Roughly chop up almonds and toasted hazelnuts. Place in large bowl and add rolled oats, grain puffs and a pinch of salt.
Heat up a pan on low and add coconut fat. Let the coconut fat melt down, then add agave syrup and vanilla extract and mix well. Add to the oats mixture, then add cacao powder. Mix well until thoroughly combined.
Spread the granola mixture on baking trays covered with baking paper and spread evenly. Put trays into the oven and bake for about 10-15 minutes, then stir the granola and bake for another 10 minutes, so that it's evenly baked. Remove from oven and let cool down for about an hour.
Store in air-tight container for up to 2 months and use to serve on top of oatmeal, yogurt or fruit.
View the recipe instructions at Vibrant Plates
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