This version of granola is low in sugar and contains less than half the carbs of regular granola. Did you know a typical bowl of granola contains around 20-28g sugar (that is 5-7 teaspoons)? Adults are recommended to consume no more than 7-8 teaspoons a day which means your entire daily allowance could be used up by 8.00am. This granola also has cacao nibs to give it an indulgent chocolatey taste.
This granola has just 30g sugar per jar as opposed to a single bowl. And, while you can eat it on its own (a typical serving is around 45g), you can also add a tablespoon over your yogurt and sweeten it up with 100g berries.
180g rolled oats
180g sunflower seeds
180g pumpkin seeds
50g coconut flakes
30g cacao nibs
30g maple syrup
45g neutral oil*
*I actually use olive oil, but you can use coconut oil if you prefer.
- Turn the oven on to 180°C.
- First blitz the cacao nibs in a bullet blender. Using cacao nibs instead of cocoa powder is important as it has a more intense flavour.
- Mix all the ingredients together in a large ceramic dish with a spoon and pop into the hot oven for 25 minutes. You may want to stir half way through cooking.
- Remove from oven and allow to cool completely, before transferring to a clean jar. This muesli stays crisp and fresh for 4 weeks.