Homemade Cranberry Cacao Nib granola is easy to make and perfect for breakfast with yogurt and fruit. Also great as holiday edible gift.
I love homemade granola and when I see any new recipe I try it right away. This Cranberry Cacao nib granola recipe is from Dairy free Delicious cookbook.
Why homemade Granola?
Homemade granola is much cheaper and much better tasting than the store bought one. It is actually fun to make at home — perfect for a rainy or snowy day project. Also making it at home means I can control what is in it and you can customize any granola recipe with your favorite dry fruit and nuts.
How to make Cranberry Granola with Cacao nibs?
It is very easy to make homemade muesli or granola. All you need is:
- Rolled oats – forms 70% of the granola. Oats are heart healthy, help lower cholesterol etc. etc. Always keep some handy in the pantry.
- Sweetener of choice – in this case maple syrup. But honey, brown sugar or any other sweetener would also work.
- Fat – Oil, butter etc. Coconut Oil in this case.
- Add-ins – Sky is the limit here. Nuts, dry fruit, seeds etc etc. – go crazy and customize to your liking.
Cacao nibs are a new ingredient in my pantry. They are bits of dried, roasted and crushed cacao bean. Which means they have intense chocolate taste without the added sugar. They have a crunchy texture with a bitter chocolate flavor. They are easily available in grocery stores these days.
How to eat Granola?
My favorite way of eating granola is over some Greek yogurt along with some berries and/ or banana. I love the crunch factor in my yogurt. Here’s another granola recipe that you might like – Almond Butter Granola.
Cranberry Cacao Nib Granola
- 4½ cups oats Rolled
- ½ cup Pumpkin Seeds
- 1/3 cup Sesame seeds
- 2/3 cup Pecans , coarsely chopped
- 2/3 cup Cranberries
- 2/3 cup Cacao Nibs
- Pinch sea salt of
- 1 tsp cinnamon Ground
- 1/3 cup maple syrup
- 2 tsps coconut oil
- 1/3 cup orange juice (or Apple juice)
- Preheat the oven to 300°F. Lightly grease a baking sheet with cooking spray.
- In a small saucepan, combine maple syrup, coconut oil and orange juice over medium heat, stirring occasionally with a spoon until the mixture is well combined.
- In a large bowl, combine oats, pecans, seeds, cinnamon and salt. Pour in the syrup mixture and mix until evenly coated.
- Spread this mixture onto the prepared baking sheet. Pinch some of the oats to form small granola clusters.
- Bake in the oven for 45 minutes, or until golden brown, rotating the baking pan once in the middle. Remove from the oven and let cool on the baking sheet.
- Once it is completely cool, stir in the dried cranberry and cacao nibs. Store in an airtight container.