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.
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- 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)
- 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.
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.