Ingredients
1/4 cup raw cacao powder (or cocoa powder)
1/2 cup pure maple syrup
1 teaspoon vanilla extract
1/4 cup coconut oil
2 cups puffed quinoa (or substitute with puffed rice)
1 cup rolled oats
1/4 cup black sesame seeds
1/2 cup black chia seeds
1 cup blanched hazelnuts, roughly chopped
1/4 cup coconut flakes
2 x 140g tubs Vitasoy Greek Style Soy Yogurt - Strawberry
250g punnet hulled strawberries, halved
Method
- Preheat oven to 180°C (160°C fan forced). Place cacao powder, maple syrup, vanilla and coconut oil in a small saucepan and stir over medium heat until smooth. Place the puffed quinoa, rolled oats, sesame seeds, chia seeds and hazelnuts in a large bowl and pour over syrup and mix to combine.
- Spread evenly over two large baking trays lined with baking paper. Cook for 25 minutes, stirring halfway. Add the coconut and cook for a further 5 minutes until crisp and golden. Allow to cool
- Serve cacao granola dolloped with Vitasoy Strawberry Yogurt topped with strawberries and cacao nibs.
Tip:
Blanched hazelnuts can be bought in packets at most supermarkets. If unavailable, you can use the brown skinned hazelnuts.
Keep granola in an airtight container for up to 1 month.
