Cacao & Chia Seed Granola

I can’t seem to make peace with shop bought granola. There’s only so much effort you will give to an overly priced bag of saw dust, with some microscopic nuts surfacing at the top, that magically seem to disappear after two breakfast sittings. This granola has a much higher nut content.

My inner chocaholic was itching for the day that it was classed acceptable to eat chocolate for breakfast and better yet to not feel guilty about it. Cacao nibs seems like the perfect fit for this; not looking back as I threw in an extra handful for good measure.That is the beauty of this recipe, as with any granola recipe, its versatility, simply chop and change the dry ingredients as to what you have in your cupboard. And of course it is excellent for accompanying with fruit and yogurt, in typical breakfast fashion, or if you anything like me, it's just as good, if not better, ate out a Tupperware at eleven o’clock at night.

Makes 1 large container

Ingredients:

~ 150g mixed nuts (e.g. almonds, cashews, hazelnuts, peanuts, etc)

~ 250g rolled oats

~ 25g chia seeds

~ 100g cacao nibs (can be found in most health food stores, as well as big supermarkets)

~ 2 tsp ground cinnamon

~ ¼ tsp salt

~ 1 tsp vanilla extract

~ 4 tbsp clear honey

~ 3 tbsp olive oil

Method:

1. Preheat the oven to 150oC/300F/Gas Mark 2.

2. Line a large baking tray with baking parchment.

3. Start by roughly chopping the nuts to large fragments, add to a large mixing bowl along with the oats, chia seeds, cacao nibs, cinnamon and salt. Mix to combine.

4. Add the vanilla, honey and olive oil and stir to combine until the oats start to come together and all the ingredients are coated with the liquid.

5. Spread evenly across the lined baking sheet and bake in the oven for 35 minutes until golden brown. Half way through baking, stir through to ensure the granola bakes evenly.

6. Allow to cool before transferring to an air tight container.