Chocolate Granola
Ever since I have shared my introduction video with you, the chocolate granola I made on screen has been one of the most requested recipes of mine. And I am happy to say: it’s here!
I used to love chocolate granola, store-bought and full of sugar – oh, I couldn’t have enough. When I said my goodbye to artificial sugar, I didn’t see granola for a long time. I had somehow labeled it as unhealthy in my head. Up until I finally decided to try and make my own. It is so easy and very little time consuming and it’s one of the best feelings to take out a jar filled with your very own made granola in the morning. You can vary flavors and ingredients, sprinkle it over fruit bowls, overnight oats, green smoothies or eat it solely with milk. You could also vary with the sweetness, adding more coconut oil and less maple syrup. Give it a try!
Follow
Chocolate Granola Recipe
- Prep Time: 30 minutes
- Servings: makes one big jar
Ingredients
- 200g rolled oats
- 100g buckwheat
- 50g sunflower seeds
- 150g almonds (chopped)
- 30g pumpkin seeds
- 20g raw cacao
- 5 tbsp maple syrup or honey
- 2 tbsp coconut oil (melted)
Instructions
- Preheat your oven to 180°C.
- If you haven’t already bought chopped almond, take a board, knife and whole almonds and chop them in smaller pieces.
- In a big bowl, first mix all the dry ingredients (rolled oats, buckwheat, sunflower + pumpkin seeds, chopped almonds, raw cacao), then add the maple syrup or honey and melted coconut oil. Stir well, until everything is combined and maple syrup is evenly spread. Don’t worry when clusters have formed.
- Spread the granola on baking paper on a baking tray and let it bake for about 15-20 minutes. Check every 5 to 10 minutes, stirring it with a spoon, so it won’t get burned. When it’s done, take it out and let it cool off a little before storing it in a jar or something similar. Enjoy!
