Maca Cacao Mesquite Granola

Maca Cacao Mesquite Granola

I shared this recipe with Dance Magazine as part of a feature last month about my passion for baking with healthier alternative ingredients. You can find the condensed online version here! I love having jars of healthy granola to jazz up yogurt, chia pudding and shakes. When you make your own, you can control the amount of sugar and boost the recipe with healthy fats and superfoods. This one is a touch chocolatey.

Ingredients:
2½ cups gluten-free oats
¾ cup chopped hazelnuts1/2 cup chopped almonds
½ cup pumpkin seeds
½ tsp sea salt
2 tbs cacao powder
2 tbs maca powder
2 tbs mesquite powder
4 tbs maple syrup
¼ cup coconut oil
¼ cup coconut sugar
¾ cup dried mulberries

Directions:
Preheat oven to 300ºF. In a large bowl, toss to combine oats, hazelnuts, almonds, pumpkin seeds, salt, cacao, maca and mesquite. In a small saucepan set over low heat, warm the maple syrup, coconut oil and coconut sugar until the sugar crystals dissolve. Pour the wet mixture over the dry ingredients, add in mulberries and toss to evenly coat. Spread on a baking sheet lined with parchment paper and bake until golden brown for around 35–45 minutes, stirring occasionally.

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