Makes: 2½ quarts • Time: 20 minutes, plus 1 hour 15 minutes baking
After all of that work preparing for Thanksgiving, here’s a quick and simple breakfast that is sure to nourish. This superfood-granola recipe is filled with almonds, chia seeds, dark cocoa nibs, and goldenberries. It’s delicious when paired with natural, plain yogurt.
Ingredients
- 2½ cups rolled oats
- 1 cup almonds, sliced
- 1 cup coconut flakes
- ½ cup De Guste chia seeds
- ½ cup brown sugar
- ½ cup maple syrup
- ½ cup grapeseed oil
- 1½ tsp. Laurie & Pujalt pink Andean salt
- One 2 oz. package National Cacao cacao nibs & blueberries
- One 1.76 oz. package Villa Andina goldenberries
Directions
- Preheat the oven to 275°F and line a baking sheet with aluminum foil.
- In a large bowl, toss the rolled oats with the almonds, coconut flakes, chia seeds, brown sugar, maple syrup, oil, and salt. Spread the mixture onto the prepared baking sheet and bake 1 hour 15 minutes, stirring every 15 minutes.
- Allow the granola to cool 10 minutes, then toss in the cocoa nibs and and goldenberries.
