Making homemade granola was my thing in COVID. I was blown away by how much tastier and healthier homemade granola was, and it was a great addition to our rotational breakfasts, as I'm always trying to find quick, easy and healthy meal and snack ideas for my kids. Introducing our: Dark Chocolate & Sea Salt Granola, it is vegan, gluten-free and perfectly sweetened with non-refined sugar. For this recipe you will need:3 cups of rolled oats1/3 cup flaxmeal or any mix-seed powder (the Linwoods mixed seed powder range is excellent)1/3 cup unsweetened coconut shreds1/2 cup chopped nuts (I used pecans, but you can use any)1 tsp cinnamon powder1/3 cup coconut sugar3 tbsps chia seeds1/3 cup maple syrup1/3 cup liquid coconut oil2 tbsps hot water2 tsps vanilla extra1 cup dark chocolate with sea salt chunks of your choice (I love using Hu Kitchen or Hip - of course, use any chocolate you like)Method:Pre-heat your over to 350 degrees / 185 CLine a large baking tray with baking paperIn a large mixing bowl, combine your oats, flaxmeal, nuts, coconut shreds, chia seeds and cinnamon powderIn a separate bowl, mix your coconut sugar, maple syrup, coconut oil, vanilla extra and hot waterPour the wet ingredients over the dry ingredients, ensuring everything is evenly coatedPour out onto the baking tray, pressing down to make a nice even layerBake in the oven for 15 minutes, then rotate the tray and bake for a further 15 minutesAllow the granola to cool, then break into large clusters.Add in the chocolate chunks and keep in an air-tight container. This will last well for around 2-3 months if kept in the fridge.