After all of that work preparing for Thanksgiving, here’s a quick and simple breakfast that is sure to nourish. This superfood-granola recipe is filled with almonds, chia seeds, dark cocoa nibs, and goldenberries. It’s delicious when paired with natural, plain yogurt.
2½ cups rolled oats
1 cup almonds, sliced
1 cup coconut flakes
½ cup De Guste chia seeds
½ cup brown sugar
½ cup maple syrup
½ cup grapeseed oil
1½ tsp. Laurie & Pujalt pink Andean salt
One 2 oz. package National Cacao cacao nibs & blueberries
Preheat the oven to 275°F and line a baking sheet with aluminum foil.
In a large bowl, toss the rolled oats with the almonds, coconut flakes, chia seeds, brown sugar, maple syrup, oil, and salt. Spread the mixture onto the prepared baking sheet and bake 1 hour 15 minutes, stirring every 15 minutes.
Allow the granola to cool 10 minutes, then toss in the cocoa nibs and and goldenberries.
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