At ViVerde, we serve this granola with homemade yogurt, fresh fruit, and really good local coffee.
This recipe tastes like guilt-free Cocoa Puffs! Store bought granola can be overpriced, full of sugar and other additives. Make your own in a big batch for the month and you’ll always have a tempting breakfast option in your pantry. This recipe is inspired by Portland, OR’s Minimalist Baker blog.
- 3 cups rolled oats
- 1/2 cup cacao nibs
- 1 cup chopped nuts of choice, like walnuts or cashews
- 1/4 cup shredded coconut, dried or fresh
- 2 Tbsp chia seeds (optional)
- 3 Tbsp coconut or organic cane sugar (or other dry sweetener of choice)
- 1 tsp sea salt
- 2 tsp cinnamon, or more to taste
- 1/3 cup cocoa powder
- 1/4 cup coconut (or avocado) oil
- 1/2 cup cana syrup (Nicaragua’s local raw sugar), brown sugar, maple syrup, or other liquid sweetener – add to your taste
- Preheat oven to 330 degrees F.
- To a mixing bowl add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cocoa powder. Stir to combine.
- In a small saucepan over medium-low heat, warm the coconut oil and sugar syrup until melted and combined. Pour over the dry ingredients and mix well.
- Spread the mixture evenly onto a baking sheet, no more than 1/2 inch thick. Bake for 17-24 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
- Taste and add more salt or cinnamon if desired.
- Let cool completely. Place in an airtight container for up to 3 weeks, or freeze.
P.S. If you missed our post on how chocolate is processed, check it out to appreciate how much work goes into every Hershey or Ghiradelli bar!
