CHOCOLATE CHERRY GRANOLA

Traditional granola often contains so much sugar

that it makes me feel groggy. Granola should be nourishing, so I’ve created

the best of both worlds: if you want sweet, you’ve got it in the coconut oil and

dried fruit; if you want filling, the nut butter adds protein and great flavour. Use any type of nuts, seeds and dried fruit

you like.

Serves eight

INGREDIENTS

340g old-fashioned rolled oats

100g sliced almonds 35g unsweetened cacao

powder

1 tsp ground cinnamon

1 tsp salt

115g coconut oil or unsalted butter, melted

170g honey

60g nut butter (peanut, cashew, almond or sunflower) 1 tsp pure vanilla extract

80g dried cherries 50g shredded coconut, unsweetened or sweetened

METHOD

Preheat the oven to 180C/160C fan/Gas 5. Line a baking tray with

parchment paper.

In a large bowl, stir together the oats, almonds, cacao powder, cinnamon

and salt. In another bowl, whisk together the oil, honey, nut butter and vanilla until fully combined. Pour over

the oat mixture and mix well, until every oat and nut is coated. Pour the

granola onto the lined sheet pan and spread into

an even layer. Bake until lightly golden (22 to 24 minutes), stirring

halfway through and pressing the granola down

onto the pan. Remove from the oven and let the granola cool completely.

Add the cherries and shredded coconut, tossing and breaking up into

clumps. Store the granola in an airtight container at room temperature for one to two

weeks, or in a sealed freezer bag in the freezer

for up to three months.

COOK’S TIP

The granola will crisp up as it cools, so don’t feel

discouraged when you pull it out of the oven and the texture isn’t quite like

granola yet; it will get there. Serve over yogurt,

add on top of your favourite smoothie bowl, eat it like cereal with milk,

nibble as a midday snack, or sprinkle on top

of ice cream.