Method

Start by making the most gorgeous cup of ritual cacao. As you might have noticed I like to boost everything I make with more goodness, so I have added cacao butter and collogen into this mix, as well as cashew milk.

I place mine into a milk frother and let it do the hard work but you could put this into a small saucepan on a hob and create it this way. In a sauce pan add you milk and heat slightly, then add in your grated cacao butter and cacao and melt. Sprinkle in the collogen and heat all together. Add a small glug of maple.

When it’s ready, I get a large baking tray and add my oats all over it and pour my Ritual Cocao into the oats and stir it altogether.

I also get another roasting tin and roast off a selection of nuts just until they get a colour (approx 10 mins at 180). I place the chocolate oats into the oven at 160° and I check it every 10 to 15 minutes, stirring every time to allow the granola to not clump too much and also to completely dry out. Add the small sprinkling of beetroot powder at this stage.

Drying out the oats can take up to 40-60 minutes.

Allow to cool, then stir through the dried fruit.

Store in a glass jar or tightly sealed container for up to a month (as long as it’s dried through it will be fine to store but it has to be dry) It’s delicous!!