This granola is the perfect addition to your Sunday food prep. I love having a batch in my fridge for a quick breakfast or a chocolatey snack throughout the day. There’s something so satisfying about the crunch of granola – I can eat it like popcorn.
If you’ve ever looked at the ingredient labels on breakfast cereals in the supermarket you would notice the majority of them have a scary amount of sugar. In this recipe, the rice malt syrup, made from fermented brown rice, gives the granola a beautiful sweetness without a sugar overload.
Crunchy chocolate granola
Yield 8 serves
- 1 cup coconut flakes
- 1 cup rolled oats
- ½ cup buckwheat groats
- ⅓ cup pecans or walnuts, roughly chopped
- ¼ cup sunflower seeds
- 2 teaspoons raw cacao powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla bean powder
- pinch of sea salt or Himalayan pink salt
- ¼ cup rice malt syrup or maple syrup
- ¼ cup coconut oil, melted
- Preheat oven to 180° celsius and line a large tray with baking paper.
- Mix all the dry ingredients in a large bowl.
- Add the syrup and coconut oil and mix well.
- Spread the mixture across the baking tray in one layer and bake for 10 minutes, or until golden. Keep an eye on it to be sure it doesn't burn.
- Allow to cool before breaking the granola into smaller pieces. I like to leave some of it in clusters.
- Enjoy with your choice of plant-based milk or sprinkle on top of your favourite smoothie bowl.
Store in an airtight container in the fridge for up to a week.