Dark Chocolate Superfood Granola
DARK CHOCOLATE SUPERFOOD GRANOLA
FILLED WITH UNPARALLELED NUTRIENT DENSITY IN EVERY BITE this granola is irresistible!. Dark chocolate cacao and crunchy seeds feel like an absolute indulgence. This is great for breakfast or an on-the-go snack. It’s so good you won´t help but devour it.
Serve it for breakfast with homemade almond milk, regular milk or honey-sweetened yogurt; sprinkle on your chia pudding; stir into a banana smoothie; or just snack on it straight.
Beauty Tip: Gluten-free, fiber-ful whole grain oats support a healthy microbiome
Rich cacao, one of nature’s best sources of antioxidant flavonoids, fights inflammation and free radical damage
Chia seeds provide protein, essential minerals like selenium and fat-fighting omega fatty acids.
Makes 4 cups
2 cups rolled oats
¼ cup sunflower seeds
¼ cup chia seeds
¼ cup cacao nibs
½ tsp salt
¼ cup olive oil
½ cut maple syrup, or sweetener of choice
⅓ cup cacao powder
1 tbsp cardamom powder
1 tsp vanilla
½ cup coconut flakes
Preheat oven to 170°C and line a baking sheet with parchment. In a large bowl, mix the oats and seeds. In a separate bowl mix the olive oil, maple syrup and vanilla until incorporated. Whisk in the cocoa powder, cardamom and salt until the mixture is smooth and glossy. Quickly pour the wet ingredients over the dry and mix well until every last bit is covered in chocolate. Give it a taste. Stir in a bit more maple syrup if needed.
Pour the granola onto your baking sheet and pat into a single solid layer (this will give you maximum clumpage). Bake for 15 minutes, stir and pat down again, and set your timer for 10 minutes. If you start to smell toasty chocolate before the 10 minutes is up, check the granola. It goes from delicious to burned super quickly, and there’s nothing sadder than charred chocolate. Remove it from the oven early if it’s looking dark (the edges usually burn first; we know from experience!). Stir through the cacao nibs and toasted coconut flakes. Let the granola cool completely before serving or sealing (this’ll take an hour or two — be patient!).
Store it in a glass jar and it’ll stay crunchy for weeks.