Posted January 9, 2014
Hazelnut Cocao Nib Granola – Recipe from YOGAJOURNAL
3 cups rolled oats
1/2 cup raw sesame seeds
1/2 cup raw walnuts, coarsely chopped
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon pure vanilla extract
1/2 cup maple syrup
1/2 cup coconut oil, melted
3/4 cup unsweetened coconut flakes
1/2 cup raw hazelnuts, coarsely chopped
1/4 cup cocao nibs
1 Preheat the oven to 325 F. Line a large rimmed baking sheet with parchment paper or a silicone mat.
2 In a large bowl, stir together the oats, sesame seeds, walnuts, salt, cinnamon, and cardamom.
3 Add the vanilla, maple syrup, and coconut oil, and stir to combine. Mix thoroughly. Turn the mixture out onto the prepared baking sheet and spread in an even layer.
4 Bake for 15 minutes. Stir in the coconut flakes and hazelnuts, and return to the oven; bake until the granola is fragrant and golden brown, 18 to 20 minutes, stirring once halfway through to ensure that it bakes evenly. Let cool completely. Stir in the cacao nibs. Store in an airtight container at room temperature for 3 to 4 weeks or in the refrigerator for up to 6 weeks.