INGREDIENTS

3¾ cups (300g) rolled oats
5 tbsp. cocoa powder, unsweetened
4 tsp. ground cinnamon
⅛ tsp. salt
½ cup (50g) almonds, sliced
⅓ cup (45g) sunflower seeds
½ cup + 2 tablespoons (200g) maple syrup
4 tbsp. almond butter
2 tbsp. water
2 tsp. vanilla extract

METHOD

Preheat the oven to 325°F (160°C). Line a baking sheet with baking paper.

In a bowl, combine the oats, cocoa powder, cinnamon, salt, almonds and sunflower seeds.

In a small bowl, mix the maple syrup, almond butter, water and vanilla extract. Add this mixture into the dry ingredients and stir until well combined.

Spread the granola mixture out evenly on the baking sheet and place into the hot oven to bake for 15 minutes. Remove the sheet from the oven and toss the granola around then bake again for another 10 minutes.

Allow to completely cool and store in an airtight container.