Ingredients

The following ingredients have 1 Servings
  • 2 cups (180g) rolled oats
  • 1/2 cup (70g) sunflower seeds
  • 1/4 cup (20g) shredded coconut flakes, unsweetened
  • 2 Tablespoons (15g) cocoa powder, unsweetened
  • 3 Tablespoons (45 ml) coconut oil, melted
  • 1/4 cup (60 ml) apple juice, unsweetened
  • 1/2 teaspoon vanilla extract
  • 1 pinch sea salt
  • 2 cups (1.5 oz/42g) dried raspberries*
  • 1-2 Tablespoons diced dates (optional)

Instruction

  • Preheat the oven to 300°F (150°C) and prepare 2 small baking sheets with parchment paper.
  • In a medium bowl, mix oats, sunflower seeds and shredded coconut flakes. Divide in 2 equal parts. Add cocoa to one half, mixing until well combined.
  • Melt coconut oil in a small saucepan. Add apple juice, vanilla extract, sea salt, and stir well.
  • Divide the syrup over each granola (the plain and the cocoa one), stirring until moist.
  • Transfer each granola onto the prepared baking sheets, and bake for about 20-25 minutes, stirring twice while baking. The granola is ready when dry and slightly golden.
  • Remove from the oven and let cool on the baking sheets for about 1 hour before mixing both the plain and cocoa granola together. Add dried raspberries and diced dates if using. Transfer to a mason jar or container to store.