“The addition of cocoa nibs in this granola creates a rich and chocolaty flavour whilst being high in antioxidants and crunchy in texture,” says Chantelle Nicholson.
- 150g rolled oats
- 20g cacao nibs
- 40g sunflower seeds
- 20g sesame seeds
- 40g sultanas
- 1/2 tsp table salt
- 25ml olive oil
- 2 tbsp agave syrup
- Seasonal fruit
- Preheat the oven to 160°C/gas mark 3.
- Place all ingredients, except the agave, in a deep roasting tray and bake for 8–10 minutes, stirring every couple of minutes until golden.
- Add the agave, toast for a further 4 minutes, then remove from the oven and allow to cool. Serve with yoghurt, seasonal fruit and a pinch of cinnamon.
Recipe by Chantelle Nicholson, courtesy of greatbritishchefs.com