- Prep Time
- Cook Time
- Chill Time
- 240g oats
- 50g desiccated coconut
- 80g mixed nuts, chopped – we used hazelnuts cashews walnuts blanched almonds
- 2 tbsp coconut sugar or soft brown sugar
- 1/4 tsp sea salt
- 120ml melted coconut oil
- 120ml maple syrup
- 1.5 tsp vanilla extract
- 105g Ombar 72% Cacao, cut into chunks
- 50g seeds we used pumpkin seeds, sunflower seeds (optional)
Preheat oven to 180C/350F. Line a large baking tray with baking paper
In a bowl mix together the dry ingredients – oats, desiccated coconut, nuts, coconut sugar and salt.
In a separate bowl mix together melted coconut oil, maple syrup and vanilla. Pour this mix over the dry ingredients and mix until everything is well coated. Spread granola in an even layer on the lined baking tray and place in the oven for 20 minutes.
Keep an eye on it to check it doesn’t burn. After 20(ish) mins, remove from oven and give it a mix. Be a bit gentle so you don’t break up any bigger chunks – those are the best bits! Return to oven for another 10-15 minutes until it’s crunchy all over.
Leave to cool completely before adding the chopped Ombar – if you add it while it’s still warm, it’ll melt (although that would be equally as delicious!) Store in an air-tight container for 2-4 weeks - if it lasts that long!