Chocolate Coco-Nutty Granola

This granola is an absolute family favourite! The kids love helping me put the ingredients together and the school holidays are usually a good time to get messy in the kitchen.  

This recipe is easy to make and the granola can be stored in an airtight container for up to 2 weeks. This recipe first appeared in Sarah Wilson's book "I quit sugar" and is one of herm ost popular recipes in the book.

Prep time: 10 minutes   /   Cooking time: 25 minutes

Ingredients:

3 cups coconut flakes
2 cups mixed almonds, cashews, pecans, walnuts and pepitas (preferably activated, roughly chopped).
2 tablespoons chia seeds.
1 teaspoon ground cinnamon (optional).
1/4 cup coconut oil, melted.
2 teaspoons rice malt syrup (optional).
1/2 cup raw cacao powder.
2 tablespoons cacao nibs.
1/2 cup Greek-style full-fat yoghurt or unsweetened coconut yoghurt, to serve.

Directions:

1. Preheat oven to 120ºC / 250°F and line a baking tray with baking paper.

2. Combine all ingredients (except yoghurt), then spread evenly on the tray. 

3. Bake for about 20-25 minutes until golden, turning halfway through the cooking time. The darker it is, the crunchier it will be.

4. Remove from the oven and allow to cool. 

5. Store it in an airtight container in the pantry for up to 2 weeks (or in the freezer for even longer!).

To serve, spoon the yoghurt into a glass jar or bowl and top with 1/2 cup of granola.

Enjoy!