I have lost count of how many batches of this Nut Butter Granola with Cacao Nibs I have made. Granola is essentially a breakfast food but this recipe is next level. The granola is crunchy, bitter, sweet, sour, rich and chocolatey with an almost smoky flavour.
I have had eaten it sprinkled over yoghurt as an afternoon snack and eaten it exactly the same way as a dessert. But then I have also had it eaten sprinkled over ice cream as a proper indulgent dessert. And I have no shame to admit that I have eaten it straight from the jar, spoon after spoon. The granola is crunchy, bitter, sweet, sour, rich and chocolatey with an almost smoky flavour.
The original recipe comes from The Bojon Gourmet and I loved the combination of flavours but decided to add even more flavours in to the mix. I decided to reduce the peanut butter and added almond butter and tahini to the recipe. With all that I thought the granola was going to be rich enough so I omitted the chocolate and added some tangy (and pretty) dried strawberries and blueberries and a handful of pumpkin seeds for added crunch and texture. The dried fruit adds a chewy texture and sour pops of flavour to the Nut Butter Granola, while the cacao nibs perfume the granola with a chocolatey bitterness.
Keep a watch while baking and make sure it does not burn. Stir the granola if you see it catching at the edges but the more you stir the less clumpier the granola will be. I personally prefer it quite clumpy so keep the stirring to the minimum. Enjoy!
- 60ml coconut oil
- 45ml maple syrup
- 45ml smooth peanut butter
- 45ml almond butter
- 15ml tahini
- 5ml water
- 5ml vanilla extract
- 225g rolled oats
- 45ml packed muscovado sugar
- 2 ½ ml sea salt
- 80g chopped raw almonds
- 30g cacao nibs
- 30g pumpkin seeds
- 50g dried berries (blue berries, strawberries, cranberries)
- Place a rack in the center of the oven and preheat to 180 degrees C
- Line a rimmed baking sheet with baking paper
- Mix together the coconut oil, maple syrup, nut butters, tahini, water, and vanilla until smooth in a large bowl
- Add the oats, brown sugar, salt, almonds, cacao nibs and pumpkin seeds and stir well to coat
- Spread the oat mixture evenly over the baking sheet
- Bake the granola until it is a dark golden and dry, about 20-30 minutes, stirring it gently if the edges brown too quickly (less stirring means clumpier granola if you prefer it like that)
- Be careful to not overbake
- You can test the granola by placing a small spoonful on the counter; if it crisps when it cools, it's ready
- Let the granola cool completely, break up any big pieces and mix in the dried berries
- Store in an airtight container at room temperature for up to 1 month
- Adapted from The Bojon Gourmet
In addition to the Nut Butter Granola, here are a few more of my favourite breakfast recipes: