Ah, mornings. While many of you may groan at the thought of getting out of a warm cozy bed, mornings are actually my most productive time of day. My predicament? Mornings are just not long enough! No matter how early I set that alarm, I can never seem to find enough time to do all of the things that I’d like to get done before heading off to work.
While I have good, healthy intentions, my breakfast ritual often involves me standing over the kitchen sink, scoffing down handfuls of Mini Wheats & drinking almond milk out of the jug. That is, until recently.

My Pinterest addiction inspired me to create grab-and-go breakfasts, packed into mason jars, prepared the night before. These often involve yoghurt or a smoothie, and a little bit of homemade granola.

Chocolate Cherry Granola

gluten free, vegan


  • 2 cups rolled oats*
  • 1/2 cup buckwheat groats
  • 1 cup unsulphured unsweetened shredded coconut**
  • 2 tbsp brown sugar
  • 2 tbsp  dark cocoa
  • 70 g agave nectar OR maple syrup OR honey
  • 70 g coconut oil
  • 1/2 cup dried cherries


  • Combine all dry ingredients except cherries.
  • Melt coconut oil and syrup/honey together in a microwave-safe bowl.
  • Toss with dry ingredients.
  • Lay out on parchment lined baking sheet and bake at 300°F for about 15 minutes.
  • Mix, add cherries, and return to oven for another 10 minutes.
  • Let cool completely before breaking into pieces. Enjoy!


*If you're in the U.S., most commercial oats are naturally GF. In Canada however, if you are cooking for someone with celiac and you need to be certain, look for the GF certification. Bob's Red Mill sells certified GF oats, usually found in the organic section of most grocery chains.
** I get mine from Bulk Barn - the size of the shreds work perfectly for this recipe!