This recipe is inspired by Healthyself‘s Cacao No-Grainola, but I have added oats because I like the way they fill me up, and they make the recipe stretch a lot further. The cacao makes it seem incredibly decadent, but it’s actually full of nutrition.  I like mine topped with almond milk and fresh berries. A little goes a long way…

4 tablespoons coconut oil

4 tablespoons rice syrup/honey/maple syrup

1 teaspoon vanilla paste

1/2 cup cacao powder

1 cup mixed nuts (Brazil, Hazelnuts, Walnuts, Pecans etc)

1 cup cashews

1 cup sunflower seeds

1/2 cup pumpkin seeds

1 cup coconut chips/flakes

1.5 cups wholegrain rolled oats. Make sure you use the large wholegrain ones and not the instant/quick cook porridge oats.

 

Preheat the oven to 170. Melt the coconut oil and rice syrup in the bottom of a large roasting dish. When liquid, mix through the cacao powder and vanilla paste.

Roughly chop the nuts, then add them to the dish with all the other ingredients. Using a big spoon or spatula, turn the mixture thoroughly so it it all coated in the cacao mix.

Bake for about half an hour, turning the mixture 3-4 times during cooking.