecessary ingredients! This recipe tastes delicious AND uses no refined sugars. Instead, it is lightly sweetened with date nectar and pure maple syrup. I've been snackin' on this granola all week, and it's like eating chocolate chip cookies. The crunch factor is next level, and the chunks from the nuts give it the best texture. This recipe features a mix of nuts, such as almonds, pecans, and walnuts, along with some gluten free oats. Also, I've developed this granola to be oil free! This is perfect for satisfying your sweet tooth any time of day; just add your favorite plant based milk, yogurt, smoothie, or oatmeal and you're good to go!



Prep time: 5 minutes

Bake time: 25 minutes

Serving size: 10


1c gluten free rolled oats

1/4c each: almonds, walnuts, pecans

6 dates

3/4c coconut flakes

1/2tsp pure vanilla

2tbs maple syrup

1/2tbs date nectar

1tbs maca powder

1/4c flaxseed meal

2tbs of my homemade cinnamon almond butter {sub almond butter}

3tbs cacao nibs

1/2tsp cinnamon

Sprinkle of coarse pink salt


1. Preheat oven to 325 and line a baking sheet with parchment paper.

2. Add all ingredients except cacao nibs to a food processor and pulse until nuts are coarsely chopped, but leave some large chunks. You may have to scrape the sides in between pulses.

3. Fold in the cacao nibs and mix evenly.

4. Transfer to prepped baking sheet and press down forming one large sheet of granola.

5. Add a sprinkle of pink salt on top and bake for 25 minutes or until golden brown.

6. Remove from oven and let cool for 15 minutes before breaking apart into clusters. Store in an airtight container or mason jar!


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