Cocoa nibs granola
Introduction
We’re granola lovers. We eat it for breakfast, of course, but also for lunch and sometimes for a before bed snack. Ryan has his version with its big chunks. This one is Josie tweak. No surprise from the chocolate lover, it has cocoa in it. Yeah, she’s a kid at heart. But in a typical Josie spin it’s healthy too. The chocolate comes in the form of cocoa nibs, which are dried and fermented bits of cocoa beans. They’re the most unprocessed form of chocolate with the least sugar and are an impressive source of protein, fiber, healthy fats, minerals and antioxidants. The other surprising ingredient is orange juice, which supplies sweetness, flavour and moisture. The result is an easy-eating granola that’s crunchy, salty and sweet. No wonder we eat it morning, noon and night.
Ingredients
3 cups gluten-free oats
¼ cup coconut oil
½ cup orange juice
¼ cup coconut
½ cup Xylitol
¼ cup cocoa nibs
¼ cup sliced almonds
1 Tablespoon vanilla
1 teaspoon salt
1 teaspoon cinnamon
Directions
Preheat the oven to 300 F.
In a big bowl mix all the ingredients until well mixed. The mixture should be almost as moist as cookie dough.
Spread the oat mixture on a cookie sheet lined with parchment paper. Place in the oven.
Bake for 50 minutes. Oats should be golden brown, dry and crunchy. If they’re still soft and moist, stick the sheet back in the oven for another 10 minutes and check again.
