With all this talk of finding a granola that’s actually good for you, we thought, what better way to ensure your breakfast bowl is nutrient-packed and nourishing than to make your muesli yourself? So we asked James Duigan to share his delicious cacao, carob and coconut granola recipe that just so happens to tick all our boxes for a healthy granola.
Cacao is the real deal – the untouched, purest form of chocolate without all the sugary rubbish and it provides a great source of health-boosting antioxidants. Carob contains as much vitamin B1 as asparagus or strawberries and is packed with calcium, and coconut is a fantastic source of good fat which helps you to metabolise bad fat.
CACAO, CAROB AND COCONUT GRANOLA
Serves 4–6
INGREDIENTS
300g coconut flakes, unsweetened
200g mixed nuts
50g pumpkin seeds
30g sunflower seeds
30g cacao nibs
3 tablespoons chia seeds
1 tablespoon raw cacao powder
1 teaspoon carob powder
1 teaspoon ground cinnamon
3 tablespoons maple syrup
4 tablespoons coconut oil, melted
METHOD
- Preheat the oven to 150°C/gas mark 2. Line 2 baking trays with baking paper and set aside.
- Put all the dry ingredients into a large bowl and mix to combine. Once thoroughly mixed, stir in the wet ingredients.
- Lay the granola out evenly on the baking trays trying not to have any ingredients on top of each other.
- Bake for 10–15 minutes, or until golden brown, then remove from the oven and leave to cool completely before storing in an airtight jar for up to 2 weeks. (The oil may sink to the bottom of the jar.)
