When we talk to our patients about weight loss, we encourage them to eat grains once per day. Once you make breakfast grain-free, this frees up the opportunity to eat grains somewhere else in your day. This Chocolate Granola is a delicious source of good fats and protein and when you serve it with some quality pot-set natural yogurt and brightly coloured berries, you have a wholesome treat that almost feels wicked.
2 cups coconut flakes
1/2 cup pepitas
1/2 cup sunflower seeds
1/4 cup sesame or poppy seeds
1/4 cup chia seeds
1 cup pecans, roughly chopped (replace with 1 cup quinoa flakes for a nut free option)
1/3 cup rice malt syrup (lower fructose) or Jarrah honey
2 tsp pure vanilla extract
1/4 cup melted coconut oil
2 tbsp raw cacao powder
2 tsp ground cinnamon
1/2 tsp pink sea salt
- Preheat oven to 125°C and line a large baking tray with baking paper.
- Combine all ingredients in a large bowl and mix well.
- Spread out over the tray and bake for 30 minutes, turning once around halfway through.
- Remove from the oven to cool and store in a covered glass or stainless steel container for up to 4 weeks.
Note: You can stir through 1 cup of quinoa flakes and omit the nuts if necessary (for a nut-free option).