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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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:
Activated buckwheat kernels
Rice syrup or maple syrup
Chocolate Crunch Granola
- 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.
If you know someone who could use some healthy breakfast inspo, please share this recipe with them!
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Here are a couple other breakfast recipes ideas you might love My Favourite Homemade Granola and Choc-Banana Nut Smoothie.
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This looks yum Bren, thank you! Can’t wait to whip this one up with my mini-me ?
Have fun Diahann!
This recipe works beautifully with out the cacao too (i’d Run out). I used dates and call it sticky date granola – delicious. Thanks for the inspiration!
It sure does! I have another granola recipe here which doesn’t have cacao https://brendajanschek.com/recipe/my-favourite-homemade-granola/
Love how you’ve freestyled with the recipe, loving the sounds of sticky date granola!