This recipe is based on a recipe from I Quit Sugar (a cookbook I love!). I have adapted it slightly so I will post my version. I usually just guesstimate the measurement of nuts but below is an approximate guide. You can substitute any nuts really and you will soon find what you like based on your taste so make a few batches and have a play around. If you stumble across an amazing new version or ingredient, please be sure to let me know so I can try it!
Choc Nut Granola Clusters
1/2 Cup Raw Cashews (roughly chopped)
1/2 Cup Roasted Almonds (roughly chopped)
1 Cup Pecans (roughly chopped)
1 Cup Walnuts (roughly chopped)
1/4 cup Pepitas
2 TBS Chia Seeds
2 1/2 cups coconut flakes (shredded or flakes – not desiccated as it’s too fine)
3/4 Cup Coconut Oil (melted)
*optional* 3-4 TBS sweetener such as honey, rice malt syrup or maple syrup depending on desired sweetness
1/2 Cup Raw Cacao Powder
Preheat oven to 120 degrees and line baking tray with baking paper.
Roughly chop all nuts and combine all ingredients in mixing bowl. Mix until everything is coated in the chocolate and spread evenly on baking tray.
This part is dependent on your oven, I bake mine for 20 mins and turn and then bake again for another 5-10 mins. I like it quite dark and crunchy so this might be trial and error for the first few go’s, just keep an eye on it and test it.
Remove from oven and allow to cool on tray, this will also dry the granola out as it often still looks slightly wet when you first pull it out of the oven.
Store in an airtight container.
Irondad likes his on top of greek yoghurt
If I make overnight oats, I sprinkle a bit on top for brekkie
We all love it sprinkled over frozen banana ‘ice cream’
One thought on “Choc Nut Granola Clusters Recipe”