This is like crack in our house. No one can get enough of it, and unless I want an entire batch eaten in one day, I have to hide it. So awesome to have a breakfast/snack that is as healthy as it’s addictive. I recommend making a batch of my chocolate superfood granola, and then make another batch!
It’s does have a chocolatey taste, and it’s very crunchy. It’s sweet, without being too sweet, and it’s also just a tiny bit salty (which is awesome with the sweet).
It is packed to the hilt with omega’s and antioxidants, so you don’t have to feel guilty about scoffing the lot!
Drown it in chilled almond, coconut or soy milk and it’s a done deal.
You either love or detest the taste of coconut. So, I give you options below:) You can toss in any kind of nut, however, I used Brazil nuts because they contain selenium for healthy thyroid functioning, and they help lower cholesterol.
- 4 cups old-fashioned rolled oats
- 3 tbsp cacao powder
- 1 cup Brazil nuts, roughly chopped
- 1 cup hemp seeds
- 1 cup sunflower seeds
- 1/2 tsp sea salt (not Kosher salt as it’s too salty. I prefer Himalayan)
- 1 cup toasted coconut (optional)
- 2 – 3 tbsp coconut sugar (this is optional and for those who want jack up the sweet factor, without getting too unhealthy!)
- 2 tsp ground Ceylon cinnamon (optional but preferred)
- 5 tbsp raw coconut oil (or Sunflower oil)
- 5 tbsp date syrup (or brown rice syrup)
- Pre-heat oven to 350 degrees F
- Place the oats in a large bowl.
- Mix in the cacao powder, nuts, seeds, coconut, salt, cinnamon, and sugar. Combine well.
- Place the oil and date or brown rice syrup in a small saucepan and heat until melted.
- Pour the heated oil mixture into the oat mixture and use a large metal spoon to combine really well.
- Spread half the the granola on a parchment-lined baking sheet (you might be able to bake all of it in one go, but it depends on the size of your baking sheet), and bake for about 15 minutes. I advise that you keep a good eye on it because this stuff burns rather suddenly if you get distracted. I also use a spatula to turn the granola over a couple of times during baking.
- Allow it to cool completely before storing in an airtight container.