I’ll be honest, this gluten-free chocolate sea salt granola is straight up addicting.

Its crunchy, gluten-free, and just straight-up yummy. I like to eat it plain as a snack, top my yogurt bowls or my oatmeal bowls with it too!

Chocolate Sea Salt Granola
Gluten-Free Chocolate Sea Salt Granola

My inspiration for this recipe comes from the Purely Elizabeth sea salt chocolate granola because that granola is so dang good. I buy it occasionally, but I also like to make it homemade because you get more for your money.

The recipe is quick, easy, and a good thing to let bake while you’re doing other things, like cleaning (that’s what I did).

Print

Gluten-Free Chocolate Sea Salt Granola

Prep Time 5 minutes
Cook Time 20 minutes

Ingredients

  • 3 cups gluten-free oats
  • 1/4 cup coconut flakes
  • 1/2 cup sunflower seeds
  • 1/2 cup puffed kamut or gluten-free rice krispies (to make gf)
  • 3 tbsp chia seeds
  • 1/3 cup cocoa powder
  • 1/2 cup chocolate chips or chocolate pieces
  • 1/2 cup coconut oil
  • 1/3 cup maple syrup
  • 2 tsp sea salt

Instructions

  1. Preheat oven to 250 F. 

  2. Add oats, quinoa flakes, sunflower seeds, puffed amaranth, chia seeds, cocoa powder, and sea salt in one bowl and mix.

  3. Heat a saucepan over medium heat, warming the coconut oil and maple syrup until combined. 

  4. Add the heated mixture to the ingredient bowl and stir in.

  5. Spread the mixture on a baking sheet and bake for 15-20 minutes. 

  6. Let it cool completely then add in some chocolate chips or chunks.

  7. Enjoy and store in the freezer!

This recipe is seriously easy to throw together. I used to make it back in college and bring it to just about all of my classes. It’s a nice thing to snack on and fills you up as well! Not to mention dark chocolate is good for you 😉

As always, let me know if you try it out and how it is 🙂 Tag me on Instagram if you share it there!

xx Linds

P.S. If you’re a chocolate lover and enjoyed this recipe, make sure to check out my gluten-free oatmeal chocolate chip cookies! It’s one of my favorite recipes, as well as a general crowd-pleaser.