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Malted Chocolate Granola

January 30, 2020

This is a crowd pleaser!  Our three year old is constantly pulling up his step stool to grab a handful and it’s such a great way to kick start the day — it tastes more indulgent than it is!  Some of the ingredients you might not immediately have on hand but will last for a few batches so once you have gathered, it’s easy to keep the jar full for weeks to come.  

As adapted from A Modern Way To Cook by Anna Jones (a FABULOUS cookbook!):

  • 3 cups rolled oats
  • 2 cups quinoa flakes
  • 4 tbsp cocoa powder
  • 2 tbs chia seeds
  • 1 cup almonds & walnuts roughly chopped
  • ⅓ cup pumpkin seeds
  • 1/4 coconut oil
  • ¼ ml maple syrup
  • 4 tbsp barley malt syrup* 
  • 1 cup dried fruits (raisins and chopped turkish apricots)


Preheat the oven to 350 …  Line 2 baking trays with baking paper.

Combine the oats, buckwheat flakes, cocoa powder, pecans and seeds in a large bowl, and set aside.

In a saucepan, combine the coconut oil, maple syrup and malt syrup. Place over a medium heat and whisk constantly to melt it all together without burning.

Remove the syrup from the heat. Pour the syrup over the oat mixture and stir well to completely coat the oats, nuts and seeds.

Spread the mixture out on the baking trays and bake in the oven for 7-10 minutes.
Remove from the oven, toss the mixture well with a spoon/spatula and return to the oven for a further 7-10 minutes.

Remove from the oven and allow to cool completely before stirring in the dried fruits — I have also cooked the dried fruits accidentally and it still tastes great! Granola will keep for weeks in an airtight container.

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