Breakfast is hands down my favorite meal of the day. Each morning, I try to tune in and listen to what my body is asking for. Sometimes it’s something a little more savory like fresh sourdough bread from the bakery with avocado and eggs, but more often than not its something a little sweeter, like a mixed fruit bowl, a smoothie, overnight oats, chia seed pudding, etc.

Lately, I’ve been experimenting with making my own granola. The amount of shelf stabilizers, emulsifiers, and extra sugar added to almost every bag of granola at the grocery store is infuriating. In general, I avoid buying almost anything processed. Instead, I try to make everything I need at home, using ingredients I love. This way, I am able to personalize each batch of granola I make based on what I want that week. It’s super easy and tastes way better than anything you can buy at the store!

Below is the recipe for my newest obsession – cacao olive oil granola. Cacao powder is packed with flavonoids and has been shown to help lower blood pressure, improve blood flow to the brain and heart, and aid in preventing blood clots. Plus, it just tastes chocolatey and delicious. Extra virgin olive oil (EVOO) is packed with polyphenols and antioxidants and has tons of health benefits. I try to give some alternative options below, so feel free to customize this recipe based on your own preferences. For example, you can substitute walnuts for almonds, etc. Enjoy the granola however you like – on its own, on top of a smoothie, or mixed it with a nut butter, yogurt, and and fresh fruit as pictured below. I hope you love this recipe as much as I do!

Ingredients

• 1 1/2 cup gluten-free or regular rolled oats

• 1 cup nuts of choice - I used walnuts and cashews, but use whatever you’d like (pistachios, hazelnuts, almonds, etc)

• 1/4 cup hemp seeds

• 1/2 cup sunflower seeds or pumpkin seeds

• 1/4 cup flaxseed meal

• 2/3 cup cacoa powder

• 1/4 cup cacoa nibs - optional, just gives it a bit more of a chocolate punch

• 1 tsp cinnamon

• 1 tsp salt

• 1/3 cup extra virgin olive oil (EVOO) - you can also use melted coconut oil here

• 1/4 honey or maple syrup

• 3/4 cup shredded coconut

  • You’ll add this at the end, once the granola has finished cooling

Instructions

1. Preheat your oven to 350F and line a baking sheet with parchment paper or a silicone baking mat. If you don’t have either, I’d spray your pan with some olive oil or coconut oil, but note the granola might still stick to it

2. In a large bowl, mix your oats, nuts, coconut, and seeds together

3. Add in the cacoa powder, cacoa nibs (if using), olive oil or melted coconut oil, vanilla, and finally the honey or maple syrup

4. Mix until everything is evenly coated and then spread it out on on a baking sheet, making sure the mixture is flat

5. Bake in the oven for 15 minutes and then allow to cool at room temp for 30-45 minutes. It should form into clusters that you can either leave as is or break apart

6. Add in your coconut flakes

7. If not using immediately, you can store it in an airtight container for several weeks. I hope you enjoy!