Wednesday, 4 March 2015

Chocolate Granola

This recipe is very similar to my nettle granola, but thanks to some cacao or cocoa powder it is transformed into a completely different granola. Chocolate granola and some fresh fruit - what could be a more delicious start to the day? I could happily eat this for breakfast, lunch and dinner without getting tired of it.

The oats in this granola are full of slow-release carbs, fibre, vitamins and minerals. The pumpkin seeds offer lots of nutritional benefits too, as they are rich in minerals like zink and iron and they are also a good source of healthy fats and plant-based protein.

The chocolate taste in this granola is quite powerful and slightly bitter (just the way I like it), so if you want a milder chocolate taste try to decrease the cacao/cocoa and increase the syrup. I didn't have any raisins at home so I chopped up some dried figs, dried apricots and sun-dried bananas to use instead, which turned out so good.



Chocolate Granola

1 jar


3 1/2 cups rolled oats
1/2 tsp real vanilla powder
1 cup pumpkin seeds
4 tbsp cacao or cocoa powder
1 tbsp maple or coconut syrup
1 tbsp virgin coconut oil
1/2 cup plant-milk
2 tbsp coconut sugar
1 cup coconut chips
1 cup raisins or other chopped dried fruits.

1. Pre-heat oven to 150 degrees Celsius/300 degrees Fahrenheit.
2. Stir together the oats, vanilla, pumpkin seeds and cacao/cocoa in a bowl. Add the maple syrup and melted coconut oil. Pour the milk (I used oat milk) into a small bowl and add the coconut sugar. Stir until the coconut sugar has melted into the milk. Add this to the oat mixture and stir thoroughly with a spoon or use your hands.
3. Spread out the mixture on a baking tray covered with parchment paper. Bake in the oven for about 1 hour or until the granola is crunchy but not burned. Stir a couple of times during baking.
4. Allow the granola to cool down and then add the coconut chips and fried fruit.

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