Cacao Nib, Goji Berry & Quinoa Superfood GranolaCacao Nib, Goji Berry & Quinoa Superfood Granola

The granola obsession continues… but this time, with a superfood twist! To me, making granola is an art, comprising of taste-testing and experimenting until you reach the perfect balance of sweetness, saltiness, crunchiness and everything else! This art is something I’ve come to understand through repeated midnight granola-baking sessions (excellent procrastination when you have an essay due the next day), resulting in all of these…

This new granola is crammed full of superfoods, from cacao nibs (good source of magnesium and iron) to goji berries (high in antioxidants), on a base of fibre-rich puffed quinoa and cholesterol-lowering jumbo oats! All these components make it a seriously satisfying way to start your day and provide you with all the fuel you need!

Cacao Nib, Goji Berry & Quinoa Superfood Granola

Superfood Granola with Cacao Nibs, Goji Berry & Quinoa

I developed this recipe using ingredients from Indigo Herbs.

Makes 3 cups

INGREDIENTS

  • 1 and 1/4 cup jumbo oats
  • 1/2 cup puffed quinoa
  • 1/2 cup walnuts, roughly chopped in half
  • 1/3 cup cacao powder
  • 1/2 cup agave syrup
  • 4 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/3 teaspoon sea salt
  • 1/2 cup cacao nibs
  • 1/4 cup goji berries

METHOD

  1. Preheat the oven to 160 C and line a large baking tray with greaseproof paper.
  2. In a large bowl, add the oats, quinoa, walnuts and salt.
  3. In a pan, melt the coconut oil over a low heat, then remove from heat and stir in the vanilla, agave nectar and cacao powder until smooth.
  4. Pour the liquid mixture into the bowl and mix well stir until all ingredients are coated.
  5. Spread the granola mixture on the lined baking tray and pack together tightly. Bake for 15 minutes, remove from oven and stir it to ensure even baking. Scatter over the cacao nibs, pack together again then return to the oven for a further 10-15 minutes. 
  6. 5 minutes before the end, sprinkle over the goji berries and return to oven.
  7. Allow to cool fully before storing in an airtight container.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Cacao Nib, Goji Berry & Quinoa Superfood Granola

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Almond Butter Coconut Granola Vegan Gluten-Free

Almond Butter Coconut Granola Vegan Gluten-Free

Almond Butter Coconut Granola Vegan Gluten-Free

If you’re a nut butter lover like me, this one’s for you. It’s incredibly easy to whip up a huge batch – literally just throw all the ingredients into one bowl, mix and bake!

High in fibre and skin-loving essential healthy fats, this makes a quick fuss-free breakfast – try it with a handful of berries and a splash of my 2-Minute Pecan Milk (or any other milk). I’ve also been sprinkling this granola on my porridge lately – the texture combination of crunchy oats + creamy oats is SO good together!

Be sure to check out my other granola recipes below:

Almond Butter Coconut Granola Vegan Gluten-Free

Almond Butter Coconut Granola Vegan Gluten-Free

Salted Almond Butter & Coconut Granola

I developed this recipe using ingredients from Indigo Herbs.

Makes 3 cups

INGREDIENTS

METHOD

  1. Preheat the oven to 170 C and line a baking tray with greaseproof paper.
  2. Melt the coconut oil if needed, then combine all the ingredients, except coconut chips, in a large bowl and mix well.
  3. Spread the granola mixture on the lined tray with a spatula, and pack it together so that clumps form.
  4. Bake for 15 minutes, then remove from the oven and stir to ensure even baking. Sprinkle over the coconut chips, pack together tightly, and return to the oven for a further 10 minutes, then allow to cool fully before storing in an airtight container.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Almond Butter Coconut Granola Vegan Gluten-Free

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Chocolate Hazelnut Pancakes, Gluten-Free, Dairy-Free, Pancake Day RecipeChocolate Hazelnut Pancakes, Gluten-Free, Dairy-Free, Pancake Day RecipeChocolate Hazelnut Pancakes, Gluten-Free, Dairy-Free, Pancake Day Recipe

In honour of Pancake Day, I’m sharing my new favourite recipe for a stack of extra thick, chocolatey pancakes. For those of you with a sweet tooth, these make the perfect breakfast option with the fluffiest texture, studded with chocolate chips and finished with a generous drizzle of maple syrup. As well as being naturally gluten-free, dairy-free and refined sugar-free (like all my recipes), they’re also loaded with fibre and pack a punch of protein (no protein powder necessary!)

For more pancake recipes, check out my Popcorn Chocolate Almond Butter PancakesVegan Coconut Banana Pancakes or my Basic Healthy Pancakes.

Chocolate Hazelnut Pancakes, Gluten-Free, Dairy-Free, Pancake Day Recipe

Makes 4 thick pancakes

INGREDIENTS

  • 50g Chocolate Hazelnut Butter (I used Meridian Foods)
  • ½ tsp vanilla extract
  • 50g buckwheat flour
  • 100ml almond milk
  • 20g cacao powder
  • 4 tbsp maple syrup
  • 25g ground almonds
  • 1/2 tsp baking powder
  • 2 eggs
  • 40g dark chocolate chips
  • 2 tbsp coconut oil for frying
  • 1 banana, sliced

METHOD

  • In a large bowl, whisk the eggs. Stir in the milk, vanilla and maple syrup, then add the chocolate hazelnut butter and whisk until smooth.
  • In a separate bowl, mix together the the buckwheat, cacao, ground almonds and baking powder, then gradually fold in the dry ingredients to the wet ingredients and mix until fully combined.
  • Melt the coconut oil in a frying pan over a medium-high heat.
  • Add 3 tablespoons of the batter to the pan, then scatter over a handful of chocolate chips. When you can see bubbles around the side of the pancake (about 2 minutes), it’s ready to flip. Cook for 1-2 minutes on the other side. Repeat with the rest of the batter.
  • Assemble the pancakes in a stack with banana slices between each layer.Sprinkle a few more chocolate chips and an extra dash of maple syrup.

If you try this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your re-creations!

Chocolate Hazelnut Pancakes, Gluten-Free, Dairy-Free, Pancake Day Recipe

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Chocolate Chip Quinoa GranolaChocolate Chip Quinoa GranolaChocolate Chip Quinoa Granola

If you’ve had a browse on my blog, you’ll know that I have a sweet tooth, particularly when chocolate is involved. You may have also noticed my soft spot for granola, with recipes including my Salted Almond Butter GranolaNutty Cinnamon Granola and Banana Nut Crunch Granola – granola always hits the spot for me, so combined with my passion for all things cacao, this recipe was bound to be a hit!

My latest granola recipe tastes decadent enough to be dessert-for-breakfast, and is heavenly straight out of the jar. To be honest, I struggle to keep my hand out of the jar and steal a mouthful or two every time I walk into the kitchen! I challenge you to resist…

It’s all of these things and more:

  • Crunchy
  • Clustery
  • Cacao-infused
  • Studded with chocolate chips
  • Sweet yet salty
  • High in fibre
  • Filling + satisfying
  • Free from dairy/gluten/refined sugar
  • Suitable for vegans

Chocolate Chip Quinoa Granola

Chocolate Chip Quinoa Granola

Makes 3 cups

INGREDIENTS

  • 1 and 1/2 cup oats
  • 1/2 cup quinoa (uncooked)
  • 1/2 cup walnuts, chopped
  • 1/4 cup coconut flakes
  • 1/4 cup cacao powder
  • 3 tablespoons coconut sugar
  • 1/2 cup maple syrup
  • 4 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon Himalayan/sea salt
  • 1/2 cup dark chocolate chips

METHOD

  1. Preheat the oven to 160 C and line a large baking tray with greaseproof paper.
  2. In a large bowl, add the oats, raw quinoa, walnuts and salt.
  3. In a pan, melt the coconut oil over a low heat, then remove from heat and stir in the vanilla, maple syrup, coconut sugar and cacao/cocoa powder until smooth.
  4. Pour the liquid mixture into the bowl and mix well stir until all ingredients are coated.
  5. Spread the granola mixture on the lined baking tray. Bake for 15 minutes, remove from oven and stir it to ensure even baking. Add the coconut flakes, then return to the oven for a further 10-15 minutes.
  6. Scatter the chocolate chips and allow to cool fully before storing in an airtight container.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Chocolate Chip Quinoa Granola

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Cinnamon Chia Oatmeal Recipe

I wasn’t planning on posting this recipe but when I whipped it up in under 5 minutes for my mum recently and saw how much she loved it, I decided to share it on here! Porridge is an absolute staple in my diet as it’s such a hearty and satisfying way to start the day and keeps you full for a while. It’s SO straightforward to make so is one of those fool-proof recipes you can keep coming back to.

This recipe is naturally sweet thanks to the mango chunks – I buy packs of chopped frozen mango (you can get these at most supermarkets) which make it easier to eat all year round, even when not in season.  The chia seeds pack protein and omega-3, while cinnamon has been known to stabilise blood sugar levels. I love serving it with some homemade Raspberry Chia Jam on top, or a spoonful of crunchy peanut butter!

In case you need 3 more reasons to try this, here are some nutritional facts about OATS:

  1. Wholegrain oats are an energising carbohydrate with more soluble fibre than any other grain.
  2. Oats helps to lower cholesterol in the body
  3. Oats are packed with nourishing B-vitamins. 

I find that porridge also tastes amazing as leftovers the next day – double up the portions, store it in the fridge and reheat the following morning it with a splash of almond milk for a super-speedy delicious breakfast!

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

 

INGREDIENTS

  • 1/2 cup oats
  • 2 tablespoons chia seeds
  • 3/4 cup water
  • 1/2 cup almond milk
  • 1/2 mango, chopped (I use frozen) 
  • 1 tablespoon cinnamon powder
  • Handful of frozen berries
  • Toppings: berries and sultanas/raisins

METHOD

  1. Cook all the ingredients in a saucepan on a medium heat for 5 minutes, stir occasionally.
  2. Transfer to a bowl, top with additional berries and sultanas and serve immediately – or store leftovers in the fridge for tomorrow.

 

Cinnamon Chia Oatmeal Recipe

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