1 cup toasted hazelnuts, roughly chopped
½ cup coconut flakes
3 cups rolled oats
3 Tbsp NOMU Cocoa Powder
½ cup honey
¼ cup coconut oil, melted
2 pumps NOMU Vanilla Paste (optional)
¼ teaspoon NOMU Cyprus Sea Salt
½ cup dried banana chips (optional)
Preheat the oven to 160°C.
In a large bowl, combine the hazelnuts, coconut, rolled oats and Cocoa Powder, mixing well to ensure the Cocoa Powder is evenly distributed.
Whisk together the honey, melted coconut oil and Vanilla Paste in a jug. Add to the oats mixture along with the salt and mix until everything is well combined.
Spread the granola mixture evenly on a foil-lined baking sheet and bake for 20-30 minutes, stirring every 10 minutes to make sure the edges don’t burn.
When the mixture is golden brown and crunchy, take it out of the oven and leave to cool on the tray completely, then stir in the dried banana chips.
Serve with double-thick plain yoghurt, seasonal berries and extra honey to taste.
1 cup toasted hazelnuts, roughly chopped
½ cup coconut flakes
3 cups rolled oats
3 Tbsp NOMU Cocoa Powder
½ cup honey
¼ cup coconut oil, melted
2 pumps NOMU Vanilla Paste (optional)
¼ teaspoon NOMU Cyprus Sea Salt
½ cup dried banana chips (optional)
Preheat the oven to 160°C.
In a large bowl, combine the hazelnuts, coconut, rolled oats and Cocoa Powder, mixing well to ensure the Cocoa Powder is evenly distributed.
Whisk together the honey, melted coconut oil and Vanilla Paste in a jug. Add to the oats mixture along with the salt and mix until everything is well combined.
Spread the granola mixture evenly on a foil-lined baking sheet and bake for 20-30 minutes, stirring every 10 minutes to make sure the edges don’t burn.
When the mixture is golden brown and crunchy, take it out of the oven and leave to cool on the tray completely, then stir in the dried banana chips.
Serve with double-thick plain yoghurt, seasonal berries and extra honey to taste.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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