This dessert granola was born from a simple realization: ice cream is great, but ice cream with crunch is even better. What started as a late-night pantry experiment turned into a perfectly balanced granola that’s sweet, salty, chewy, and deeply satisfying. With dates for caramel-like softness, cacao nibs for depth, a touch of miso for savory contrast, and Copra’s organic coconut nectar tying it all together, this granola is made to blur the line between breakfast and dessert.
Ingredients
2 cups oats
½ cup mixed nuts
¼ cup mixed seeds
¼ cup cacao nibs
⅓ cup Copra’s organic coconut nectar
⅓ cup chopped dates
1 egg white
1 tsp miso paste
1 tsp pumpkin spice
1 tbsp cinnamon
1 tbsp vanilla extract
Instructions
Step 1. Preheat the oven to 375°F (190°C).
Step 2. To a large bowl add all the dry ingredients and combine.
Step 3. In a separate bowl combine the egg white, organic coconut nectar, vanilla extract and miso paste.
Step 4. Pour the wet mixture into the dry ingredients, and combine.
Step 5. Once fully incorporated, add the granola to a parchment lined tray.
Step 6. Bake it for 25-30 minutes.
Step 7. Once golden brown, remove it from the oven. Let it completely cool down on the counter.
Step 8. Enjoy it over yogurt, smoothie or ice cream.
Step 9. Keep it in an airtight container to preserve the crunch.
