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Oat, cacao nib, sultana and sunflower seed granola

by
Chantelle Nicholson
Oat, cocoa nib, sultana and sunflower seed granola
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Oat, cocoa nib, sultana and sunflower seed granola

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1
Preheat the oven to 160°C/gas mark 3
2
Place all ingredients, except the agave, in a deep roasting tray and bake for 8–10 minutes, stirring every couple of minutes until golden
3
Add the agave, toast for a further 4 minutes, then remove from the oven and allow to cool. Serve with yoghurt, seasonal fruit and a pinch of cinnamon

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Chantelle Nicholson

From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.

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