1/3 cup Water for soaking
1 1/2 Clarks Agave Syrup
1 Orange to Juice
2 Vegetable oil
3/4 cup Clarks Agave Syrup
300g Porridge oats
50g Pumpkin seeds
50g Desiccated coconut
1 Cocoa powder
2 Cacao nibs
50g Unsalted pistachio nuts, chopped
1 zest Orange
Place the rye flakes and water in a bowl. Stir well and soak overnight in the fridge.
Drain well and place in a saucepan with the orange juice.
Cook over a moderate heat for 3-4 minutes until thickened.
Pour into a bowl and top with granola.
Heat the oven to 150C/gas mark 2.
Mix the oil and Clarks Agave Syrup in a large bowl.
Add the oats, pumpkin seeds, coconut, cocoa powder and orange zest and mix well. Add a splash of water and stir.
Tip the granola onto two baking sheets and spread evenly. Bake for 15 minutes, remove from the oven and give it a stir.
Bake for a further 10 minutes until golden brown.
Remove from the oven and cool.
When completely cold, tip into a large bowl and add the cacao nibs and pistachio nuts. Stir well . Store in an airtight container.