Granola is such a staple breakfast food and is perfect alongside dairy free yoghurt, sprinkled on chia puddings and smoothie bowls, whizzed in a smoothie or my favourite – soaked overnight in unsweetened almond milk and finished off in the morning with nut butter and frozen berries. Shop bought granola’s are great for convenience but are often laden with refined sugar and nasty additives. Plus I actually like there to be nuts in my granola, unlike the 2% listed in the ingredients on some packets! I always feel like homemade granola sounds so fancy but in reality it’s one of the quickest and simplest things to make. All you need to do is mix all of the ingredients, place it in the oven and in under an hour you’ve got something absolutely delicious and nutritious. Sure you could spend that hour making a trip to the supermarket but why when it’s so much healthier and cost-effective to make your own?
Ever since I made my first batch, I’ve been experimenting with different flavours but this one is the best by far. The cacao nibs add a chocolate element which is wonderfully nostalgic – reminding me of childhood breakfasts of coco pops or chocolate shreddies! I’ve added sweet maple and cinnamon roasted chickpeas for an extra protein boost plus, they taste too good to miss out! This makes one small batch but the recipe can easily be doubled if necessary. I like to use a mix of rolled and porridge oats for added texture but if you don’t have both, then rolled alone would be just as tasty!
For the chickpeas
- 1/2 x 400g can chickpeas
- 1/2 tbsp maple syrup
- 1/2 tsp cinnamon
For the granola
- 3/4 cup gluten-free rolled oats
- 1/4 cup quick cook porridge oats
- 1/4 cup walnuts, chopped
- 1/4 cup almonds, chopped
- 1/4 cup desiccated coconut
- 1/4 cup cacao nibs (or favourite chocolate of choice, chopped)
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- Line two oven trays with baking paper and pre-heat the oven to gas mark 5.
- Rinse and drain the chickpeas before placing them on a tea towel – you then want to place another tea towel on top and press gently on the chickpeas so that the excess liquid is absorbed. Apply pressure in a rolling motion – this will help to loosen the skins. Remove all of the skins.
- Coat the chickpeas in the coconut oil and cinnamon before transferring to a lined baking tray. Bake for 30-40 minutes until crunchy.
- While the chickpeas bake, prepare the granola – combine all ingredients other than the cacao nibs in a large mixing bowl, ensuring that everything is well coated.
- When ready, transfer to the other baking tray and lower the oven to gas mark 4 before baking for 15 minutes. After this time, take the granola out and toss everything together before returning to the oven for a further 10-15 minutes being careful that it doesn’t burn. When done, it will be golden brown and fragrant.
- Once the granola and chickpeas have cooled, combine in a large mixing bowl along with the cacao nibs and enjoy! It will keep well in an airtight container for around 6 weeks.
If you make this, don’t forget to tag me on instagram @nourishingyas x