Granola is one of my favourite cupboard staples! Shop-bought versions tend to be overpriced with only a dusting of the good ingredients that I love. It’s such an easy way to use up any leftover nuts and seeds and tailor each batch to whatever you fancy. Throw everything together in a bowl and then into the oven – done! I like this one served cold with yoghurt and fresh fruit or with warmed milk poured over, so the milk turns chocolatey and any chocolate drops begin to melt. For breakfast or for dessert, anything goes.
Time to make : 40 minutes
Servings : Makes 1 large jar (25 x 30g servings)
350g rolled oats
100g flaked almonds
80g coconut flakes
40g chia seeds
4 tbsp soft light brown sugar
40g cocoa powder
2 tsp sea salt
6 tbsp olive oil
6 tbsp maple syrup
2 tsp vanilla bean paste (or use vanilla extract)
140g dark chocolate chips
Preheat the oven to 200ºC/180ºC fan and line two baking trays with baking paper.
In a large bowl, mix together the oats, nuts, coconut flakes, chia seeds, brown sugar, cocoa powder and salt.
In a small pan over a low heat, warm the olive oil, maple syrup and vanilla together until just warm and then pour over the dry ingredients, mixing everything together well.
Spread the mixture evenly out on to the baking sheets and bake for 20 – 25 minutes, stirring halfway through, until toasted and golden.
Add the chocolate chips once the granola has completely cooled (or while it’s still warm if you want them to melt). Store in an airtight container for up to 6 months.
10g fat, 32g carbs, 5g protein
Good to know/alternatives:
To make this vegan, use vegan chocolate
For a gluten-free version use gluten-free oats