Vegan Cacao Crunch Granola
By: Lauren Short
Published: Tuesday, February 7, 2017 - 3:03am

Ingredients




1.5 cups (135g) Rolled Oats
1/2 cup (110g) Whole Almonds roughly chopped
1 tbsp Cacao Powder
1/2 cup (120ml) Maple Syrup
4 tbsp Coconut Oil
1/2 cup (15g) Puffed Quinoa (or puffed rice)

Preparation

1 Preheat the oven to 150°C. Line a flat baking tray with parchment paper. 2 In a saucepan on a low heat, add the maple syrup and coconut oil and stir until the coconut oil is completely melted. 3 Add the oats and almonds into a large bowl and pour the maple syrup and coconut oil mixture over. Stir so everything is evenly coated. Add the cacao powder and stir again. 4 Lay the mixture flat on the baking tray and spread out so it's all in one layer. Bake for 45 minutes, stirring every 10-15 minutes to ensure an even cook. Once done, remove from the oven and allow to cool. 5 Once it is completely cool, add to a bowl and mix in the puffed quinoa. Store in a glass jar for up to 2 months.

About

Vegan Cacao Crunch Granola, perfect for a quick on the go breakfast. Free from refined sugar it's MUCH healthier than store bought!