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Brazil Nut, Cacao and Orange Granola
Three hundred fifty grams of porridge oats mix with 150g of Brazil nuts broken into two or three pieces each and 150g of pumpkin or sunflower seeds — all bound with rapeseed oil before spreading onto a sheet pan. Orange juice and zest cut through the fat and honey during the bake, giving the finished clusters a bright citrus edge alongside the bitter cacao nibs. After an hour in the oven and a full cool on the tray, the granola breaks into crunchy shards. Makes 14 servings; stores well in an airtight jar for up to two weeks.
Equipment
- Oven
- Baking sheet
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
- 1Preheat the oven to 150°C (130°C Fan or Gas 2) and line two shallow baking trays with baking parchment.
- 2Combine the oats, chopped Brazil nuts, seeds, and a pinch of salt in a large bowl. Pour the oil over the dry ingredients and stir well to coat everything evenly.
- 3Whisk 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 here to ensure every oat is coated.
- 4Divide 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 and ensure an even toast.
- 5Remove the trays from the oven and let the granola cool completely on the pans. It'll crisp up as it cools. Once fully cooled, stir in the cacao nibs.
Notes
- Storage: Keep the cooled granola in an airtight container at room temperature to maintain its crunch.
- Serving: Spoon a generous amount over plain whole milk yogurt, or enjoy it with your favorite milk.
- Swap: If you don't have Brazil nuts, roughly chopped almonds or pecans work just as well.
