Chocolate Crunch Granola

My hankering for chocolate granola finally got the better of me …

So I dropped everything, marched into the kitchen, and threw together a mix of tastes that would satisfy me .

But I barely got a taste before they kids piled in from school and smashed bowls of it with almond milk and raspberries.

We have since just eaten it by the handfuls, layered into parfaits, lobbed into a bowl with fruit and yoghurt, and topped it onto smoothies.

This Chocolate Crunch Granola is seriously one of my favourite things to munch on.

The recipe is quite forgiving so feel free to use your preferred mix of nuts, seeds and spices.

Here’s some more breakfast inspo in my FREE “Think Outside The Cereal Box’ recipe book. You can download it here >>>>>

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rolled oats
Activated buckwheat kernels
Coconut flakes
Sunflower seeds
Pepitas
Hazelnuts
Apricots
Ground ginger
Cinnamon
Raw cacao
Sea salt
Vanilla powder
Rice syrup or maple syrup
Coconut oil

Chocolate Crunch Granola

Brenda Janschek

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Ingredients

  

• 2 cups rolled oats
• 1 cup activated buckwheat kernels optional, I use Loving Earth brand. They're exy but they last forever
• 1 cup coconut flakes and an extra cup if you're not using the buckwheat kernels
• 1/4 cups sunflower seeds
• 1/4 cup pepitas
• 1/4 cup chopped hazelnuts because I love hazelnuts and chocolate
• 1/2 cup chopped apricots I use sulphur-free and organic, you can use sultana's, dates, dried figs, but it is important to include some dried fruit as it helps to cut through the bitterness of the cacao and is just plain delicious when mixed with everything else
• 1 tsp ground ginger
• 2 teaspoons cinnamon
• pinch cloves
• 2-3 tablespoons raw cacao depends on your taste
• 1/4 teaspoon sea salt
• 2 teaspoons vanilla extract or essence
• 3 tablespoons rice syrup or you can use maple syrup
• 1/4 cup coconut oil melted (I just put the coconut oil into a ramekin and pop into the oven while it preheats to melt)

Instructions

 

• Preheat oven to 160 degrees C
• Line a big baking tray with baking paper
• Mix all the dry ingredients in a big bowl
• Add coconut oil, vanilla and rice or maple syrup
• Spread the mixture in the tray
• Place in oven for 10 minutes and check 2-3 times, each time stirring it around to ensure it's cooking evenly and the edges aren't burning. Total cooking time will be around 25 mins
• Allow to cool completely before transferring granola to jar or container, so you get those nice chunky pieces.

If you know someone who could use some healthy breakfast inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. You know I get a kick out of seeing you make my recipes.

Here are a couple other breakfast recipes ideas you might love My Favourite Homemade Granola and Choc-Banana Nut Smoothie.

Bren x