Homemade Chocolatey Granola Inspired by Coco-Pops
Ingredients
- 5 Medjoul dates
- 3 tablespoons peanut butter
- 2 tablespoons cacao powder
- 1/4 cup olive oil
- large pinch of salt
- 1 cup buckwheat groats
- 2 cups puffed brown rice or buckwheat
- 2 cups mixed nuts (chopped)
- 1 tablespoon flaxseed
- 1 tablespoon chia seed
- 1 tablespoon hemp seed
- pinch sea salt
- 1 cup coconut flakes (optional)
- sprinkle of cacao nibs
Preparation
Blend the following until smooth: 5 Medjoul dates, 3 tablespoons peanut butter, 2 tablespoons cacao powder, 1/4 cup olive oil, and a large pinch of salt.
In a large bowl, stir the blended mixture with 1 cup buckwheat groats, 2 cups puffed brown rice or buckwheat, 2 cups chopped mixed nuts, 1 tablespoon flaxseed, 1 tablespoon chia seed, 1 tablespoon hemp seed, and a pinch of sea salt.
Spread the mixture over one large or two lined baking trays.
Preheat the oven to 170°C and bake for 15-20 minutes until crunchy and toasty. Be careful not to burn.
Add 1 cup coconut flakes for the last 10 minutes of baking, or stir through once cooled if preferred.
Leave to cool for at least half an hour to allow it to become crunchy.
Stir through the coconut flakes if not added earlier and add a sprinkle of cacao nibs.