This gently spiced granola makes a delicious breakfast just with milk, or sprinkled over yoghurt and fresh fruit, but also adds a pleasing textural contrast with creamy and custardy desserts, like panna cotta or Bavarian cream. The cocoa nibs add a complex, bitter crunch, which creates the perfect foil to the sweetness of the brown sugar and honey. This large jar should be enough for three weeks’ worth of morning cereal for one.
Makes 900g (1 large jar)
Ingredients for cocoa nib granola
Method for cocoa nib granola
- Preheat the oven to 160°C (140°C fan) and line a large baking tray with baking parchment.
- Put the runny honey, light muscovado sugar, sunflower oil, mixed spice, and fine sea salt in a small saucepan over a low-medium heat and stir until the sugar has dissolved. Take the pan off the heat and set aside to cool slightly.
- Put the porridge oats, chopped hazelnuts, chopped pecans, pumpkin/sunflower seeds, white sesame seeds, and cocoa nibs in a large bowl and stir to combine.
- Pour over the warm honey and mix thoroughly.
- In a separate bowl, whisk a large egg white until frothy, then add it to the granola mix and toss thoroughly.
- Tip out on to the baking tray, spread the mixture out, and bake for 1 hour, or until golden, stirring twice during cooking (after 20 minutes, then after 40), but no more as it will break up the clusters too much.
- Leave the granola to cool on the baking tray. Stir through the sultanas or raisins, then decant into an airtight box/jar.