Spiced Chocolate Granola

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I try and whip up a batch of granola every week or two. It’s ridiculously easy to make and it ends up being a lot healthier and a lot cheaper to do it yourself. The store bought varieties are often laden with sugar and can cost $15 for one packet! There are countless combinations and variations to try for granola. This recipe is my go-to standby because I love the chocolatey hit of the cacao and the extra sweetness you get from the spices, which also provide a delicious aroma throughout the house while its baking. Feel free to play around with spices, different nuts and seeds though – whatever mix is your favourite really. You can also sweeten with honey or maple syrup if you can’t find rice malt syrup, I just like the flavour of the rice malt because it’s a bit milder than honey. Once you’ve baked the granola and cooled it, it should last about two weeks in a sealed jar, which makes deciding what to eat for breakfast super easy! Try this and let me know how you go 🙂 Do you have any other granola combinations you love? Izzy

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Spiced Chocolate Granola

Ingredients

  • 1 cup chopped natural almonds
  • 1 cup chopped walnuts
  • 1 cup chopped pecans
  • ½ cup chopped cashews
  • 1 cup shredded coconut
  • 1 tbs goji berries
  • 1 tbs pumpkin seeds
  • 1 tbs sunflower seeds
  • 1 tbs cacao nibs
  • ¾ cup natural oats
  • 2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 2 tbs melted coconut oil
  • 2 tbs rice malt syrup

Method:

Preheat oven to 200C. Place all ingredients in a large bowl and mix to combine, making sure that the coconut oil and rice malt syrup evenly coat all the dry ingredients. Place the mix onto two trays lined with baking paper and spread evenly over the trays. Bake in the oven for about 15 minutes. Remove from the oven and let it cool, this will allow all the ingredients to crisp up and form clusters. Store in a sealed jar for up to two weeks. Serve with fresh berries, milk or yoghurt.

*N.B. To make this gluten free, omit the oats and add some extra nuts and seeds 🙂