Description
chocolatey granola
Scale
Ingredients
- 1/3 cup (35 grams) cacao powder
- 1/3 cup (80 ml) pure maple syrup
- 1/3 cup (80 ml) coconut oil
- 1 1/2 cups (135 grams) rolled (traditional) oats
- 1 1/2 cups (40 grams) puffed millet (or puffed rice)
- 1 cup (60 grams) shredded coconut
- 1 cup (125 grams) pecans
- 1/2 cup (65 grams) pumpkin seeds
- 1/4 cup (40 grams) white chia seeds
- 1/2 cup (60 grams) dried cranberries
Instructions
- Preheat oven to 160 degrees celsius (320 F) and line an oven tray with baking paper. Place the cacao, maple syrup and coconut oil into a small saucepan. Place saucepan over low-medium heat and stir until the mixture is melted and combined. Set aside to cool slightly.
- Place the oats, millet, shredded coconut, pecans, pumpkin seeds and white chia seeds into a large bowl. Stir to combine. Add the melted chocolate mixture to the bowl and stir to combine.
- Place the chocolate covered mixture onto the prepared tray and spread evenly. Bake of 5-10 minutes or until golden and slightly toasted. Allow to cool, add dried cranberries and serve with fresh berries and yoghurt.
- Granola will keep in an air tight container for 7-10 days.