Granola with Cacao
Granola with Cacao
Who needs an excuse to start the day with chocolate for breakfast? We don’t. But if you do… Organic Merchant’s delicious cacao granola recipe is easy to make at home, gluten-free and naturally sweetened with honey or maple and rice syrup.
Servings
0
Prep time
Cook time
Recipe
Ingredients
- 4 cups certified gluten-free rolled oats
- 2 cups raw nuts and/or seeds (sunflower, almond, pepita or sesame seeds)
- 1 tsp sea salt
- 2 tbsp DUST cacao infusion of choice
- ½ cup coconut oil, melted
- ½ cup maple syrup (honey or rice syrup)
- 1 tsp vanilla extract
- Desiccated coconut
- ½ cup dried fruit, chopped (cranberries, raisins or paw paw)
Method
- Preheat oven to 180°C and line a large, rimmed baking dish with baking paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and DUST cacao infusion and stir well.
- Add the oil, syrup and vanilla and stir to combine.
- Pour granola onto a prepared dish and using a spatula, spread the mixture into an even layer.
- Bake for 20-25 mins or until slightly golden, stirring halfway throughout the baking process. Use a spatula to press the granola back into an even layer.
- Sprinkle the optional coconut flakes over the top.
- Remove from the oven and allow to cool completely (the granola will crisp further while cooling.)
- Using a spoon, break the granola into pieces by stirring gently and add the optional dried fruit, if desired.
- Serve immediately or store in an airtight container at room temperature for up to 1-2 weeks.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
