CACAO- COFFEE GRANOLA

Frequency: Almost every day

Food preferences: Dairy-free, gluten-free, refined-sugar free, vegan

Hands-on time: 10 minutes

Total time: 40 minutes

❚ 2 cups old-fashioned rolled oats or gluten-free oats

❚ 1 cup mixed chopped raw nuts (I use sliced almonds and chopped pecans)

❚ 1/2 cup black chia seeds

❚ 1/2 cup unsweetened shredded coconut

❚ 1 cup unsweetened crispy brown rice cereal

❚ 1/2 cup (120 mL) extra virgin olive oil

❚ 1/2 cup (120 mL) maple syrup

❚ 2 tbsp roughly ground coffee (regular or decaffeinated)

❚ 2 tbsp raw cacao powder ❚ 1/4 tsp sea salt

1. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.

2. Add the oats, nuts, chia seeds and coconut to a large bowl and toss together. Spread into a thin layer on the lined baking sheet. Roast in the oven for 8 to 10 minutes, turning the pan once.

3. Add the oil, maple syrup, ground coffee, cacao powder and salt to a medium pot over medium heat. Stir while you bring it to a simmer. Simmer until everything blends together, about 3 minutes. Remove from the heat and strain through a fine-mesh colander or cheesecloth to remove the coffee grounds. 4. Remove the granola mix from the oven and, using the parchment paper, carefully slide the warmed granola back into a large bowl, returning the parchment back to the baking sheet. Pour the warm liquid over the granola and stir until every bit is touched by the liquid.

5. Spread the granola into a thin layer on the lined baking sheet. Roast in the oven for 12 minutes, turning the pan once. Remove from the oven and let it sit on the range for 10 minutes. Break into bite-sized pieces (or your preferred size) and let cool completely. Store in an airtight container at room temperature for up to 1 week. Makes: About 3 1/2 cups