This is almost a biscuit, gluten free, refined sugar free and full of the good stuff. I have served it here with Banana Milk but it’s equally as delicious, with plain plant and nut milks, vanilla milks, choc or even strawberry milks. It’s also very good with yogurts and fruit. Pretty much with anything you would serve a normal granola with.
- Serves:Approx 1.5 Ltr Jar
½ cup coconut oil
¼ cup crunchy hazelnut butter
¼ cup cacao powder
1/2 tsp salt
1 tbsp. vanilla bean paste or extract
1 tbsp. ground cinnamon
2 tbsp. milled flaxseed, I used golden but either will do.
2 tbsp. chia seeds
100g hazelnuts roughly chopped
3 cups rolled jumbo oats
Banana milk (optional)
750ml almond or other plant milk
2 bananas frozen bananas good too
1 date/1 tsp maple/sweetener of choice
1 tsp vanilla bean paste or extract
Blitz all the Banana Milk ingredients in a high powered blender till silky smooth, store in the fridge to chill until ready to serve.
Pre heat the oven to 160°C.
Line a large baking tray about 38×30 from outer edge, just as long as it’s not very small.
In a small saucepan, add the coconut oil, hazelnut butter, cacao powder, salt and cinnamon. Heat very gentle until combined, remove from the heat.
In a large bowl, combine the flaxseed, chia seed, hazelnuts and oats.
Pour the wet mix into the dry and stir to combine, until all the oats are coated.
Empty onto the prepared tray and spread out evenly, pushing down gently to compact it slightly.
Place in the oven for about 20-30 minutes. Check every now and then and turn the tray round if needs be.
It should have gotten slightly darker on top and the hazelnuts that are poking through will be golden.
When you remove it from the oven it will seem a little soft when pushed, do not worry as it hardens up once cooled.
Leave it to cool in the tray, and the break it up into bite sized pieces and some crumble bits. Store in an air tight jar or container for a couple of months.
Serve with any suggestions from above or Banana milk.