Naked Paleo Spiced Cacao Granola

We were pretty bummed when we had to make the decision to stop producing our granola and I know a lot of you guys were too.

Small business is a balancing act. We’re always trying to get the highest quality product to our customers at a price that consumers are prepared to pay and unfortunately, with rising ingredient and production costs we just couldn’t keep everything in balance for our granola range. Bummer!

But fear not Granola Fans… all is not lost because today we've decided to no longer deprive you of the ‘World’s Best Granola EVER!’ (self-titled but deserved in our humble opinion) and give you the creative kitchen freedom to make it yourself. What you pay yourself as a production cost is up to you.

As we say, we’ve got ‘Nothing to Hide’ so why not just give you the recipe!

Eaten as your regular brekkie, sprinkled on top of smoothie bowls, pancakes or simply just straight from the bowl, this is a staple in our house. If you can make a batch last you a whole week, you're doing better than us.

We hope you enjoy our spiced cacao granola!

Jen xx

Naked Paleo Spiced Cacao Granola

Makes approx. 10 serves

GF, DF, paleo, vegan option, RSF

Prep time + tidy up: 10 mins

Cook time: 20 mins

Ingredients:

85g almonds, roughly chopped

85g coconut flakes

75g sunflower seeds

60g pepitas/pumpkin seeds

40g pecans or walnuts, roughly chopped

35g chia seeds

60g honey (or rice malt syrup for vegan)

30g coconut oil

15g cacao powder

1.5 tsp cinnamon

1 tsp nutmeg

1/4 tsp salt

Method:

Preheat oven to 160 degrees and line a baking tray with baking paper.

Place all nuts and seeds in a large bowl and mix together.

Heat the coconut oil and honey together in a pot or the microwave, until runny. Pour them over the nut and seed mixture and combine well.

Sprinkle the cacao, spices and salt into the bowl and mix until everything is evenly coated.

Spread the mixture onto the baking tray and place in the oven on the middle shelf. Bake for 10 mins then, using a spoon, move granola around ensuring anything in the middle of the tray moves to the outside and bake for a further 10 mins, checking at halfway that nothing is browning too quickly.

Remove from the oven and allow to cool. The mixture will become more crunchy as it cools.

Keep in an airtight container for up to 2 weeks... if it isn't eaten before then!

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