Cherry and chocolate are one of our favourite flavour combinations so we thought we’d include it in a granola recipe.
60g or 3 tablespoon coconut oil
60ml maple syrup
1 teaspoon vanilla extract
30g /4 heaped tablespoon cacao powder
160g mixed sized oats
40g toasted almond flakes
50g brazil nuts or almonds roughly chopped
65g pumpkin seeds
¼ teaspoon of sea salt
30g dark chocolate chips (optional)
30g freeze-dried sour cherries/ or dried cherries
Heat the oven to 160°C fan
Line a baking tray with baking paper.
In a large pan add the coconut oil and the maple syrup, heat gently until the coconut oil is melted. Then stir in the vanilla extract and add the cacao powder and stir into a smooth chocolate paste.
Reduce the heat and stir in the oats until coated. Now add the pumpkin seeds, almond flakes, chopped nuts and a pinch of salt then stir until combined.
Tip the granola into the centre of the lined baking tray and spread the mix evenly across the tray – keep it about 2cm thick.
Place into the centre of the oven and bake at 160°C fan for 20 minutes. Once baked, leave to cool and crisp on the tray. Then stir in the chocolate chips and cherries.
To serve. There are many ways to enjoy granola, you might find us eating it straight from the jar as a snack, sprinkling it over bowls of porridge or smoothie bowls, but often the best way is in a bowl with cherries your choice of milk or yoghurt. Enjoy.
Store in an air tight container for 3 to 4 weeks (you will eat it before then).
Keywords: granola, cherries , cacao ,