Who doesn’t love granola? Filled with nuts and other seemingly healthy ingredients, it’s often a shock to realise how much sugar is lurking in every crunchy cluster. My mission was to make an easy granola with plenty of nutritious fats and protein.
Salted chocolate (and salted pecan, for that matter) seems to have replaced the salted caramel meme. Although I’m not usually the biggest fan of salty food, in this case, it’s not hard to see why the flavour combination is popular.
There’s one thing bugging me, though – can you actually have an unbaked granola? I turned to Google for some trusty advice. Apparently, granola is supposed to be baked while muesli isn’t. It seemed so completely wrong to call this muesli (although I couldn’t tell you why), so I decided to throw tradition to the wayside.
You know what? Call this what you like. It tastes blissful, and that’s good enough for me.
This recipe can be gluten-free, grain-free, egg-free, dairy-free, and vegan.
Preparation time: 5 minutes (plus chilling, if desired)
– 4 Tablespoons melted coconut oil
– 3 Tablespoons cocoa powder
– 1-2 Tablespoons granulated stevia of choice, to taste
– 1/2 teaspoon vanilla essence
– generous grinding sea salt, to taste
– small handful pecans, roughly chopped
– small handful cashews (or almonds), chopped
– 1/4 cup almond meal
– 1/4 cup coconut flour, or as required
– 1/4 cup desiccated coconut
1. In a medium bowl, stir together the coconut oil, cocoa, stevia, and vanilla until smooth. I reserved a small amount of this to drizzle on top.
2. Add remaining ingredients and mix until uniformly crumbly. Add extra coconut flour if your mixture seems overly paste-like (but bear in mind you don’t want it dry!).
3. Chill your granola for 10 minutes if you’d like firmer clusters. Serve with yoghurt and fruit if desired, and enjoy! 🙂