Chocolate Granola
Any breakfast based on oats will keep you fuller for longer, and even though this granola might look like a chocolate treat it's actually packed with goodness and slow release carbohydrates. I used almonds, cashews and sunflower seeds in this version, but so long as you keep the balance of wet and dry ingredients the same you can use any combination of nuts, seeds and fruit that you want. Try pumpkin or sesame seeds, coconut flakes or linseed, hazelnuts or pecans, or even peanuts, and you can also add dried fruit, although I suggest stirring those in at the end rather than toasting them. Crispy raisins... bleuch. You can also discard the chocolate element entirely and go vanilla, or try using maple syrup instead of honey.
Chocolate Granola
Any breakfast based on oats will keep you fuller for longer, and even though this granola might look like a chocolate treat it's actually packed with goodness and slow release carbohydrates. I used almonds, cashews and sunflower seeds in this version, but so long as you keep the balance of wet and dry ingredients the same you can use any combination of nuts, seeds and fruit that you want. Try pumpkin or sesame seeds, coconut flakes or linseed, hazelnuts or pecans, or even peanuts, and you can also add dried fruit, although I suggest stirring those in at the end rather than toasting them. Crispy raisins... bleuch. You can also discard the chocolate element entirely and go vanilla, or try using maple syrup instead of honey.
Open in Cookpad AppSteps
- 1
Warm the oil, honey, chocolate and salt in a pan until the chocolate has melted.
- 2
Measure the oats, nuts, seeds and sugar together in a bowl. Preheat the oven to 160C/Gas 2.
- 3
Pour the oil and chocolate mixture into the bowl of oats and nuts and mix together really well.
- 4
Line a roasting tray with baking parchment, use two if you don't have a large one, the granola needs to be spread thinly enough to toast evenly.
- 5
Bake for 15 minutes, then remove from the oven and gently mix. I use the paper to pile the granola in the middle then re-spread it all out. Return to the oven for 10 minutes more, but keep a close eye and check after 5, you don't want it to scorch even slightly.
- 6
You want the nuts to be golden coloured. It will crisp at it cools, so if it's still a little chewy it doesn't mean its not had enough cooking time, and remember you can always put it back in.
- 7
Leave to cool completely before transferring to an airtight container. You can use the paper again to just pour it in. Serve with ice cold milk.
Cooksnaps
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