Chocolate Granola + A Smoothie Bowl
Prep time
Cook time
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A gluten-free and vegan chocolate brownie granola made with oats, puffed rice, nuts, cacao powder and black bean brownie batter! A complete breakfast when paired with a protein smoothie bowl.
Recipe type: Breakfast
Serves: 8-10
For the granola:
  • 2½ cups puffed brown rice
  • 2½ cups old fashioned oats (gluten-free, if needed)
  • 1 cup raw walnuts (or any type of nut)
  • ½ cup cacao nibs
  • ½ teaspoon sea salt
  • ¾ cup cooked black beans (1/2 15 oz can, drained)
  • ½ cup pure maple syrup (or liquid sweetener of choice)
  • 2 tablespoons coconut oil, melted
  • ⅓ cup raw cacao powder (or cocoa powder)
  • 1 teaspoon pure vanilla extract
  • 1 flax egg
  • ½ cup dried cherries (optional)
  • ¼ cup chopped dark chocolate (optional)
For the smoothie bowl (yields two servings or one large):
For the granola:
  1. Position oven racks in the upper and lower thirds of the oven and preheat to 300 degrees Fahrenheit.
  2. In a large mixing bowl, stir together the dry ingredients (puffed brown rice, oats, walnuts, cacao nibs and salt).
  3. Add the remaining wet ingredients to a food processor and blend until smooth. The batter should be rather thin, like pancake batter.
  4. Add the wet brownie mixture to the dry ingredients and stir very well, until all the dry ingredients are coated.
  5. Line two baking sheets with parchment paper and spread the mixture evenly between the two sheets.
  6. Bake for 30 - 35 minutes, stirring the granola and rotating the pans every 10 minutes.
  7. Allow to cool and add in dried cherries and dark chocolate, if using.
  8. Store in an airtight container for a couple of weeks or freeze for later use.
For the smoothie bowl:
  1. Add all ingredients to a high speed blender (I used my Vitamix) and blend until smooth and creamy.
Black bean brownie batter adapted from here.
Recipe by Our Four Forks at