Prep: 15 mins | Cook: 45 mins | Total: 60 mins | Quantity: 20 portions (approx.)
Ingredients
1/2 cup (80g) unpeeled hazelnuts
1/4 cup (50g) coconut oil
1/3 cup (90g) Pip and Nut Chocolate Orange Almond Butter
1/4 cup (70g) agave or maple syrup
2 + 1/2 cups (250g) rolled oats
2 tblsp raw cacoa powder
2 tblsp flax seeds
1 cup (35g) quinoa puffs (we love these from Hodmedods)
1 orange – grated zest only
1/2 cup (100g) dairy free chocolate chips or chopped chocolate
Instructions
Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a large tray with a silicon mat or a piece of baking parchment
On a smaller tray put the hazelnuts and toast in the oven for 15 minutes
While they're cooking gently melt the coconut oil in a saucepan then whisk in the choc orange almond butter and syrup (agave or maple)
In a large bowl put the oats, cacao powder, flax seeds, quinoa puffs and orange zest and give it all a good stir
Once the hazelnuts are out of the oven allow to cool for 5-10 minutes before rubbing together between your hands to remove the skin - I don't tend to be overly fussy when doing this!! Roughly chop and add to the oat mixture
Stir the oil/nut butter mixture into the oats, making sure everything is well mixed together, pour onto your prepared large tray and bake for 15 minutes
Take out of the oven and carefully give a quick stir - bringing the mix around the edge into the centre and pushing the centre out to the edges. Put back in the oven for another 10 minutes
Leave to cool completely before stirring in the chocolate chips and storing in an airtight container for up to 3 weeks (can also be stored in the fridge)
Recipe by The Cook & Him at https://thecookandhim.com/recipes/chocolate-orange-granola/