Breakfast in Bed Granola - Chef Sabrina Mancin

Breakfast in Bed Granola

“Breakfast in Bed Granola” with a touch of chocolaty cocoa nibs is the perfect way to surprise your special someone with a delicious breakfast.
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INGREDIENTS

• 170g = 6oz = 1 ½ cups Old Fashioned Oats
• 71g = 2.5oz = ½ cup Almonds, raw
• 43g = 1.5oz = ¼ cup Hazelnuts, raw *
• 28g = 1oz = ¼ cup Cocoa Nibs
• 43g = 1.5oz = ½ cup Coconut flakes
• 28g = 1oz = 1/8 cup Buckwheat **
• 55g = 2oz Water
• ½ tsp Salt
• 43g = 1.5oz Maple syrup
• 85g = 3oz Honey***

*You can substitute the almonds and/or hazelnuts for your favorite nuts but I particularly like these two in combination with the cocoa nibs.

** You can substitute the buckwheat with quinoa if you can’t find it.

*** This granola is not very sweet so feel free to increase the amount of sweeteners or even add a couple tablespoons of brown sugar if you’d like.

PROCEDURE

  • Preheat the oven to 350ºF.
  • Chop the almonds and hazelnuts into small pieces and place in a large bowl.
  • Add the rest of the dry ingredients into the same bowl.
  • Combine water, salt, maple syrup and honey in a small pot and bring to a boil. Lower the heat and simmer for three minutes.
  • Add to the bowl with the dry ingredients while you mix everything with a spatula. Make sure everything is wet or coated with the liquid mixture.
  • Spread flat on a sheet tray and bake about 30 minutes. Rotate the tray and move around the granola every ten minutes.
  • You’ll know when it’s ready when it is all evenly golden brown.
  • Let it cool COMPLETELY OVER THE SHEET TRAY. This is important to ensure full crunchiness. IF when it’s cooled you see that it’s not crispy, you can put it back in the oven for another 5 minutes. Just be careful you don’t over bake or brown it too much.
  • Store in a zip top bag or an airtight container.
Enjoy over your favorite yogurt, smoothies, bowls or as a to-go snack. And remember, breakfast is always yummier in bed!

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