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Chocolate Granola
Chocolate Granola
- 400 g oats
- 100 g chopped almonds
- 100 g shredded coconut
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 50 g of puffed grains – amaranth (buckwheat, quinoa, millet, rice)
- 40 g cacao powder
- 1/4 tsp Himalayan salt
- 60 mL coconut oil
- 80 mL honey
- 25 g coconut sugar
- Preheat oven to 160 degrees.
- In a large mixing bowl combine the oats, almonds, seeds, puffed grains, coconut sugar and salt.
- Stir together until evenly mixed.
- Next sprinkle in the cacao, stirring as you go to evenly coat all ingredients.
In a small bowl combine the coconut oil and honey.
- Using a wooden spoon slowly drizzle the liquid mixture over the oats mixture, stirring as you go. Try to coat all ingredients as evenly as possible with the liquid.
- Once thoroughly mixed, pour on to a large, wide baking tray.
- Cook at 160 degrees for 15 minutes, removing the tray at each 5 minutes interval to stir and ensure the mix cooks evenly.
- After 15 minutes stir in the coconut and toast for a further 5 minutes in the oven.
- Check your mix to make sure it’s no longer sticky and all ingredients have toasted and dried.
- Allow to cool in the tray, then transfer to an airtight container.
- Consume within four weeks.
The original recipe used rice malt syrup. I am not a fan of rice malt syrup and prefer to use local honey instead.
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