Description
My salted cacao and almond butter granola is caramelly, crunchy and nutty. Get ready to get addicted to breakfast!
Ingredients
Units
- 1/4 cup cacao
- 1/3 cup oil (coconut/avocado/light olive oil etc)
- 2 Tbsp nut butter or seed butter
- 1/3 cup maple syrup (or sub for 3 Tbsp brown sugar + 2 Tbsp water)
- 3 cups rolled oats
- 1.5 cups crunchy bits (I used linseeds, sesame seeds, and hemp seeds, but use any nut/seed)
- 1/2 cup coconut flakes
- 1 tsp flaked sea salt
- 3 Tbsp cacao nibs (optional but awesome)
Instructions
- Heat the oven to 160°C
- Place a pot on medium heat. Add your oil, nut butter, cacao powder, and maple syrup.
- Cook everything until the coconut oil has melted, then give the mixture a whisk to incorporate the nut butter evenly and set it aside until needed.
- To a large bowl add your oats, crunchy bits, sea salt, and cacao nibs then pour over your cacao oil mixture and stir until evenly combined. Spread the granola over a large baking paper-lined tray, making sure it’s not thicker than 1.5cm or it doesn’t brown evenly. If needed, use two trays. Then pop the granola in the oven at 170° to bake for a total of 20 to 25 minutes.
- After 10 minutes in the oven add your coconut flakes and stir your granola to ensure that it crisps evenly. Place your granola back into the oven to finish cooking, giving it a mix every 10 minutes to ensure it browns evenly.
Notes
Chefs Tip: Sub any of my mix-ins (seeds/nibs/coconut) for anything you fancy.
- Category: Breakfast
- Method: Bake
Nutrition
- Serving Size: 1 Cup Granola
- Calories: 750.17kcal
- Sugar: 17.28g
- Sodium: 454.85mg
- Fat: 43.04g
- Saturated Fat: 18g
- Unsaturated Fat: 21.25g
- Trans Fat: 0g
- Carbohydrates: 78.12g
- Fiber: 21.42g
- Protein: 19.03g
- Cholesterol: 0g