Chocolate, Pecan and Granola Breakfast Bowl

Ingredients

120g rolled oats (gluten-free or regular)
120g sunflower seeds
120g pumpkin seeds
150g pecan nuts
25g maple syrup
2 tablespoons extra virgin olive oil
1 heaped teaspoon cinnamon
Pinch sea salt
25g chia seeds
100g cacao nibs

200g Greek Yogurt
80g raspberries

Method

1. Turn the oven to 180°C.
2. Stir all the ingredients together, except the cacao nibs and spread into a ceramic baking dish.
3. Bake for 25 minutes in the oven. Stir part way through cooking.
4. Remove from the oven when lightly golden and allow to cool.
5. Grind the cacao nibs in a small blender until they have the texture of a course flour. Add to the granola when cool with the chia seeds.
6. Allow to cool, then store in an airtight jar for up to 2 weeks.
7. Serve 40g Granola with 200g Greek yogurt to increase the protein to 28g and add some seasonal fruit to serve. I used raspberries. Mix together and allow the chia seeds to swell before consuming.