Coco2 and EVOO Granola
Breakfast

Coco2 and EVOO Granola

Serves
Makes 3 cups
Prep Time
10 Minutes
Cooking Time
30 Minutes

Another great recipe that’s come our way recently is one for this Coco² and EVOO Granola created by Heidi Sze. Heidi’s the nutritionist mastermind behind the popular Apples Under My Bed blog and she’s really served up something special with this crunchy chocolately granola. To find out Heidi’s food secrets, check out our interview with her

1/4 cup Pureharvest Organic Extra Virgin Olive Oil,
3 level Pureharvest Coco² Hazelnut(or Original or Almond) - you might be tempted to heap the tablespoons, and I get you, it's delicious stuff. If you do, only add 2 heaped tbsps,
1 tbsp Pureharvest Maple Syrup,
1 1/4 cups rolled oats
1/2 cup mixed sunflower seeds/pepitas/almond flakes
1/2 cup coconut flakes
small pinch of sea salt

Preheat oven to 150⁰C and line a large baking tray with baking paper.

In a medium-sized saucepan over low heat, warm the evoo, Coco² and maple syrup. Stir occasionally and when the Coco² has melted and thinned, turn the heat off and add the remaining ingredients to the pot. Stir very well to ensure all the oats and seeds are coated in the wet mixture.

Pour the granola mix onto the baking sheet and smooth it out. You don't need to worry if the mixture is a little crowded, as this will help to create granola clusters once it's cooled, however make sure it's fairly evenly spread across the pan.

Pop the tray in the oven and cook for 30-35 minutes, removing the tray to stir the contents after 15 and 25 minutes. It will be done when the granola has browned nicely and the coconut flakes are golden (be careful it doesn't burn!). Allow the granola to cool completely before storing in an airtight jar. I like to eat it for breakfast and an afternoon snack with tart Greek yoghurt + Pureharvest's unsweetened milks + cacao nibs + banana slices.

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