I didn’t grow up with granola.

I grew up with steaming bowls of porridge, boiled eggs and soldiers, toast and tea and the occasional warm crumpet smothered in butter and honey and glasses of cold, cold milk.

I think I was married with kids when I first heard about granola… aside from the Neil Diamond song Crunchy Granola Suite… which was well before my time and I didn’t have a clue what he was going on about.

But know that I’ve been to the granola mountain top and seen the light, I’m a convert.  

Cacao and Almond Granola

4 cups traditional oats

1 cup whole natural almonds

1 cup unsweetened shredded coconut

1 ½ teaspoons ground cinnamon

2 tablespoons cacao powder

½ teaspoon fine sea salt

¼ cup maple syrup

2 tablespoons golden caster sugar

⅓ cup coconut oil

2 teaspoons vanilla extract

Preheat the oven to 180°C.  Line a large baking tray with baking paper.  Set aside.

Combine the oats, almonds, coconut, cinnamon, cacao powder and salt in a bowl.  Set aside.

Put the maple syrup, sugar and coconut oil into a small saucepan and heat over low heat until the coconut oil has melted and the sugar has dissolved.  Pour over the dry ingredients and mix well. 

Spoon the mixture on to the prepared tray and bake for about 20 minutes, stirring every now and then to ensure even toasting.  Remove from the oven when the granola is evenly golden.  Allow to cool on the tray before breaking it up and storing in an airtight container.