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Brazil Nut, Cacao and Orange Granola
This homemade baked granola combines hearty oats with chopped Brazil nuts and crunchy seeds. Fresh orange juice and zest bring a bright citrus flavor that pairs perfectly with sweet honey and rich cacao nibs. It bakes up golden and crisp on a sheet pan. Serve a generous scoop over plain whole milk yogurt for a satisfying morning meal.
Ingredients
- 350g porridge oats
- 150g whole Brazil nuts, each chopped into 2 or 3 pieces
- 150g pumpkin seeds or sunflower seeds, or a mix
- 50ml extra virgin rapeseed oil
Instructions
- 1Measure out a pinch of salt to have ready for the dry mixture.
- 2Prepare the finely grated zest and juice of one and a half oranges, four tablespoons of clear honey, and fifty grams of cacao nibs.
- 3Preheat the oven to 150 degrees Celsius, or 130 degrees Celsius for a fan oven. Line two shallow baking trays with parchment paper.
- 4Combine the oats, chopped Brazil nuts, seeds, and salt in a large mixing bowl. Pour the rapeseed oil over the dry ingredients and stir well to coat everything evenly.
- 5Whisk the orange zest, orange juice, and honey together in a small bowl. Pour this wet mixture over the oat blend and mix thoroughly. Using your hands works best to ensure everything is coated.
- 6Divide the mixture between the prepared baking trays and spread it into an even layer. Bake for 45 to 50 minutes until golden brown. Stir the granola halfway through the cooking time to prevent burning.
- 7Remove the trays from the oven and let the granola cool completely to achieve a crisp texture. Stir in the cacao nibs once cooled. Transfer the finished batch to an airtight container for storage.