This homemade chocolate granola is ideal for breakfast when served with plain yoghurt, either dairy or dairy-free for a vegan version, and fresh fruits. You can bring it at work or school/university if you add everything in a reusable air-tight container.
Homemade chocolate granola
This homemade chocolate granola is perfect for breakfast served with plain yoghurt, either dairy or dairy-free for a vegan version, and fresh fruits. You can bring it at work or school/university if you add everything in a reusable container.
Equipment
- 1 baking tray
- 1 oven
Ingredients
- 300 g jumbo oats
- 100 g mixed nuts hazelnuts, pecan nuts, walnuts, cashewnuts, etc.
- 40 g mixed seeds sesame, pumpkin, sunflower seeds, etc.
- 1 tsp ground cinnamon
- 30 g cocoa
- 100 g chocolate dark or milk
- 1/2 tsp salt
- 60 g peanut butter
- 3 Tbsp water
Instructions
- Preheat the oven at 180° C.
- Roughly chop the chocolate and nuts.
- In a large bowl mix the oat with the nuts and mixed seeds.
- Add salt, cinnamon, cocoa and peanut butter – stir well.
- Add 2 or 3 tablespoons of water and combine the ingredients together.
- Line up a baking tray with parchment paper. Add the granola and gently press down the granola with the back of a spoon or spatula.
- Bake for 30 minutes and stir the mixture at the halfway baking point – be careful not to burn it.
- Once the granola has cooled off, add the chopped chocolate.
Notes
Before storing the granola into an air-tight container make sure to wait until it has completely cool down – otherwise it will get soggy.
