Bittersweet Cacao Raisin Granola

6 Portions - 30 Mins

Crunchy clusters of toasted oats, nuts and seeds, finished with dark chocolate and plump raisins. The kind of granola that feels like a treat but earns its place in the morning. Make a big batch on Sunday and it keeps all week, can be used as cereal, yoghurt, smoothie topper or on it’s own as a snack.

• Ingredients

  • 1 ½ cup rolled oats

  • 1 cup mixed nuts, roughly chopped (we use walnuts, almonds, hazelnuts, cashews)

  • 1 cup mixed seeds (we use sunflower, pumpkin, sesame)

  • 2 tbsp coconut oil, melted

  • 2 tbsp maple syrup

  • ½ tsp flaky sea salt
    

  To add at the end:

  • 40g dark chocolate, roughly chopped (we use 80%)

  • ¼ cup raisins

  • 20g shelled pistachios, roughly chopped

• Method

  STEP 1

  • Preheat the oven to 165°C (325°F).

  • Line a large baking tray with parchment paper.

  • In a large bowl, combine all the dry ingredients (minus the section for adding at the end).

  • Pour in the melted coconut oil and maple syrup. Stir thoroughly to coat everything evenly.

  • Spread the mixture evenly onto the prepared baking sheet.

  • Bake for 25 minutes, stirring once halfway through.

  STEP 2

  • Once golden and fragrant, take out of the oven and leave to cool completely on the tray (it will crisp up more as it cools).

  • Once cool, transfer to an airtight jar or container and add the raisins, dark chocolate and pistachios and give a good mix up.

  Can be stored for up to 7 days.