I just love me a little crunch. Sprinkled on top of porridge, mixed in with a dollop of yogurt, or simply drenched in milk, this homemade granola takes breakfast and/or snack time to a whole new level. Super easy to make (it’s a one-bowl type situation), the final product is a sweet, chocolatey, fibre-rich, low salicylate, crunch fest, guaranteed to put a smile on your face any time of the day.

Enjoy xx

Low Salicylate Choccy Crunch Granola

Equipment

• Cutting board and knife
• Baking tray
• Measuring cups
• Measuring spoons
• Mixing bowl
• Storage container

Ingredients

2 cups oats

1 cup puffed rice cereal

1/4 cup uncooked quinoa (rinsed)

1/4 tsp salt

1/4 cup sunflower oil

1/3 cup maple syrup

100g 70% dark chocolate (roughly chopped into small chunks)

Method

1.) Preheat fan-forced oven to 180 degrees celsius. Line a baking sheet with baking paper.

2.) Whisk together oil and maple syrup in a large bowl.

3.) Add in oats, rice puffs, quinoa, salt and dark chocolate. Stir to combine and until dry ingredients have been coated with the wet ingredients.

4.) Pour mixture onto a lined baking tray and spread evenly so as to have a thin, but compact layer.

5.) Cook for 15 minutes or until granola just starts to turn a golden brown.

6.) Remove from oven and let cool completely so as to get that lovely crunch.

7.) Once cooled, break into chunks and put into an airtight container for up to two weeks.