6 Serves
92 Mins
4 g
43 g
11 g
Preheat your oven to 150°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Cacao Nibs
Coconut Oil
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
TunisianVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
34 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
160 mg / 4,700 mgSodium
236 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
3 g / 28 gSugar
22 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
15 mgNet Carbs
40 gAlcohol
0 g
In a large mixing bowl, combine the rolled oats and cacao nibs. In a separate small saucepan, gently warm the coconut oil and maple syrup until melted and combined.
Pour the warm oil and syrup mixture over the dry ingredients and toss with a spatula until evenly coated. Season lightly with salt.
Spread the granola mixture in an even layer on the prepared baking sheet and bake for 75 minutes, stirring halfway through to ensure even browning.
Maple Syrup
Rolled Oats
Salt
Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
34 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
160 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
22 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
15 mgNet Carbs
3
g18
g9
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgAlcohol
0 g