Thursday, May 25, 2017

Chocolate granola to make breakfast even more delicious

Chocolate granola / Granola de chocolate

I know that for those of us who like to cook making things from scratch is actually fun and does not feel like a burden, but even for those who are not very fond of cooking I would recommend making their own granola – the difference in quality is huge, you have complete control over the ingredients (especially sugar) and can tweak flavors as you wish, creating delicious types of granola.

I have been making this chocolate granola for a couple of years now for it is so insanely delicious and very easy to put together – it is my favorite granola, hands down, the tastiest I have ever tried. The only real challenge is to NOT eat the entire batch while it cools down – be warned. :)

Chocolate granola
own recipe, inspired for several others I saw online

400g jumbo oats
100g sweetened coconut flakes
50g flaked hazelnuts or almonds
¼ teaspoon ground cinnamon
1/8 teaspoon table salt
½ cup (45g) unsweetened cocoa powder, sifted
1/3 cup (80ml) extra virgin olive oil
3 tablespoons light brown sugar, packed
1/3 cup (100g) agave or honey – I prefer agave here because its flavor is more subtle, letting the chocolate flavor shine
½ teaspoon vanilla extract
50g dark chocolate (70% cocoa solids), finely chopped

Preheat the oven to 180°C/350°F. Line a large baking sheet with foil.

In a large bowl, mix together the oats, coconut, nuts, cinnamon and salt. Set aside.
In a small saucepan, combine cocoa, oil, sugar and agave (or honey) and whisk over medium heat until melted and sugar is dissolved. Remove from the heat and whisk in the vanilla.

Pour over dry ingredients and stir well to coat. Spread mixture over foil and bake for 15 minutes. Stir the granola around and bake for another 15 minutes – the granola will still be soft and will get crunchy once cooled. Remove from the oven and sprinkle with the chopped chocolate. Wait 1 minute for it to melt, then mix everything together. Let cool completely. Store in an airtight container at room temperature for up to 2 weeks.

Serves 8-10


Pris said...

Looks yummy!

What do you think of coconut oil in place of the olive oil?

faithy said...

Looks & sound delicious! I will have to try making it soon! Thanks for sharing!

Renee said...

I love all the flavors & foods that you love too. Just made this subbing coconut oil and some pine nuts I had to use up, kept all your same measurements, which were perfect. It's going to be difficult not to eat the entire quantity in one sitting. Each bite is more and more delicious.

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