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
  1. Preheat the oven to 180 °C and line a baking sheet with parchment paper.
  2. In a large bowl, toss the rolled multigrain with the cashews, poppy seeds and chocolate powder.
  3. In a small saucepan, melt the coconut butter in the maple syrup, then add try ingredients and stir until coated.
  4. Spread the granola on the prepared baking sheet.
  5. 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.
  6. 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/