Poppy Seed Chocolate Granola |
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
- 2 cups (150 g) of rolled multigrain
- 1 cup (60 g) sliced cashews
- 2 tbsp (20 g) poppy seeds
- 2 tbsp (20 g) chocolate powder
- ¼ cup (100 g) maple syrup
- 2 tbs ( 30 g) coconut butter
- Preheat the oven to 180 °C and line a baking sheet with parchment paper.
- In a large bowl, toss the rolled multigrain with the cashews, poppy seeds and chocolate powder.
- In a small saucepan, melt the coconut butter in the maple syrup, then add try ingredients and stir until coated.
- Spread the granola on the prepared baking sheet.
- Bake the granola in the center of the oven for about 20 minutes. Let the granola cool completely in the oven, stirring occasionally, before serving.
- The granola can be stored in an airtight container at room temperature for up to 2 weeks.
Recipe by Annelina Waller at https://annelinawaller.com/poppy-seed-chocolate-granola/
3.5.3208