A compound butter filled with crispy bacon, hard boiled eggs,...Read More
This gluten free and plant based granola is one for keeps. Very simple but packed with all the goodness of chia seeds, oats, almonds, maple syrup, coconut sugar and cocoa powder.
The inspiration for this recipe comes from my best friend Natasha who was making my homemade granola recipe and randomly wanted to add some leftover chocolate into her granola. I was against the idea and wasn’t sure how it would taste as she was making it over the stove and not in the oven. Also, she isn’t much of a baker or cook so burning anything is major possibility. After it was ready she absolutely loved it.for the next few days whenever we spoke she kept eating it in front of the phone and raving about how delicious it was. I must say, I was intrigued.
Here we are today, I dedicate this recipe to her as it is absolutely life changing and I wouldn’t have made it if she hadn’t tried it out and told me I needed this recipe in my life. I am little late to the party but she launched her merchandise little over a month ago, which is why I felt this recipe was apt to make to celebrate her and this massive step in her career.
Coming from someone who didn’t like chocolate granola, I absolutely love this recipe. I must admit it tastes more like a delicious dessert. It is crunchy, chocolatey and chunky, perfect on its own to snack, crumbled over ice cream/ yogurt or with milk as well. The beauty about this recipe is its simplicity. You don’t need much to make this recipe but I do use cocoa and dark chocolate to enhance the chocolate flavor in the granola.
What ingredients do you need to make this Chocolate Granola?
I use a combination of rolled oats and instant oats to make this. But I prefer using the combination of both with most of my granola recipes as they add different textures. I’ve used almonds here, you can do peanuts and cashews or any nuts you prefer. I have also made this with sunflower seeds. Speaking of seeds, I love the addition of chia seeds in the granola but you can use flax seeds if you prefer.
As for the wet ingredients we need coconut oil, you can use regular oil or rapeseed oil as well. To sweeten the granola I like using maple syrup and coconut sugar, you can use honey or agave syrup as well. If you are not a fan of the coconut sugar you can use brown sugar or any white sugar. I like using vanilla and instant coffee powder, this enhances the chocolate flavor in the granola. Speaking of chocolate, we need cocoa powder and dark chocolate that is melted. They are used at different times in the recipe but both add a lot of flavor and make the granola crunchy.
What equipment do you need to make this Chocolate Granola?
We need a large bowl to mix the granola mixture with a spatula. A baking tray, some baking paper to bake and cool the granola. The wet ingredients are heated together in a small sauce pot until melted and combined. The dark chocolate needs to be melted, I do this in the microwave but you can do it anyway you feel comfortable.
How to make the Chocolate Granola?
We start by adding the oats, almonds, chia seeds, vanilla, salt in a large mixing bowl and stir around. In a small sauce pot on low heat add the maple syrup, coconut oil, coconut sugar, cocoa powder, coffee powder and stir together until smooth and combined. Pour the hot liquid mixture over the dry mixture and stir well. Use your hands if needed. Transfer to a lined baking tray and flatten it out. Bake for 15 mins on one side. Remove from the oven and gently stir the granola around. Bake again for 10-12 mins until done. Melt your dark chocolate and drizzle it over the top of the granola, gently mix around and place in the fridge to set. Remove from the tray once hardened, transfer to an air tight jar and serve as needed.
How to serve the Chocolate Granola?
I like eating this on its own. You could serve it with coffee/chocolate/vanilla ice cream or frozen yogurt. Regular yogurt works as well but it pairs well with any milk for breakfast. This makes for a delicious and healthy on the go snack.
How to store the Chocolate Granola?
I would recommend keeping it refrigerated. Whenever you need it, remove from the fridge, serve and store the remaining back in the fridge.
Now that we have covered how to make this granola, let us get baking. Happy Eating Ninjas!
- Large mixing bowl
- Small sauce pot
- Baking tray
- Baking paper
- 2 cups Rolled oats
- 1/2 cup Instant oats
- 1 tbsp Chia seeds
- 1/2 Almonds chopped
- 1 tsp Vanilla
- Pinch of salt
- 1/4 cup Maple syrup
- 1/3 cup Coconut oil
- 1/4 cup Coconut sugar
- 1 tsp Coffee powder
- 1/3 cup Cocoa powder
- 3 tbsp Dark chocolate melted
- Preheat the oven to 180℃, line a large cookie tray with baking paper and set aside.
- In a small sauce pot on low heat add the maple syrup, coconut oil, coconut sugar, cocoa powder, coffee powder and stir together until smooth and combined.
- In a large mixing bowl add the oats, almonds, chia seeds, vanilla, salt in a large mixing bowl and stir around. Pour the hot liquid mixture over the dry mixture and stir well. Use your hands if needed. Transfer to a lined baking tray and flatten it out.
- Bake for 15 mins on one side. Remove from the oven and gently stir the granola around. Bake again for 10-12 mins until done.
- Melt your dark chocolate and drizzle it over the top of the granola, gently mix around and place in the fridge to set. Remove from the tray once hardened, transfer to an air tight jar and serve as needed.
- Make sure to mix the dry ingredients and wet ingredients well, all the oats should be coated with the liquid well.
- Spread out the mixture evenly on the baking tray before transferring to the oven, this helps it to bake evenly.
- You must stir the granola gently at least once through the baking process. This ensures it bakes well and stays crispy.
- The granola must be chilled in order for the chocolate to set.