Chocolate Olive Oil Granola
1:00
Easy
12345
Serves 10
2 cups rolled oats
1 cup puffed buckwheat
1 cup finely shredded coconut
½ cup buckwheat groats
½ cup pumpkin seeds
1/3 cup cacao powder
Pinch salt
1/3 cup Bertolli Organic Extra Virgin Olive Oil Robusto
½ cup maple syrup
2 tbsp smooth natural peanut butter
2 tsp vanilla extract
STEP 1
Preheat the oven to 160 C and line a large baking tray with baking paper.
STEP 2
Combine rolled oats, puffed buckwheat, buckwheat groats, pumpkin seeds, cacao powder and a pinch of salt. Keep the coconut separate for now.
STEP 3
In a separate bowl, whisk together the olive oil, maple syrup, peanut butter and vanilla extract.
STEP 4
Add the dry ingredients to the wet mixture and combine thoroughly. Spread across the baking tray and bake for 12 minutes.
STEP 5
Remove the tray carefully from the oven and add in the shredded coconut, toss to combine.
STEP 6
Return to the oven and bake for another 12-15 minutes, checking the edges aren’t burning.
STEP 7
Remove and allow to cool and harden before storing in an airtight container.
Recipe by: @moniquecormacknutrition
