Homemade Dark Chocolate & Almond Granola
Friday, 10 June 2016
I am so excited to share this recipe with you. Not just because it's my first ever recipe on my blog, but also because it's something I've been trying out and tweaking for the past couple of weeks.
My time in Canada has left me with a bad habit of buying chocolate cruesli from the grocery-store and, as you probably know, that's not the healthiest option. I often felt like my breakfast was making me more tired and didn't fill me up as well as it should. I recently got an oven at my new place (which made me way more excited than it probably should), so one of the first things I tried was making my own granola. I've tried a few different recipes and I feel like this one, with my own adjustments, is perfect.
What I love about this recipe is that it is so easy to make and requires only five ingredients which you can all find in your local shop. And even better? Without the almonds and chocolate, you got your basic granola recipe. You can basically add anything you'd like! A few of my tips? Leave out the chocolate and almonds and once you've spread out your oats on your baking tray, cover them with a bit more honey. This way they're a bit sweeter but without adding the cocoa. Of course you can also add coconibs, dried cranberries, dates, superfoods, whatever floats your boat. Have some fun with it ! :)
The original recipe was in cup measurements so I just tweaked mine following those, but for your convenience I've measured out what all the ingredients would be in grams. This batch lasts me about a week (and I eat it almost every morning) which is perfect.
- INGREDIENTS -
¼ cup / 40gr coconut oil
½ cup / 150gr honey
3 cups / 240gr old fashioned oats
½ cup / 70gr almonds (chopped up)
½ cup / 50gr dark chocolate (chopped up)
- RECIPE -
Start of by preheating your oven to 160 degrees Celsius.
Pour the honey and coconut oil in a little sauce pan and melt slowly on the lowest heat possible (you definitely don’t want it to boil). Let it cool down a bit.
In a large bowl, mix the oats with the chopped up almonds and pour in the honey/coconut mixture. Mix this with a large spoon until all the oats are covered with the honey mixture.
Line a baking tray with baking paper and spread out your sticky oats to cover the whole tray.
Bake in the oven for about 30 minutes. My oven requires me to turn the tray around after about 15 minutes (so all the oats get baked evenly), but see what works best for you. You want your granola to be a golden-brown colour.
After these 30 minutes, allow the granola to cool. This is important: it might not be as crunchy when you first take it out of the oven, but it gets crunchier as it cools down.
When your granola is fully cooled down, you can put it in a mason jar or any other type of airtight container together with the chopped up chocolate.
Original recipe from chefsavvy.com, tweaked to my preference.