Homemade granola is almost always tastier than a store-bought kindand healthier. Store-bought granolas are often full of sugar and preservatives and yet, they can still lack flavor. In this flavorful recipe, you can dictate your own level of sweetness and enjoy your breakfast preservative-free. Break out your baking pans for this salty-sweet granola. Tip: use roasted (unsalted) almonds for added depth in flavor.
3 cups old-fashioned rolled oats
1 cup almonds
cup dried coconut flakes
2 tablespoons cacao nibs
1 tablespoon cocoa powder
2 teaspoons coconut extract (or 1 tablespoon vanilla extract)
1 teaspoons flaky sea salt
1 tablespoon ground flax seeds
– cup maple syrup
Preheat oven to 325. Mix together ground flax with 3 tablespoons warm water and set aside.
Combine oats, almonds, coconut flakes, cacao nibs, cocoa powder, coconut or vanilla extract and sea salt.
Once combined, add maple syrup, stirring to incorporate. Then add the flax and water mix, this will help make the granola sticky. Use your hands to better form clusters.
Bake for 30 minutes, stirring every 10 minutes to brown evenly.
Remove from heat and cool. Store in a sealed container and enjoy.
Chef Nikki is the founder of Mostly Vegan, a health food consultancy based in NYC. Previously, she was the executive chef at the acclaimed raw vegan restaurant Pure Food and Wine. You can find her at mostlyvegan.com, on Instagram at @mostlyvegan or contact her via email at nikki[at]mostlyvegan[dot]com