(makes 4 cups)

You need:

• 2 cups oats
• 1 cup puffed quinoa
• 1 cup hazelnuts, chopped in half
• 1 cup coconut flakes
• 2 tbsp palm sugar
• 2 tbsp bee pollen
• 1 tsp vanilla
• 1/2 tsp fine sea salt
• 1/4 cup honey
• 1/4 cup coconut oil or butter, melted
• 100 gr/3.5 oz of your favorite chocolate
• 1/2 cup dried, unsweetened cranberries
• 1/3 cup freeze dried raspberries
• 4 small (Gieser Wildeman) pears, peeled
• 50 ml water
• 2 tbsp honey
• 1/2 lemon, juice
• 1 tbsp cinnamon
• 1 tsp vanilla

How to make it:

1. Cut the pears in dices and place them in a pan. Add the water, lemon juice, honey, cinnamon and vanilla. Bring to a boil, reduce the heat and let simmer for about 20 minutes. Stir frequently. When soft, mash and strain through a sieve. Now you have about 1/3 cup of pear butter. Set aside for a while.
2. Add the dry ingredients for the granola, oats, quinoa, nuts, coconut flakes, sugar, bee pollen, vanilla, and sea salt, to one bowl. Stir.
3. Place the wet ingredients, coconut oil + honey, in a second, smaller bowl. Stir and pour into the larger bowl with the oats. Mix to combine thoroughly. Add the pear butter and stir until incorporated.
4. Preheat the oven to 150C/300F. Line a baking sheet with parchment paper and spread the granola all over the sheet. Press down with the back of a spoon so it sits tightly. If you don’t want a clumpy granola you don’t have to do this.
5. Place the sheet in the oven and bake the granola for 25 minutes. Remove from oven, flip over the granola and put back in the oven. Bake for another 20 minutes.
6. Remove the granola from the oven. Set aside to cool. Chop the chocolate in rough pieces and add together with the dried cranberries and raspberries to the granola once it has cooled. Mix and store in airtight jars.