You may wonder, how can granola be life changing? After all, it’s just a mix of nuts and seeds so it can’t be that special, right? Wrong. Life changing is exactly what this recipe is and no doubt you’ll agree when you taste the crunchy hazelnuts, the sweet blueberries and slightly caramelised cacao nibs all bundled up in crisp clusters of buckwheat, oats and amaranth. Your breakfast will never be the same again. As perfect as this granola is, there is a warning that comes with it and that is the fact that it is highly addictive and requires extreme self control to make the batch last more than a few days. So go ahead and blow your tastebuds away!
1 cup quick oats
1 cup puffed amaranth
½ cup activated buckwheat
½ cup hazelnuts
¼ cup sunflower seeds
4 heaped tbsp cacao powder
3 tbsp cacao nibs
3 tbsp dried blueberries
Pinch of pink himalayan salt
½ cup maple syrup*
Preheat your oven to 150°C.
Add the hazelnuts to a food processor and pulse a few times so that there is a mixture of different sized pieces.
Add the hazelnuts, along with the oats, amaranth, buckwheat, sunflower seeds, cacao powder, cacao nibs, blueberries and salt to a large bowl and mix to combine.
Stir in the maple syrup until the mixture is sticky and holds together.
Transfer to a lined baking tray and press into one large rectangle.
Bake for 25-30 minutes or until the granola is crispy.
As soon as you remove the granola from the oven, break it up into chunks.
If you manage not to eat it all immediately, store in an airtight container, such as a jar, for about a week.
* Available to purchase in-store only.