ingredients (8 inch square pan, greased & lined)

IMG_9568160g whole grain rolled oats (see picture below)
20g almond flour
60g unsweetened desiccated coconut
150g chopped nuts/seeds/dried fruits of your choice (i used 60g almonds, 60g macadamia and 50g sunflower seeds. seeds do not need to be further chopped)
130g chocolate chunk (see picture below. substitute with chocolate chips)
1/4 tsp sea salt
1/4 tsp ground cinnamon
1 tsp espresso powder (optional, i added as i like a tint of coffee aroma)

125g coconut oil (see picture below. substitute with any nut butter as desired)
85g coconut nectar (see picture below. substitute with honey or maple syrup)
IMG_9561 食材

全麦燕麦片 160克(见上图)
杏仁粉 20克
无糖干椰丝 60克
心意的坚果/干果/种籽 150克、切颗粒(我用了 60克杏仁、60克夏威夷果仁和 50克葵花籽。如加入种籽,无需剁碎)
巧克力块儿 130克(见上图、也可用巧克力豆)
海盐 1/4小匙
肉桂粉 1/4小匙
浓缩咖啡粉 1小匙(可免。我喜欢能量棒有点儿咖啡香,所以加入)

椰子油 125克(见上图。可以任何坚果类素油替代)
椰子花蜜 85克(见上图。可以蜂蜜或枫糖浆替代)


IMG_9574 – line pan with parchment paper, and ensure the flaps are at least one inch higher than the pan

  • mix all dry ingredients together

  • whisk oil and nectar together

  • pour wet ingredients into dry ingredients and mix well

  • scoop everything into baking pan, and spread ingredients to all corners of pan. press ingredients tightly into pan, ensuring it is flat and even. at this point, you may like to make it a point to have your chocolate facing upwards so it looks prettier 😉

  • bake in preheated oven of 175 degrees C for 25-30 mins till the top browns lightly. i baked for 27 mins
    送入预热至 175摄氏度烤箱烤 25-30分钟,或直到顶部稍微上色。我烤了 27分钟

  • allow baked granola to sit in pan for 5 mins, then with the support of the flaps, remove (with lots of care!) onto wire rack to cool completely
    烤好的燕麦片在烤盘冷却 5分钟后,运用烤纸助理将其从烤盘取出(小心哦!),摆放到冷却架子完全冷却

  • once cooled, chill in fridge. chilled granola aids in slicing. to make clean cuts, use a sharp serrated knife, and saw through gently

  • wrap each individually and chill in airtight container for about a week




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