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