Chocolate, Coconut, Cranberry, Brazil Nut Granola
Directions
- 1Preheat the oven to 180°C (fan).
- 2In a large bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, maple syrup, extra virgin olive oil, vanilla paste and sea salt.
- 3Mix well and spread the mixture into a thin layer on a baking sheet or ceramic baking dish lined with baking paper.
- 4Bake for 30 minutes, stirring halfway through, until lightly golden.
- 5Remove from the oven and allow to cool fully – the granola will become crunchy as it cools.
- 6Meanwhile, grind the cacao nibs in a small blender or coffee grinder until they have the texture of a coarse flour.
- 7Once the granola has cooled, stir in the ground cacao nibs, dried cranberries, chia, Brazil nuts and coconut.
- 8Store in an airtight container and eat within two weeks.
Ingredients
- 1 cup rolled oats
- 1 cup sesame seeds
- 1 cup pumpkin seeds
- 2 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- handful Brazil nuts
- 3 tablespoons chia seeds
- 0.5 cup coconut flakes
- 1 handful dried cranberries
- 2 tablespoons cacao nibs
- 1 cup sunflower seeds
- 1 teaspoon vanilla paste
- 1 pinch sea salt
- 75 g cacao nibs, milled
- 1 handful chopped Brazil nuts
Equipment
cupovenlarge bowlbaking sheetceramic baking dishbaking papersmall blendercoffee grinderair tight container
Tips
- The one, two, three approach means you don't have to weigh, just use any cup for measuring.
- The goal is to get the overall carbohydrates down and the protein and nutrients up by outnumbering oats with seeds.
- Mix the basic granola well so it goes crispy.
- The fun happens when you get it out of the oven, as you add toppings to create different flavors.
- Store in an airtight container and eat within two weeks.
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