I never really used to make my own granola at home. There are so many different types available to buy now from the supermarket, it’s so easy to get used to the convenience of just picking up a ready made box. However, after many years of enjoying it for breakfast, I decided that it was time I made my own. With so many amazing varieties available to buy, I knew I needed to make a recipe that was a bit more decadent. I needed something I would look forward to making and eating. So, I decided to create a granola with mixed nuts, cacao and cinnamon. In my first attempts of making this, I added raisins into the mix as I really like them. However, I found that they crisped up too much after baking, so decided to leave them out in the end. I still think raisins will work well with the flavours in this granola, so if you want to add them – or any other dried fruit you like, I recommend stirring them into the mixture after you’ve baked the other ingredients. I would use about 1/4 cup (40g).
I used a Peruvian cacao powder from Creative Nature in this recipe. As a lover of chocolate, I love trying all of the different types of cacao available. The most commonly used varieties are from either Ecuador or Peru. Peruvian cacao has always been my favourite type as it has a milder, softer taste with slight caramel notes. Of course, you can use any kind of cacao you like, but I really love the taste of the one from Creative Nature!
cacao cinnamon granola
serves about 6
2 cups (200g) jumbo rolled oats
1/4 cup (40g) almonds
1/4 cup (35g) hazelnuts
1/4 cup (35g) pumpkin seeds
1/4 cup (30g) sunflower seeds
1 tsp cinnamon
3 tbsp + 1 tsp cacao powder
3 tbsp olive oil
3 tbsp maple syrup
1/4 tsp salt
PREHEAT YOUR OVEN TO 180 C / 356 F
1. Firstly, add the oats, almonds, hazelnuts, pumpkin seeds, sunflower seeds, cacao powder, cinnamon and salt into a large mixing bowl. Stir all together. Then, add in the olive oil and maple syrup, and stir until all is well mixed and evenly covered.
2. Next, pour the granola mixture evenly onto a baking tray lined with baking parchment. Add the granola into the oven to cook for 12-15 minutes. After each 5 minutes has passed, remove from the oven and stir the mixture to avoid burning. (The overall length of time depends on how crunchy you like your granola, I cook mine for 12 minutes).
3. When the granola has cooked, remove from the oven and set aside to cool and crisp up. When the granola has cooled, either pour into a bowl to serve, or into an airtight container to store away for later.