Coconut cacao granola.
This is a super simple recipe for a quick and delicious breakfast. Feel free to make it your own and switch up the nuts, seeds or syrup to use up whatever you have in your cupboards.
3 tbsp coconut oil
2 tbsp pure maple syrup
2 tbsp coconut sugar
1 tsp vanilla extract
Pinch of salt
2 tbsp cacao powder
1/2 cup unsweetened desiccated coconut
1 1/2 cups oats
1/4 cup pumpkin seed
1/2 cup nuts (I used walnuts. Pecans, almonds or cashews (for non low fodmap option) would also work beautifully)
Optional for extra crunch: 1/2 cup of buckwheat groats
Preheat the oven to 160°c.
Add the coconut oil, maple syrup, coconut sugar, salt and vanilla to a pan and gently melt over a low heat. Once melted add the cacao and stir until smooth. Stir in the remaining ingredients until everything is fully coated.
Spread out evenly over a baking tray lined
with greaseproof paper. Pop into the oven for 10 minutes then give it a good shake and stir making sure the granola round the edges is mixed through the middle as it's more likely to cook quicker. Pop back into the oven for another 5 minutes, stir again. By now it should be smelling deliciously rich and chocolatey and starting to crisp up beautifully. If your oven is not particularly powerful it might need a few minutes longer in the oven, but keep an eye on it as the cacao can start to burn quite quickly. Otherwise, remove from the oven and allow to cool completely. It will become deliciously crisp as it cools. Then transfer to an airtight glass container.