When you need something instant for breakfast, having a jar of this granola to hand can make life a lot easier. It keeps for ages in an air tight container.
Preheat the oven to 180C. Line a baking sheet with parchment paper.
Add all the wet ingredients and the cacao to a medium mixing bowl and stir until combined. Then add all the remaining dry ingredients - apart from the chocolate chips and fold in until everything is coated.
Transfer the granola mixture to the prepared baking sheet. Spread the mixture in a single layer.
Bake for 30 minutes, tossing halfway through.
Let the granola cool on the baking sheet, it will continue to get crispier as it cools. Once completely cooled, chop the chocolate bar into small chunks and toss into the granola.
Serve on top of smoothie bowls, yoghurt of your choice or by the handful for a healthy snack. I even love it on it’s own with some cold almond milk and a few goji berries for extra antioxidants!
2 cups / 300g GF Rolled Oats
1 cup / 140g Hazelnuts, roughly chopped
1/2 cup / 50g Desiccated Coconut
1/4 cup / 25g Cacao Powder
1/2 cup / 120g Almond Butter
2 Bananas, smashed - riper the better
3 tbsp / 60g Maple Syrup
1 tsp Vanilla Extract
1/4 tsp Sea Salt, fine grain
1/2 cup / 90g (Vegan) Dark Chocolate Bar 85 %
1.5 tsp Cinnamon
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