Chocolate Tigernut Granola
This tigernut granola recipe is a ridiculously addicting breakfast or snack that you won't believe is AIP-friendly, Paleo, Vegan, and nut-free! (yes nut-free, despite the name, see more below).
Despite the “nut” name, tigernuts are actually NOT nuts but rather small root vegetables, like sweet potatoes.
They are not as well known in the US as in other parts of the world, where they've been called things like chufa and groundnuts.
You can make this Chocolate granola and store it up to 6 months in a sealed container at room temperature!
Chocolate Tigernut Granola
Ingredients
- 1 cup sliced Tigernuts
- 1 cup Coconut Flakes (the wide ones, though shredded can work as well (see above on how to make coconut-free))
- 1/4 cup Avocado Oil
- 1/4 cup Maple Syrup
- 1 tbsp Carob Powder (use Cocoa Powder if not on AIP)
- 1 tsp Vanilla Bean Powder (optional)
Instructions
- Preheat the oven to 275 F and move the baking rack into the middle of the oven. Line a baking sheet with parchment paper.
- Mix all of the ingredients in a large bowl, then evenly spread onto the baking sheet.
- Bake for 35-40 minutes, stirring every 15 minutes or so. Check the granola at 35 to make sure it isn’t burning. It may still seem a bit moist at 40 but take it out as it will dry as it cools.
- If any is stuck together after it cools, break apart with your hands. Store in an airtight container at either room temp or in the fridge.
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