Cocoa Nib & Pistachio Chunky Granola

This is my delicious and nutritious granola recipe. It’s chunky, crisp, packed full of flavour and lightly sweetened. I’ve used cocoa nibs, pistachios and flaked almonds in mine, but you can use whatever you fancy. The dates stay nice and chewy while the oats and nuts get lovely and toasted. This granola isn’t a very sweet recipe as that’s how I like it. I don’t want to be eating a tonne of sugar at breakfast, so I use a mixture of honey, butter and egg white to get it nice and crisp. It’s packed down as one even layer to bake which is then broken up once cooled to ensure it stays nice and chunky!

Ingredients:
300g oats
45g chia seeds
25g milled flaxseed
40g cocoa nibs
80g pitted soft dates, roughly chopped
50g shelled pistachios
50g flaked almonds
1 tsp salt
1 tsp mixed spice
2 tsp ground cinnamon
90g unsalted butter
100g runny honey
1 egg white

Method
Pre-heat your oven to 170°C.

Place all of the ingredients into a large mixing bowl apart from the butter, honey and egg white. Mix the ingredients together. In a saucepan, place the butter and honey and warm on the stove until melted but not hot. Pour this into the dry ingredients and mix to coat. Add in the egg white and thoroughly mix to ensure everything is evenly coated. Pack the granola into a large shallow baking tray in one even layer, pressing down with a spoon.

Bake for 10 minutes, turn the tray to ensure even colouring, and bake for another 10 minutes or until the granola is a deep golden brown. Watch the granola carefully in the last 10 minutes because it can catch easily. Remove from the oven and leave to cool before breaking into chunks and storing in an airtight container.