Salted chocolate brazil nut granola
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- Salted chocolate brazil nut granola
Packed with flavour and nutrient-rich ingredients, start your day with this plant based breakfast boost, created by Gaz Oakley especially for H&B. The mix of sea salt and cacao powder mixed with maple syrup and oats makes for a delicious plant based granola recipe that can be made ahead and stored ready for your morning.
Ingredients
For the granola:
- 3 cups/240g rolled oats
- 1 cup/100g brazil nuts, roughly chopped
- 1/2 cup/35g pumpkin seeds
- 1 & 1/2 cups/100g coconut flakes
- 2 tsp mixed spice
- 4 tbsp cacao powder
- 1/4 tsp sea salt
- 1/4 cup/60g maple syrup
- 3 tbsp coconut oil
- 1 cup/100g dried fruit or berries of your choice, Gaz used dried mango and goji berries
For the poached pears (optional):
- 4 pears, peeled & halved
- 1 litre water
- 1 tbsp vanilla bean paste
- 200g coconut sugar
- 1 star anise
- 1 cinnamon stick
Serve with:
- Plant based yoghurt
- Maple syrup
Method
1
Pre heat your oven to 180 degrees Celsius & line a baking tray with grease proof paper.
2
Add all the granola ingredients to a mixing bowl except the dried fruit & mix well. Transfer the mixture to the lined baking tray then place into the oven.
3
Bake the granola for 8 minutes, giving it all a good mix half way through cooking.
4
Once the granola is crisp and golden remove it from the oven & stir through the dried fruit.
5
The granola will keep well in a sealed container for up to 3 weeks.
6
For the poached pears, add the water, sugar, vanilla, star anise & cinnamon to a large saucepan and mix well. Place the pan over a medium heat & bring to a simmer. Add the pears & poach for 15 minutes.
7
Serve your granola with plant based yoghurt, a little maple & the poached pears.
Chef, Author and YouTuber
Gaz Oakley is passionate about vegan cooking. He became a chef in Cardiff, UK, at the age of 15. In October 2015, inspired to follow a healthier lifestyle, he decided to change his diet and go vegan overnight.
At the insistence of his friends, he started posting pictures of his meals on Instagram, and before he knew it he'd grown a global following of over 400,000 Instagram followers, 900,000 YouTube subscribers, and published three cookbooks.
His vegan food celebrates the classics we all love, with all the flavour and colour, and none of the compromise. Using the techniques he had learned working as a professional chef, he started devising beautiful, innovative vegan dishes.
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