Ingredients
Units
Scale
- 2 cups rolled oats
- 1 cup almonds, chopped
- 1 cup sunflower seeds
- 1/2 cup hemp seeds
- 1 1/2 tsp orange zest (1 orange)
- 1/4 cup maple syrup
- 1 tbsp hazelnut butter(or other nut or seed butter)
- 2 tbsp melted coconut oil
- 1/2 tsp vanilla powder (optional)
- 1/4 tsp sea salt
- 1 cup chopped cacao paste (see notes)
Instructions
- Preheat your oven to 170C (325F) and line a baking sheet with parchment paper.
- In a big bowl, mix the oats, almonds, sunflower seeds, hemp seeds.
- In a cup or a small bowl mix the orange zest, maple syrup, nut butter, coconut oil, vanilla if using, and sea salt. (Make sure the maple syrup isn't too cold or if it is, try to mix in the coconut oil quickly so it doesn't form a crust on the top. You can always reheat it on the stove, though)
- Pour the wet ingredients into the dry and mix to combine.
- Spread the granola on the prepared baking sheet and press it down with a spatula so it sticks together. This will help make clusters.
- Bake for around 17 minutes or until it's slightly golden on the edges.
- Sprinkle the chopped chocolate on the granola and let it melt. You can start gently breaking it apart with a wooden spoon and stirring to help the melting process and to coat everything. Be careful not to break up the clusters.
- Cool completely before removing from the pan to ensure the chocolate hardens up again.
- Store at room temperature in an airtight container for up to 2 weeks.
Notes
Cacao paste is made of raw cacao nibs which are ground into paste at low temperatures and then cooled and dried forming chocolate chunks. It's essentially 100% chocolate. Use normal dark chocolate if you can't find cacao paste.