This one rewards the effort. Our Chocolate Espresso Granola brings together two sachets of Collagen Mocha with cacao, cinnamon, coconut oil and a generous mix of nuts and seeds. Baked low and slow until the whole kitchen smells like something worth waking up for.
Beyond the flavour, each batch boosts your collagen intake as part of your morning routine, and sets your day up for success. Make it on a Sunday, and you'll have something to come back to on the days that don't leave much room for anything else.
Prep Time: Approx. 60 minutes
Quantity: 10 - 12 Servings
Difficulty: Easy
Ingredients:
- 2 Tbsp Coconut Oil
- 4 Tbsp Maple Syrup
- 2x Sachets BYS Collagen Coffee - Mocha
- 1 Tbsp Flaxseed Meal
- 1 Tbsp Cacao
- 1/2 Tbsp Coconut Sugar
- 1 Tsp Cinnamon
- Pinch of Salt
- 2 1/2 Cups of your favourite Nuts/Seeds/Flakes or:
- 1 Cup Walnuts
- 1 Cup Coconut Flakes
- 1/2 Cup Flaked Almonds
- 1/2 Cup Almonds
- 1/2 Cup Pepitas
Method:
- Pre-heat oven to 160 degrees celsius.
- Melt coconut oil in a large microwave safe bowl.
- Add in maple syrup, BYS mocha, flaxseed meal, cacao, coconut sugar, cinnamon and salt. Stir together well until fully combined and no lumps.
- Add in nuts/seeds mix and stir well until fully coated.
- Spread the mixture evenly onto a lined baking tray and bake for 20 minutes.
- Remove from the oven and allow the granola to cool fully before breaking up and placing into an air-tight container to store.
Recipe by: Michaela Webb | Nutritionist