Ingredients:

- 270g rolled oats

- 100g nuts (e.g., almonds, walnuts, or pecans), roughly chopped

- 50g raw pumpkin and sunflower seeds (optional)

- 30g roasted cocoa nibs

- 150g honey or maple syrup

- 70g coconut oil, melted

- 1 tsp vanilla extract

- 1/2 tsp ground cinnamon

- Optional add-ins: 50g dried fruits (e.g., raisins, cranberries, or chopped apricots)

Instructions:

1. Preheat oven to 325°F (160°C) and line a large baking sheet with parchment paper.

2. In a large bowl, combine the rolled oats, nuts and seeds. Mix well.

3. In a small saucepan over low heat, warm the maple syrup and coconut oil until they are easily combined. Remove from heat and stir in the vanilla extract and ground cinnamon.

4. Pour the wet ingredients over the dry ingredients and mix until everything is well coated.

5. Spread the mixture evenly onto the baking sheet. Bake for 20-25 minutes, stirring halfway through to ensure even baking. The granola should be golden brown and fragrant.

6. Once baked, remove from the oven and stir in the cocoa nibs. Allow the granola to cool completely; it will become crisp as it cools.

7. After the granola has cooled, stir in any dried fruits if desired.

8. Transfer to an airtight container. It can be stored at room temp. for up to two weeks.

Serving Suggestions:

- Breakfast Bowl: Serve with yogurt or milk and fresh fruit.

- Snack: Enjoy by the handful as a crunchy, healthy snack.

- Topping: Sprinkle over smoothie bowls, ice cream, or oatmeal for added texture and flavor.

Enjoy your homemade cocoa nib granola, packed with the rich, chocolatey goodness of roasted cocoa nibs!