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Uhm. Yum. Chocolate Coconut Sprouted Granola.

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Uhm. Yum. Chocolate Coconut Sprouted Granola.

Susan Park

This one goes out to my hardcore Spark-ers on the 40-Day Detox Program! With the elimination of sugars, it can be tricky to find granola that doesn’t include this sneaky ingredient. Maybe the sweetness of chocolate seems like a lifetime ago. And now these children frolicking around with Halloween Fun Size Twix and Snickers bars makes you want to snatch a pumpkin bucket and hide in a dark corner to scarf down your stolen loot…

Don’t ruin a child’s Halloween. Behold! My granola.

It’s so beautiful!

 

Here is a recipe that could satisfy any sweet or crunch craving without any added sugar. Say what?! It’s sweetened with only banana! Which means you can eat this stuff morning, noon, and night without spiking your blood sugar to ridiculous levels, as is the case with many other store bought granolas. I like my sweets not-too-sweet, a little bitterness is good by me. If you prefer a sweeter granola try using another banana or a few dates!

The added health bonus to this recipe is the magic of sprouting…

Notice the little “tails” on the buckwheat groats? They’re ready!

Notice the little “tails” on the buckwheat groats? They’re ready!

For whatever reason, grains tend to hurt my stomach. I’ve realized that I just don’t digest them well. However, sprouting them makes the process a whole lot easier on my digestive system, and the benefits of sprouting in general are plentiful! Read more on that here.


THE RECIPE:

Chocolate Coconut Sprouted Granola

Serves A Lot—share with friends!

Ingredients:

  • 1 ½ C. sprouted buckwheat groats*
  • 1 C. sprouted quinoa*
  • 1 C. unsweetened coconut flakes
  • 1 C. raw sunflower seeds
  • ¼ C. chia seeds
  • 2 mashed bananas
  • ¼ C. organic, unrefined coconut oil (melted)
  • ½ C. carob or cocoa powder
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure almond extract
  • 1 tbsp. cinnamon
  • ½ tsp. sea salt

Process:

*Two or so days before… SPROUT! How to:

  1. Soak buckwheat and quinoa (in separate containers) overnight in a bowl, Mason jar, or Tupperware with water.
  2. The next morning, drain water and rinse with fresh water once or twice.
  3. Place in a fine mesh sieve with a towel underneath to drain.
  4. For another day or two, rinse with fresh water a few times throughout the day, to keep the sprouts wet and clean of mold.

When the little buckwheaties and quinoas start to sprout little “tails” you’ll know that they’re ready! Move on to the next step.

Preheat oven to 350 degrees.

In a small bowl mash the bananas into a smooth, liquid consistency. Add in the coconut oil, carob (or cocoa) powder, vanilla and almond extracts, cinnamon, and sea salt. Stir until fully combined. Set aside.

In a large mixing bowl combine buckwheat, quinoa, coconut flakes, sunflower seeds and chia. Add the chocolate banana mixture to this bowl and stir it all up! Make sure everything is evenly coated.

Transfer the mixture onto two parchment-lined baking sheets. You want the mixture to be thinly spread up to the edges of the baking sheet so that it browns evenly and achieves a wonderful crunch factor.

Bake for 15-20 minutes. Remove and gently flip the granola, trying to keep big chunks intact. Return to bake another 10 minutes. Stir again. And try another 5 minutes, watching closely.

You’ll know the granola is complete when it clumps together very tightly and there are no more shiny, wet pieces.

Resist the urge to start shoveling this into your mouth—maximum crunch factor happens now! Let the granola cool down for at least 30 minutes so that it can set and clump successfully.

Then… you may indulge! Add to smoothies, eat with milk, or grab handfuls for on-the-go snacks. Also works well as a guilt-free dessert—you could add it to mousse or ice cream! Mmm… ice cream.

 

Enjoy!

-Erin Nichole