mins
Serves 18
Chocolate, Pecan and Granola Breakfast Bowl
This granola recipe is an upgrade from shop brought and is better for us. By adding three times as many nuts and seeds to oats, this granola is transformed into a nutritious start to the day. This helps to increase the nutrient density of the granola and has a beneficial effect on blood sugars.
Adding in the cacao nibs adds in a powerful amount of polyphenols (antioxidants), as well as good amounts of magnesium, iron, potassium, manganese and zinc. They are also high in fibre which supports our beneficial gut bacteria.
8g Protein
29g Fibre
6.5 Plant Points
Ingredients
120g rolled oats (gluten-free or regular)
120g sunflower seeds
120g pumpkin seeds
150g pecan nuts
25g maple syrup
30g or 3 tablespoons extra virgin olive oil
1 heaped teaspoon cinnamon
Pinch sea salt
100g cacao nibs
Method
- Turn the oven to 180°C.
- Stir all the ingredients together, except the cacao nibs and spread into a ceramic baking dish.
- Bake for 25 minutes in the oven. Stir part way through cooking.
- Remove from the oven when lightly golden and allow to cool.
- Grind the cacao nibs in a small blender until they have the texture of a course flour. Add to the granola when cool.
- Serve 40g Granola with 200g Greek yogurt to increase the protein to 26g and add some seasonal fruit to serve.
- Allow to cool, then store in an airtight jar for up to 2 weeks.
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