Today was a well-needed stay at home kind of day which meant it was the perfect time to bake!
When I lived in Australia, I would bake treats all the time and have home-made granola stocked up. I have missed that and honestly do not have any excuses to not be prepping it here in Grand Cayman. I am a creature of habit, so for the past few months I have been making this gluten-free choc granola and it is sooooo delish.
Such a quick an easy recipe and lasts me 2 weeks or so.
Ingredients
1.5 cups gluten-free oats
1 cup chopped almonds
1 cup chopped hazelnuts
1/2 cup pumpkin seeds
1/4 cup cacao nibs
1/4 cup chia seeds
2 tbsp cacao powder
2 tbsp monk fruit granules
2 tbsp melted coconut oil
Pinch of salt
1-2 tbsp honey ** optional
Method
Preheat oven to 350º (Fahrenheit) and line a baking tray with parchment paper. Set aside.
Roughly chop the almonds and hazelnuts, add to a large bowl.
Add oats, seeds, cacao nibs, monk fruit, cacao powder, and salt to the bowl and mix thoroughly with a silicone spatula.
Stir through coconut oil and honey**. If the mixture seems to be too dry, gradually add more coconut oil or honey (if you’d prefer a sweeter mix).
Bake for 10-15 minutes. Keep an eye on your granola and change the oven temperature and cook time as needed. You'll know it's done when the granola and any nuts or seeds begin to brown, but not burn.
Set aside to cool and store in an airtight container or glass jar. I like to keep mine in the fridge.
