A delicious Nutty Chocolate Granola, that’s both vegan and wheat-free. It’s easy to make and packed full of nutritious ingredients making it the perfect breakfast.
2 tablespoon coconut oil
100ml maple syrup
1 teaspoon vanilla extract
50g almond butter
3 heaped tablespoon cacao powder
150g jumbo oats
15g golden flax seeds
65g pumpkin seeds
50g buckwheat groats
½ teaspoon of sea salt
30g toasted coconut chips
80g un-sulphured apricots
Heat the oven to 150°C fan
Line a baking tray with baking paper.
In a small pan add the coconut oil and the maple syrup, heat gently until the coconut oil is melted. Then stir in the vanilla extract and almond butter once combined add the cacao powder and stir into a smooth chocolate paste. Remove for heat and set to one side.
Roughly chop walnuts, pecans and almonds to create the nut mix.
Tip into a large mixing bowl the jumbo oats, nut mix, pumpkin seeds, golden flaxseed, buckwheat groats and the sea salt and stir.
Make a small well in the centre of the dry granola mix and scoop in the chocolate paste. Using a spoon or your hands thoroughly combine the chocolate paste until it covers all the granola.
Tip the granola into the centre of the lined baking tray and gently spread the mix evenly across the tray. Place into the centre of the oven and bake at 150°C fan for 30 minutes. Once baked, leave to cool and crisp on the tray. Then stir in the toasted coconut chips and the chopped un-sulphured apricots.
Store in an airtight container for 3 to 4 weeks (you will eat it before then).
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 berries, your choice of milk or yoghurt and a few chocolate chunks.
- Serving Size: 8
Keywords: granola, chocolate, nuts