Known for its antioxidant-rich properties, acai adds a vibrant purple hue and subtle berry flavour to this granola. It pairs beautifully with the earthy notes of pecans, the light crunch of puffed rice and the tropical sweetness of coconut flakes. Dried dates add natural sweetness and chewiness, while buckwheat adds a hearty crunch.
Ingredients:
- 2 cups (180g) rolled oats
- 1 cup (125g) pecans, chopped
- 1 cup (20g) puffed rice
- 1 cup (50g) coconut flakes
- 2/3 cup (110g) dried dates, chopped
- 1/2 cup (75g) buckwheat
- 1/4 cup acai powder
- 2 tablespoons flax seed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup (60ml) coconut oil, melted
- 1/4 cup (60ml) maple syrup, plus extra to serve
- Greek yoghurt, fresh raspberries and blueberries, to serve
Method:
Preheat the oven to 160°C (320°F) and line a large baking tray with parchment paper.
In a large mixing bowl, combine the oats, chopped pecans, puffed rice, coconut flakes, dried dates, buckwheat, acai powder, flaxseed, ground cinnamon and ground nutmeg. Mix well to combine.
In a separate bowl, whisk together the melted coconut oil and maple syrup until well combined.
Pour the wet mixture over the dry ingredients and stir until evenly coated.
Spread the mixture evenly on the prepared baking tray.
Bake in the preheated oven for 25-30 minutes, stirring half way through, until golden brown and fragrant.
Remove from the oven and leave to cool completely on the baking tray. It will continue to crisp up as it cools.
Once cooled, serve the acai granola with Greek yoghurt, fresh raspberries and blueberries. Drizzle with extra maple syrup if you like.
