NIBBY & NUTTY GRANOLA
Breakfast is a staple in our household. My first thought every single morning is 'What will I make for breakfast?'. This granola makes our weekdays a little bit easier. Since we spend a lot of hours at the shop whipping up batches of chocolate, having simple, relatively healthy breakfasts ready is a huge help.
The cacao nibs balance out the sweetness of the granola, adding a unique layer of flavour that we can't seem to get enough of. Plus, they are high in fat (along with the nuts), which can give you a good boost of energy for the day!
PREHEAT THE OVEN
We like to get this preheated as soon as we can, so once the ingredients come together you can pop it in and bake away. Set the oven to 250ºF with the rack in the middle position
BRING OIL AND HONEY TO A BOIL
Portion out the honey and oil in a small saucepan. Turn the burner on medium / high heat and bring the mixture to a boil.
Once it begins to boil, set a timer for 1 minute and continue to stir until the timer beeps. Turn off the burner and set the saucepan aside.
MIX DRY INGREDIENTS
Mix all of the dry ingredients together in a medium sized bowl. You will be mixing these ingredients together with the honey and oil mixture, so make sure the bowl size is big enough to accommodate.
You can change the types of nuts depending what you have on hand. We love using pistachio and cashew, but it's your granola so feel free to improvise!
POUR HONEY MIXTURE OVER DRY INGREDIENTS
Grab your little saucepan in one hand, and a spatula in the other. Pour the honey mixture on top of the dry ingredients. Feel free to scrape out all of the mixture from the saucepan.
MIX THE SOON TO BE GRANOLA
With your spatula, mix the ingredients fully. Ensure there are no dry pockets to ensure an even bake and so it will taste equally as delicious throughout.
BAKE YOUR GRANOLA
Now that the granola is nicely mixed, grab a baking pan. We chose to line ours with a silicone baking sheet to avoid any sticking (and it will make it way easier to dispense into storage containers later).
Pop the baking tray into your oven and set the timer for 40 minutes. Half way through the bake, mix the granola to ensure it bakes evenly and none of those nuts or nibs over bake.
As it nears the end of the baking cycle, check the granola to see if it has baked to your liking. We found 40 minutes in our oven gave us the perfect crisp.
COOL AND STORE
After the granola is finished baking, remove and let cool. At this time you can break it apart into the sizes you prefer. I like a mix of smaller and larger pieces to keep my mouth guessing.
If you have a silicone baking sheet, bend it in half with the granola in the centre and let it slide into the container of choice. We have a lot of old glass jars so it gave us a perfect opportunity to fill them up!
And that's it! Enjoy your granola however you choose. Maybe a dollop of yoghurt with some fresh fruit. The options are endless!
You will need:
- Medium sized mixing bowl
- Measuring cups and spoons
- Baking pan
- Silicone baking sheet (optional)
- 200g large oats
- 80g mixed nuts (or nut of your choice)
- 65g shredded, unsweetened coconut
- 60g cocoa nibs
- 40g coconut sugar
- 4g salt
- 40g olive oil (or oil of your choice)
- 100g honey (other substitutions: maple syrup, agave, etc)
- Turn on oven to 250ºF. Adjust rack to middle position.
- Mix together honey and olive oil in a small saucepan. On medium heat, bring mixture to a boil. Once boiling, set a timer for 1 minute and stir frequently. When timer beeps, turn off and remove saucepan from heat.
- In a medium sized bowl, mix together all dry ingredients.
- Pour honey mixture overtop of the dry ingredients. Use a spatula to remove all the little bits of honey remaining in saucepan.
- Mix the wet and dry ingredients thoroughly, ensuring no dry pockets remain.
- Pour the mixture onto a lined baking sheet. Place in oven for 40 minutes and mix half way through.
- Remove granola from oven and cool completely. Once cooled, break apart the granola into bite size pieces. Store cooled granola in containers with a good seal to extend freshness.