Hojicha Granola
Looking for something new for breakfast? This hojicha granola is the perfect combination of crunch, a deep, lightly cocoa-like flavour, and natural sweetness. It's just as good cold with milk or yoghurt as it is warm in a creamy porridge.
Ingredients:
- 300g rolled oats (jumbo oats)
- 8g Moya Hojicha Powder
- 150g hazelnuts (lightly chopped)
- 50g flaxseed
- 125ml olive oil
- 125ml date syrup or maple syrup
- 1 teaspoon coarse salt
Add after baking:
- 100g dried cranberries
- 100g chopped dark chocolate
Method:
- In a large bowl, combine the oats, hazelnuts, flaxseed, salt, and hojicha. Pour in the olive oil and syrup, and mix thoroughly.
- Spread out on a baking tray. Bake at 150°C for about 40 minutes, stirring every 15 minutes. The hojicha will give the granola a dark, cocoa-like colour, so be careful not to let it burn.
- Once baked, leave it on the tray to cool completely — this is what gives you those thick, crunchy clusters.
- Once the granola has cooled completely and turned crunchy, add the dried cranberries and chocolate pieces. Serve with your favourite fruit and MOMA plant-based drink. Serve cold or warm.
