This granola is an indulgent breakfast option.
Who does not like some granola? Just be careful to cook it just about enough not to burn – true story.
The mix would go mouldy if undercooked, unless you keep it in the fridge. In that case it lasts up for 2 weeks!
- 200 g Organic Oats
- 200 g cashews
- 100 g Sunflower Seeds
- 100 g Pumpkin Seeds
- 2 tsp chia seeds
- 2 tbsp cacao nibs
- 1 tbsp coconut nectar
- 2 tbsp coconut oil
- 1 tbsp almond butter
- Pre-heat the oven to 150°C and mix oats, quinoa, cashews, and seeds in a large bowl.
- Heat up the coconut oil in a small glass (I like to put it in a little bowl and pour boiling water at the bottom. Add the almond butter, coconut nectar and mix it up.
- Put the mixture onto a baking tray trying to keep it level.
- Add the liquid mixture to the dry ingredients in the tray and stir thoroughly until it’s all covered. It can take a few minutes to soak in all the oil, so keep on going. I baked my granola a bit longer (about 20 minutes, flipping every 5) and added chia seeds and cacao nibs 15 minutes in.
Amount Per Serving Calories 430Total Fat 28gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 19gCholesterol 0mgSodium 916mgCarbohydrates 37gFiber 8gSugar 4gProtein 13g