Coconut Cacao Carob Granola

I love a home made granola where I know what’s gone into it and how much healthier it is than the shop brought stuff. This is the king of Granolas. It’s gluten free and made with coconut so is great for those who are oat intolerant too. Coconut is a fantastic source of good fat and helps you metabolise bad fat. Cocao, the purest form of chocolate without any added sugars is packed with anti-oxidants and carob, a relatively new ingredient for me, has many health benefits including being low in fat and high in fibre. 

I love this granola sprinkled on a protein shake in the morning, on gluten free toasts topped with nut butter and freshberries or over a breakfast bowl. It’s also delicious with fresh berries in a natural yogurt. When I’m doing one of my full clean eating programmes which I regularly run with clients (we eliminate dairy, wheat, caffeine, refined sugar and alcohol, artificial flavours and preservatives) I find that a sprinkling of this on a morning protein shake can take a protein smoothie to a new level and makes me feel like I’m not missing out on anything at all!

Ingredient

300g unsweetened coconut flakes

50g almonds

50g pecans

50g walnuts

50g hazel nuts

50g pumpkin seeds

50g sunflower seeds

30g cocoa nibs

3 tablespoons chia seeds

2 tablespoons raw cocoa powder

1 tablespoon carob powder

1 teaspoon ground cinnamon

3 tablespoons maple syrup

4 tablespoons melted coconut oil

Directions

Preheat the oven to 150C, gas mark 2. Line 2 to 3 baking trays with parchment paper and set aside.

Put all the dry ingredients into a large bowl and thoroughly mix, making sure everything has a good coating of cacao and carob.

Stir in the wet ingredients. Mix thoroughly to ensure everything is coated.

Spread the granola out on the baking trays trying to ensure it’s not too densely packed and that ingredients aren’t lying on top of each other – hence you might need that third tray!

Bake for 10 – 15 minutes or until golden brown. Don’t over cook it or the coconut will burn.

Store in an airtight Kilner jar for up to 2 weeks.