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:
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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.
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You can control how sweet you’d like it. Most store bought granola are jammed packed with sugars and not so cool ingredients.
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Add whatever nuts, seeds or in this case puffed cereals you hand on hand.
Spiced Chocolate Granola
Ingredients
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1 cup hazelnuts
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2 cups oats
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1 cup pepitas
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2 cups puffed quinoa
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1/2 cup coconut oil
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1/2 cup maple syrup (or honey/rice malt syrup)
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1/3 cup cacao powder
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1 tbsp cinnamon
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1-2 tsp ginger powder
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Pinch of sea salt
Method
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Preheat oven to 170 degrees C.
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Roughly chop hazelnuts.
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Add hazelnuts, oats, pepitas, puffed quinoa into a bowl. Mix to combine.
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On a low heat, gently melt/combine coconut oil, maple syrup, cacao powder, cinnamon, ginger powder and sea salt.
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Pour oil mix into bowl and mix to coat all ingredients.
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Line a baking tray with baking paper.
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Pour mixture onto 1-2 trays (depending on the size of your trays). The mix should be in a thin(ish) layer.
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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.
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Leave to cool.
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Store in an airtight container for up to 1 month.
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TO SERVE: scoop out half a cup of granola, top with coconut yoghurt, chopped berries and milk.
Peace, love and chocolate granola.
