Chocolate & Almond Granola

Makes enough to fill 2 500ml kilner jars

INGREDIENTS:

120g gluten free rolled oats

25g gluten free oat flour

3 tbsp cacao powder

1 tsp vanilla extract

25g pumpkin seeds

25g chopped almonds

4 tbsp coconut oil melted

4 tbsp maple syrup

3 tbsp cacao nibs

METHOD:

• Preheat the oven to 150oc, line a baking tray with greaseproof paper
• In a bowl mix everything together except the caco nibs
• Spread the oat mixture out on a baking tray
• Bake for 20 minutes checking regularly to make sure it doesn’t burn
• Sprinkle the cacao nibs over the granola then leave it to cool completely
• Store in an airtight container

 

This gluten free, low fodmap chocolate & almond granola is such a versatile breakfast. It goes perfectly with almond milk, coconut yoghurt and fresh fruit or sprinkled on a smoothie bowl. This chocolate version tastes too naughty to be healthy!