Chocolate Coconut Granola

Granola seems to be a really popular snack in the health and fitness industry. Unfortunately most store bought recipes contain a TON of sugar, and it’s rare you’ll find a grain-free one. So I’ve come up with a really simple recipe that takes less than half an hour to prep and cook and you can bulk up the recipe as much as funds will allow (nuts are expensive y’all).
It’s also interchangeable with an unlimited option of nuts that can be used, as well as dried fruit. So, for someone who has a very rarely satisfied sweet tooth, this really is the perfect solution. It’s easy to make and provides me with endless snacking when I get a craving. Also great for breakfast with coconut yoghurt, some fresh fruit and a drizzle of honey – when I’m not eating eggs for breakfast, which is basically never. So yeah, that breakfast suggestion was for the non-egg eaters of the world.

Side note: this can very easily disappear in one sitting. You’ve been warned!

Ingredients:

50g hazelnuts

50g pecans

50g almonds

50g brazil nuts

50g pumpkin seeds

2 tbsp desiccated coconut

2 tbsp sultanas (or any other dried fruit – cherries are great too)

10 dates, roughly chopped

1 tbsp coconut oil

3 tbsp maple syrup

2 tbsp raw cacao powder

2 tsp cinnamon

Method:

  • Pre-heat the oven to 170C/350F.
  • Melt the coconut oil for 20 seconds in the microwave then add the maple syrup, cinnamon and raw cacao and stir until completely blended.
  • In a separate mixing bowl combine all the nuts, pumpkin seeds and add the chocolate-cinnamon syrup to the mixture.
  • Stir until everything is coated then spread on a baking tray and bake for 10-15 minutes, stirring regularly until the nuts are roasted.
  • Allow to cool then add the coconut, dates and sultanas.

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