Chocolate Hazelnut Yogurt and Granola

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat Oven: Preheat your oven to 175°C and line a baking sheet with parchment paper.

Step 2

Mix Dry Ingredients: In a large bowl, combine the rolled oats, puffed quinoa, puffed brown rice, chopped almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, chia seeds, cinnamon (if using), and salt.

Step 3

Combine Wet Ingredients: In a small saucepan over low heat, combine the honey (or maple syrup) and coconut oil until melted and well combined. Stir in the vanilla extract.

Step 4

Combine Everything: Pour the wet mixture over the dry ingredients and mix well until everything is evenly coated.

Step 5

Spread on Baking Sheet: Spread the granola mixture evenly on the prepared baking sheet.

Step 6

Bake: Bake in the preheated oven for 20-25 minutes, stirring halfway through, until golden brown. Keep an eye on it to prevent burning.

Step 7

Cool and Add Extras: Once baked, remove from the oven and let it cool completely on the baking sheet. Stir in any dried fruits or chocolate chips after cooling.

Step 8

Add Flavoring Ingredients to yogurt: Depending on the variety, mix in sweeteners, spices, fruit, or other flavorings. Stir well until all ingredients are fully combined.

Step 9

Store: Transfer the granola to an airtight container. It can be stored at room temperature for up to two weeks.

Step 10

Store the yogurt dip in an airtight container in the fridge for up to 5 days.