Botanica Restaurant's Cacao Coconut Granola Recipe and Kickstarter

Makes 4 cups

This granola is the best mistake we’ve ever made — mistake because it’s so good we can’t help but devour it at a semi-appalling speed whenever it’s around. It’s like the Cocoa Puffs of your childhood, all grown up, without any of the bad stuff (sugar, corn syrup, preservatives). In fact, we replaced all that with coconut oil, seeds and loads of energy-rich cacao…so in our eyes it’s actually good for you! Serve it for breakfast with cashew-date milk, regular milk or honey-sweetened yogurt; sprinkle it on ice cream; stir it into a banana smoothie; or just snack on it straight. This is one of our two Botanica granola staples; give the other one a try, too!

  • 2 CUPS ROLLED OATS (NOT QUICK-COOKING)
  • ¼ CUP SUNFLOWER SEEDS
  • ¼ CUP WHITE SESAME SEEDS
  • ¼ CUP CACAO NIBS
  • ½ TEASPOON SALT
  • ¼ CUP COCONUT OIL
  • ½ CUP HONEY
  • ⅓ CUP CACAO POWDER
  • 1 TEASPOON VANILLA
  • ¼ CUP UNSWEETENED COCONUT FLAKES

INSTRUCTIONS

Preheat oven to 335° and line a baking sheet with parchment. In a large bowl, mix oats, seeds and nibs. Heat a small saucepan to low and melt the coconut oil, honey and vanilla until incorporated. Turn heat down as far as it goes and whisk in the cocoa powder and salt until the mixture is smooth and glossy. Quickly pour the wet ingredients over the dry and mix well until every last bit is covered in chocolate. Give it a taste. Stir in a bit more melted honey if you’re looking for something sweeter.

Pour the granola onto your baking sheet and pat into a solid single layer (this will give you maximum clumpage). Bake for 15 minutes, stir and pat down again, and bake for 15 minutes more. Turn off the heat, open the oven door and let the granola firm up and dry out for about 5 minutes. Remove from the oven and let it cool completely before serving or sealing. Meanwhile, heat a nonstick pan to low and gently toast the coconut until golden. Stir it through the granola when it’s cool.

Store it in a glass jar and it’ll stay crunchy for weeks. Plastic freezer bags work, too — it just won’t last as long.

Note: Your oven might run hotter than ours, in which case your batch might bake more quickly and burn more easily. If this is the case, bake at 325°F and check your granola for the second time after 10 minutes rather than 15.

You can find more delicious recipes on their website http://botanicamag.com/
Botanica Restaurant, Market and Magazine  is also currently fundraising on Kickstarter https://www.kickstarter.com/projects/290997049/botanica-restaurant-...

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