Oat, cacao nib, sultana and sunflower seed granola

Chantelle Nicholson's healthy granola recipe certainly does not skimp on flavour. A delicious combination of cacao nibs, rolled oats and sultanas make a dazzling breakfast that beats the shop-bought version hands-down. Serve with vegan yoghurt for a dairy-free breakfast.

First published in 2018
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Ingredients

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Imperial

Oat, cocoa nib, sultana and sunflower seed granola

Method

1
Preheat the oven to 160°C/gas mark 3
2
Place all ingredients, except the agave, in a deep roasting tray and bake for 8–10 minutes, stirring every couple of minutes until golden
3
Add the agave, toast for a further 4 minutes, then remove from the oven and allow to cool. Serve with yoghurt, seasonal fruit and a pinch of cinnamon
First published in 2018
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From New Zealand law student to the opening of her first solo sustainable restaurant Apricity, Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.

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