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Chocolate & Brazil Nut Crunch Granola

Serving suggestion: granola with chopped banana, plantbased milk, coconut yoghurt and a sprinkle of cinnamon

Granola is great isn't it? It makes a great snack/breakfast in itself as well as being really yummy to sprinkle on porridge/fruit/ toast.

Also, between you and me... I think a lot of Granolas out there are way overpriced for what they are. You can make something equally as delicious at home!

Right my lovelies, well here's the recipe:

Makes approx. 3-4 portions - so double up on the recipe if you would like more!

You will need:


2 cups of jumbo oats

3/4 cup of brazil nuts

1/2 cup of sunflower seeds

1 tbsp of sesame seeds

2 tbsp of coconut oil

2 tbsp of sweetner e.g coconut syrup / maple syrup/ agave

1/2 tsp of salt

3 tsp of cacao


-1 large pan

-1 baking tray

-1 mixing spoon/spatula

-1 chopping board

-parchment/baking paper


-Preheat oven to 180c or equivalent

-Start by roughly chopping up the brazil nuts and placing to the side

-Then melt the coconut oil on low heat in the pan

-Next, spoon in the sweetener and mix into the melted oil

-Then add in the oats, seeds, salt, cacao and chopped brazil nuts mix well until


-Now line the baking tray with parchment paper (you can reuse this so don't throw it away) and spread the mixture onto the tray

-Press down on the mix with the back of the spoon to make sure it is tightly compacted, I also pull up the sides of the baking paper to make sure of this and fold the sides in to make a sort of parcel (see photo below)

-Finally, bake in the oven for around 20-25 minutes

*check at 20 minutes to see how it's getting on- you want it looking golden but not too dark/burnt- it will continue to harden and go crunchy outside of the oven*

-Remove from the oven, allow to cool and then break up the pieces

-It should crumble nicely- it is now ready to enjoy!

-Store in an airtight jar for up to 2 weeks (approx.)

Pictured: this version of the granola also contains quinoa flakes

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