Category
Granola / Breakfast
Servings
12 servings
Prep Time
15 minutes
Cook Time
45 minutes
Breakfast is a staple in our household. My first thought every single morning is 'What will I make for breakfast?'. This granola makes our weekdays a little bit easier. Since we spend a lot of hours at the shop whipping up batches of chocolate, having simple, relatively healthy breakfasts ready is a huge help.
The cacao nibs balance out the sweetness of the granola, adding a unique layer of flavour that we can't seem to get enough of. Plus, they are high in fat (along with the nuts), which can give you a good boost of energy for the day!
Author:Kyle from Soul Chocolate
Ingredients
-
1/4 cup + 2 tbsp (60g) olive oil
-
1/2 cup (150g) honey*
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3 cups (300g) old fashioned oats
-
3/4 cup (120g) mixed raw nuts
-
1 cup (98g) shredded coconut
-
3/4 cup (90g) cacao nibs
-
1/2 cup (60g) coconut sugar
-
2 tsp (4g) salt
Wet Ingredients
Dry Ingredients
Directions
Preheat oven to 250F. Lightly oil a half sheet pan or line with a silicone baking sheet if available and set aside.
Combine all dry ingredients into a medium sized bowl.
Add olive oil and honey to a small saucepan and set to medium-high heat. Bring mixture to a boil while stirring continuously and set a timer for 1 minute.
When finished boiling, add honey mixture directly into the dry mix, being cautious of the heat. Stir with a spatula or wooden spoon until the mixture is evenly combined and no dry pockets remain.
Pour onto the prepared sheet pan and bake for 40 minutes, stirring after 20 to ensure an even bake.
If you are using an oiled tray, once granola is finished baking immediately pour onto a parchment lined sheet pan to prevent granola from sticking to the tray as it cools. If you are using a silicone mat this step is not necessary.
Once cooled, break up granola into bite sized pieces and store in an airtight container.
Recipe Note
*Liquid sweetener can be interchangeable ex. maple syrup, agave nectar.
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