Who says you can’t have chocolate for breakfast?! Cacao powder is a fantastic source of antioxidants and is really high in magnesium, iron and calcium. It also tastes delicious 🙂 The desiccated coconut, hazelnuts, seeds and raisins each add their own texture to this recipe. Quite perfect with some yoghurt or on its own.
- 2 cups jumbo/progress porridge oats, or a mix of both (180g)
- 100ml maple syrup (just under 1/2 cup)
- 60ml coconut oil (1/4 cup)
- 1/2 cup sunflower seeds (75g)
- 1/2 cup desiccated coconut (50g)
- 1/2 cup raisins (75g)
- 1/3 cup whole hazelnuts (50g)
- 2 tablespoons good quality cacao powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla essence
- Preheat the oven to 180 degrees Celsius (170-175 degrees Celsius if using a fan oven). Line a large baking tray with parchment paper.
- Place the oats and sunflower seeds into a large bowl and mix together until evenly distributed.
- Melt the coconut oil in a microwave in a bowl. Add in the maple syrup, vanilla essence and cinnamon and mix together. Add in the cacao powder and mix well until it turns into a sticky, dark coloured mixture.
- Pour onto the oat mixture and mix until evenly distributed. Turn out onto your prepared baking tray and spread out evenly.
- Bake for 15-20 minutes in the centre of the oven. After about 10 minutes, remove from the oven and toss over the granola using a spoon to ensure an even browning.
- At this point, add in the hazelnuts and place back into the oven for a further 5-10 minutes.
- Remove from the oven and add in the desiccated coconut and raisins, turning over the mixture with a spoon to mix everything together.
- Leave to cool, turning with a spoon every few minutes.
Store in an airtight container once completely cool.