Cacao Pecan Granola

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I have home-made healthy granola for breakfast A LOT; on top of smoothie bowls, with almond milk, sprinkled on top of hot porridge. It just makes everything taste that much better. I fancied something slightly different today, so I rustled up a granola with a twist – chocolate granola! Who wouldn’t like the sound of that?! This granola isn’t too chocolatey but it’s got a subtle dark flavour that is brought out nicely by the pinch of salt. The flavour of raw cacao melds perfectly with oats, nuts, coconut and a mix of seeds, making a delicious granola on its own or added to your favorite dessert or smoothie bowl. If you want something a little more chocolatey, you could always add a handful of chocolate chips after baking!

Making this cacao granola will fill your house with a mouthwatering smell, and if you hadn’t just popped a tray of oats and nuts into the oven, you’d swear you had a batch of brownies in there instead. You can adjust the sweetness of this granola by adding more or less maple syrup to suit your taste.

Ingredients
Dry:
2 cups Gluten-free Oats
1 cup Pecans
2 tbsp Pumpkin Seeds
2 tbsp Sesame Seeds
A pinch of Pink Himilayan Salt
2 1/2 tbsp Raw Cacao Powder

Wet:
3 tbsp Coconut Oil
4 tbsp Pure Maple Syrup
1 tsp Vanilla Extract

Instructions
Preheat your oven to gas mark 6.
Add the dry ingredients to a bowl and mix.
In a small pan over a low heat, melt the coconut oil, maple syrup and vanilla.
Pour the wet mixture into the bowl with the dry ingredients and mix well.
Pour and spread the mixture evenly onto a a large baking tray and bake in the oven for 20 minutes, stirring after ten minutes.
Once the granola is browned remove from the oven and let cool completely on the pan.
Store in an airtight container. Enjoy!

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11 thoughts on “Cacao Pecan Granola

    • Hi Chelsea, thank you. No unfortunately I have not noticed any major changes since I changed my diet. But I LOVE eating this way, and it gives me some control when I have none due to my illness.

      xx

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