1 cup mixed nuts (I used walnuts or pecans + Brazil nuts)
½ cup mixed seeds (sesame, chia and pumpkin)
⅓ cup coconut flakes
Note: 1 cup = 250 ml
Preparation
Preheat oven to 170 C (338 F). Prepare large baking tray and line it with baking paper.
Start by making the chocolate sauce. In a small saucepan combine coconut oil, maple syrup and raw cacao and stir over low heat until it's well combined. Set aside.
In a large mixing bowl combine oats, mixed nuts, seeds and coconut flakes and stir with wooden spoon.
Pour the chocolate sauce over the oats mixture and stir it until all the oats/seeds/nuts are coated with chocolate.
Spread the chocolate mixture in the large baking tray and bake it for about 20 minutes.
Remove from the oven and set aside to cool completely.
Once it's cooled store the granola in the glass jars, it will keep well for about 2-3 weeks.
Serve it with cold milk (I used soya milk) and some frozen or fresh raspberries or blueberries. Enjoy!
Note: Make sure you leave some larger chunks of granola as they are so crunchy and delicious.
Recipe by Travelling oven at https://www.travellingoven.com/2016/04/crunchy-chocolate-granola/