Say hello to your new pantry must-have! This gluten-free salted chocolate granola is packed with cacao powder, quinoa puffs, dried sour cherries and a mix of crunchy nuts and seeds, all topped with Celtic sea salt. The best part? You can customise it by adding your favourite nuts and fruits to make it truly your own!
Perfect for sprinkling on yoghurt, smoothie bowls, or enjoying with your choice of milk for a delicious breakfast or snack!
Recipe & Photography by Courtney Sutton @selfbycjs
serves: 1 large batch | time: 30 mins | Gluten-free
Ingredients:
- 2 cups Good Morning Cereals Quinoa Puffs
- 2 cups Flannerys bulk food nuts and seeds of choice (I chose pecans, almonds, coconut flakes and pumpkin seeds)
- 1/2 cup Flannerys bulk food dried fruit of choice (I chose sultanas and tart cherries)
- 1/3 cup cacao nibs
- 4 tbsp Flannerys cacao powder
- ½ tsp cinnamon
- 1 tsp vanilla essence
- ½ cup Honest to Goodness maple syrup
- ¼ cup coconut oil, melted
- 1 tsp Celtic sea salt
Method:
- Preheat oven to 180°C. Line a large baking tray with baking paper. Set aside.
- In a large bowl, combine all ingredients and stir well until everything is completely coated.
- Pour mixture onto baking tray and spread out into an even layer.
- Bake in the oven for 20-25 minutes, stirring every 10 minutes. Cooking time will depend on your tray size. If you use a large tray and your granola is spread out, it will likely take less time. If you have a thick layer of granola, it may need the full 25 minutes.
- Once cooked, set aside on bench until completely cooked. Once cooled, granola will become crunchy. Store in a large airtight jar.
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