Chocolate Granola

I absolutely love a good granola. The issue with shop bought ones is they tend to be on the higher sugar side. They also always contain added ingredients we just don’t need and often they are cooked in high omega-6 oils which I am always trying to rebalance with my clients. This one is full of fertility supportive ingredients and is really really yummy! Cacao is rich in antioxidants and the gut loves it too! I love finding options for my clients that can be batch cooked to ease the pressure of eating well.

INGREDIENTS

• ¼ cup / 55g coconut oil

• ⅔ cup / 140g maple syrup

• 3 cups / 300g gluten-free rolled oats

• 85g pumpkin seeds

• 30 g unsweetened coconut flakes or desiccated coconut

• 30g sunflower seeds

• 2 tbsp chia seeds

• 2 tbsp flaxseeds

• 6 tbsp unsweetened cacao powder

• 1 tsp salt

• 1 tsp vanilla extract

METHOD

Preheat oven to 350°F (175°C).

Line a large baking sheet with parchment paper.

Melt and combine:

• In a small saucepan over low heat, melt coconut oil. Stir in maple syrup and vanilla extract until combined.

• Remove from heat.

Mix dry ingredients:

• In a large bowl, combine oats, pumpkin seeds, sunflower seeds, chia, flaxseeds, cacao powder, coconut flakes, and salt.

Combine:

• Pour the warm coconut oil–maple mixture over the dry ingredients. Stir until evenly coated.

Bake:

• Spread the mixture evenly on the prepared baking sheet.

• Bake for 20–22 minutes, stirring once halfway through.

Cool and store:

• Allow the granola to cool completely on the tray (it will crisp as it cools).

• Transfer to an airtight jar or container.