How to Make Spiced Chocolate Granola
I don’t think I’ve ever met a person who doesn’t love a good bowl of granola. There are some pretty good versions that you can pick up from your local supermarket. But I love nothing more than getting creative with the flavours. And this one is a celebration of chocolate… for special treats…. or for back to work January mornings. Because work mornings are better when they start with chocolate granola.
A few reasons to make your own granola:
- You’re in control of the flavours. Make it chocolate, make it spiced (or both like this recipe), keep it simple with a delicious cinnamon hint. The choice is yours.
- You can control how sweet you’d like it. Most store bought granola are jammed packed with sugars and not so cool ingredients.
- Add whatever nuts, seeds or in this case puffed cereals you hand on hand.
Spiced Chocolate Granola
- 1 cup hazelnuts
- 2 cups oats
- 1 cup pepitas
- 2 cups puffed quinoa
- 1/2 cup coconut oil
- 1/2 cup maple syrup (or honey/rice malt syrup)
- 1/3 cup cacao powder
- 1 tbsp cinnamon
- 1-2 tsp ginger powder
- Pinch of sea salt
- Preheat oven to 170 degrees C.
- Roughly chop hazelnuts.
- Add hazelnuts, oats, pepitas, puffed quinoa into a bowl. Mix to combine.
- On a low heat, gently melt/combine coconut oil, maple syrup, cacao powder, cinnamon, ginger powder and sea salt.
- Pour oil mix into bowl and mix to coat all ingredients.
- Line a baking tray with baking paper.
- Pour mixture onto 1-2 trays (depending on the size of your trays). The mix should be in a thin(ish) layer.
- Bake in oven for a total of 30 minutes. Every 10 minutes remove granola and stir. This will help the granola cook evenly and also prevent any burning.
- Leave to cool.
- Store in an airtight container for up to 1 month.
- TO SERVE: scoop out half a cup of granola, top with coconut yoghurt, chopped berries and milk.
Peace, love and chocolate granola.