Chai Crunchy Granola with Cacao Nibs

Allergy Information: Gluten Free, Wheat Free, Vegetarian

Ingredients

• 150g gluten free oats
• 75g quinoa or buckwheat
• 125g mixed nuts & seeds, roughly chopped (we used hazelnuts, almonds, pecans, pumpkin seeds and sunflower seeds)
• 1 tsp. blend of cinnamon, cardamon, nutmeg, clove, all ground
• A pinch of salt
• 40g Lucy Bee Coconut Oil, melted
• 5 tsp. maple syrup
• 125g mixed dried fruits (we used cranberries, cherries and golden berries)
• 20g cacao nibs

Method

1. Preheat the oven to 180C, 350F, gas mark 4 and line a baking tray with greaseproof paper.
2. In a large mixing bowl, combine the oats, quinoa/buckwheat, nuts & seeds, ground cinnamon, cardamon, nutmeg and clove and Himalayan Salt. Once fully combined, stir the melted Lucy Bee Coconut Oil and honey/maple syrup into the mixture, until all the ingredients are evenly coated.
3. Pour the mixture onto the lined tray and press down with a spatula or wooden spoon (this helps to give you larger clusters). Bake for 15 minutes.
4. Take the tray out and sprinkle the dried fruit evenly over the granola mixture, then press down, making sure not to stir it in (this will break up the clusters). Return to the oven for a further 10 minutes.
5. Once lightly golden, remove the tray and evenly cover with the cacao nibs and set aside to fully cool.
6. Decant into a jar by lifting the greaseproof paper from all corners so that it breaks into large clusters. Store in the jar in a cupboard or pantry, until ready to use.
7. This is great served over a yoghurt of your choice, with some fresh fruit; sprinkled on smoothies; or even just with some milk – see our recipe to make coconut milk.

Enjoy!