Blueberry Chocolate Coconut with Sea Salt Granola
Dry Ingredients:
- 380 Quaker whole rolled oats
- 20g pistachio
- 20g almonds
- 20g pumpkin seeds
- 20g walnuts
- 20g shredded coconut flakes
- 20g dried blueberries
- 65g dark chocolate chips
- 2 tablespoon chia seeds
- 2 tablespoon cocoa powder
- 1 teaspoon vanilla essence
- 1 teaspoon sea salt
Wet ingredients:
- 170g coconut oil
- 170g maple syrup (adjust accordingly to your preference of sweetness)
- 2 egg whites, whisk until frothy
1. Pre-heat oven at 180 degrees
2. Line the baking tray with baking sheet and set aside
3. Mix all dry ingredients together (except blueberries, dark chocolate chips and shredded coconut flakes) in a bowl until evenly combined
4. In a separate bowl, mix all wet ingredients until combined
5. Pour the wet mixture over the dry ingredients and and stir until evenly combined
6. Press granola out onto the prepared baking sheet and spread out into an even layer
7. Bake for 25 minutes at 180 degrees. At the halfway mark, add in dried blueberries, dark chocolate chips, shredded coconut flakes and give it a good stir.
8. Continue baking until granola is lightly toasted and golden.
9. Break apart any big chunky granola and let it cool to room temperature.
10. Serve granola with greek yogurt and garnish with fresh blueberries, dark chocolate chip, cranberries and shredded coconut flakes.
11. Keep any excess granola in an air tight container.
