A batch of oven-baked granola that keeps all week in a glass jar, to serve over fermented coconut with banana. Each 125 g pot is one breakfast, and at home the 500 g jar makes four bowls.
Ingredients
- 150 g rolled oats
- 80 g buckwheat groats
- 80 g chopped almonds
- 40 g pumpkin seeds
- 30 g sunflower seeds
- 2 tablespoons chia seeds
- 1 tablespoon pure cocoa powder
- 1 teaspoon cinnamon
- A pinch of salt
- 4 tablespoons agave syrup, plus a little more to serve
- 3 tablespoons melted coconut oil
- 125 g natural fermented coconut per portion
- Half a ripe banana per portion, sliced
Method
- Preheat the oven to 160 °C and line a tray with baking paper.
- In a large bowl, mix the oats, buckwheat, almonds, seeds, chia, cocoa, cinnamon and salt.
- Add the agave and coconut oil and stir until everything is well coated.
- Spread the mixture in a thin layer and press it down with the back of a spoon.
- Bake for 25–30 minutes, stirring halfway, until toasted and smelling nutty.
- Leave to cool on the tray without touching it: as it cools it hardens into clusters. Keep it in a sealed glass jar for up to two weeks.
- To serve, spread the fermented coconut in a bowl, place the banana to one side, scatter the granola over the top and finish with a drizzle of agave.
Time: 40 minutes · Serves 10
You might also like our coconut bowl with banana and cocoa granola. Find COCO by Angela at your nearest shop.