Cacao and Almond Granola

THE MOST DECIDANT GRANOLA

Have a sweet tooth? Especially for chocolate? Look no further than this decadent cacao and almond granola - perfect for breakfast, a snack with yogurt or to top a smoothie bowl! I particularly love this granola on its own with either almond or hazelnut milk. The first time I made this it only lasted 5 days in our house - and I only live in a household of 2!

If you make this and love it, make sure to tag me in your Instagram posts: @the_happy_oat !

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Makes: approx. 1kg. Preparation Time: 15 minutes. Cooking Time: 45 minutes

INGREDIENTS

• 400g jumbo oats (can also use porridge oats but I prefer the jumbo option for a more chunky granola)

• 80g whole almonds

• 60g flaked almonds

• 50g sunflower seeds

• 3 tbsp chia seeds

• 125ml maple syrup or honey

• 90g coconut oil (melted)

• 2 tbsp cacao or cocoa powder

• 2 tsp vanilla essence

• 6 tbsp cacao nibs

• 150g dark chocolate (roughly chopped)

METHOD

1. Preheat the oven to 160C and line a baking tray with baking parchment paper.

2. In a bowl, mix together the jumbo oats, sunflower seeds, whole almonds, flaked almonds and chia seeds.

3. Over a low-medium heat, melt the coconut oil in a pot. Once melted, remove from the heat and add in the maple syrup, vanilla extract and cacao powder until well combined.

4. Pour the oil and syrup mixture over the dry ingredients then mix together (remember - apart from the cacao nibs and dark chocolate).

5. Spread the mixture evenly across the baking tray and bake for about 45 minutes, stirring every 10 -15 minutes, until the mixture is golden brown.

6. Remove the tray from the oven and leave to cool. When the granola is at room temperature, mix in the cacao nibs and dark chocolate to the mixture at this point. Store in an airtight container for up to 3-4 weeks (TIP - If the granola is not completely cooled prior to storing, it will start going soggy really quickly, so ensure it is at room temperature).
   

Happy Baking!

Ruth xxx