The oats in this granola are full of slow-release carbs, fibre, vitamins and minerals. The pumpkin seeds offer lots of nutritional benefits too, as they are rich in minerals like zink and iron and they are also a good source of healthy fats and plant-based protein.
The chocolate taste in this granola is quite powerful and slightly bitter (just the way I like it), so if you want a milder chocolate taste try to decrease the cacao/cocoa and increase the syrup. I didn't have any raisins at home so I chopped up some dried figs, dried apricots and sun-dried bananas to use instead, which turned out so good.
3 1/2 cups rolled oats
1/2 tsp real vanilla powder
1 cup pumpkin seeds
4 tbsp cacao or cocoa powder
1 tbsp maple or coconut syrup
1 tbsp virgin coconut oil
1/2 cup plant-milk
2 tbsp coconut sugar
1 cup coconut chips
1 cup raisins or other chopped dried fruits.
1. Pre-heat oven to 150 degrees Celsius/300 degrees Fahrenheit.
2. Stir together the oats, vanilla, pumpkin seeds and cacao/cocoa in a bowl. Add the maple syrup and melted coconut oil. Pour the milk (I used oat milk) into a small bowl and add the coconut sugar. Stir until the coconut sugar has melted into the milk. Add this to the oat mixture and stir thoroughly with a spoon or use your hands.
3. Spread out the mixture on a baking tray covered with parchment paper. Bake in the oven for about 1 hour or until the granola is crunchy but not burned. Stir a couple of times during baking.
4. Allow the granola to cool down and then add the coconut chips and fried fruit.