I first came across this recipe on a blog I love by Minimalist Baker and decided to make it since the family I au pair for make a lot of their own cereals, mueslis and protein balls from scratch!
I have experiemented with the recipe, chopping and changing bits up and this is honestly the best I have come up with yet.
At the moment I am making a massive tupperware of this almost weekly because the family here (and myself) just love it so much.
And what’s not to love?!
Chocolatey but not overly sweat.
Packed full with healthy fats, from the nuts, seeds and coconut oil as well as providing a good natural source of protein.
I opted to add in chocolate protein powder to bump the protein content higher as this compliments my exercise regime as well. You can use cocoa powder of choice, or even have it plane just add in some cinnamon or nutmeg for a warm spiced flavour; perfect for autumnal months.
Store it up in an air tight container and see if your family leave it longer than a week!
As mentioned in my previous recipe for Zucchini Slice (it’s a must for anyone in need of healthy snacks and lunch box inspo) they have a Thermomix which is basically just a super awesome food processor which does a million things at once and, as you can tell, is my new excitable toy to create with in the kitchen.
You can 100% make this recipe without the Thermomix. Just make sure the nuts are ground up (not too finely as you want a crunchy texture) in a food processor, and then mix up the rest using a large mixing bowl. When it comes to adding the coconut oil and maple syrup simply melt them down on the hob in the conventional way. You do not want it to be boiling so a low heat on the hob is all you need.
2 Handfuls each of Hazel Nuts
2 Tablespoons of Chia Seeds,
2 Tablespoons Sunflower Seeds
1 tablespoon Flaxseed
Cocoa Powder 1 Tablespoon
Chocolate Protein Powder 2 scoops
Maple Syrup 70g
Coconut Oil 120g
- Pre-heat the oven to 180C and line a large baking tray with grease proof paper. Set aside.
- Place all the nuts into the Thermomix and chop for 15 seconds, speed 4-5.
Alternatively place in food processor of choice and roughly chop. You don’t wan them to be finely ground as it gives the granola texture.
- Pour into a large mixing bowl and add in the seeds, cocoa powder, protein powder (if using) and oats. Mix well with large wooden spoon.
- Thermomix: Weight out coconut oil and maple syrup into the mixer, and melt them down; speed 1/2 for 2 minutes seconds @ 90C.
Alternatively, place coconut oil and maple syrup into a pan and melt over a low heat on the oven. It needn’t boil so remove it as soon as it’s all melted.
- Thermomix: Pour the nut dry mixture in with the coconut oil mix and let it stir for 3 minutes @ 80C on speed 2. You may need to stop it after one minute and give it a gentle mix with the spatula.
Alternatively, add in the dry mixture into the pan with the oil and syrup and stir gently over a low heat until all combined.
- Once mixed, pour onto the lined tray and place in the oven for 15minutes. This drys out the mixture and gives it a real crunch.
Top Tip: at this point I like to use my fingers to create little clusters by pinching the mixture together with the coconut oil.
Try: Scattering in a few cacao nibs before baking for a more chocolatey crunch, or adding a touch of sea salt for a salted chocolate taste.
- Once baked, remove from the oven and cool completely before storing in an air tight container. I love it hot out the oven straight onto my greek yoghurt and berries.
Then Don’t Miss out on these posts
- Flourless Banana Protein Pancakes
- Spelt Flour Bread Rolls
- Veggie Quiche with Seasoned Pastry
- Turmeric and Dukkah Hummus
- Chocolate Nut Crunch Granola