Monday morning is yoga day and after one hour of practice, we have tea. This week I served some vegan granola with beet red hibiscus tea and we all felt better and more focused, ready to take on the week. That’s why I love Monday morning yoga. My yogini goddesses all walk out with their heads high and their minds and bodies cleansed.

Adapted from Deb Gleason’s Superfood Dark Chocolate Granola.

Chocolate Granola

All ingredients are organic

3 cups Trader Jo’s Multigrain Hot Cereal (rye, barley, oats and wheat) or plain ole rolled oats

½ cup unsweetened shredded coconut

½ cup sliced almonds or chopped nuts of choice

¼ cup whole chia seeds

¼ cup raw cacao nibs

¼ cup hemp hearts or seeds

2 Tbs. raw cacao powder

¼ tsp. Himalayan pink sea salt

3 Tbs. cold pressed coconut oil

½ cup maple syrup or raw agave syrup

1 tsp. vanilla extract

Preheat oven to 375. Line a baking sheet with parchment paper. In a large bowl, mix cereal, coconut, nuts, seeds, nibs, powder and salt.

Melt the oil if it has hardened. Add syrup and extract to oil and blend well. Add to the large bowl of cereal and stir until well combined and fully coated.

Spread the granola evenly on the baking sheet. Bake for 10 minutes, stir and bake for 10 more minutes.

Allow the granola to cool fully and store in airtight containers.

I added almond/coconut milk to ½ cup for breakfast and sprinkled it on top of coconut vanilla ice cream for dessert. All these ingredients are super healthy and found online or Mother’s Market or Whole Foods.