chocolate & hazelnut granola

Michelle’s chocolate and hazelnut granola always gathers lots of interest when she posts photos on Instagram. So I thought it was about time that she write down the recipe and share it with our readers. That in itself was amusing as she does have a habit of adding a bit of this and that, indeed that’s something most of us are guilty of! Nevertheless sat down she did and worked out her perfect bowl of granola.

Being someone who enjoys granola and yoghurt in the mornings, Michelle decided to have a go at making her own so that she could make it exactly how she wanted. Essentially, she likes chocolate and hazelnut and on occasion throws in a handful of dried cranberries, if the fancy takes her. However, she is very clear on one thing, dried fruits should be added just before you serve. Baking the fruit along with the rest of the nuts and cereals only dries the fruit making it too hard to eat. Adding the fruit just before you sit down to eat results in plump juicy fruit being enjoyed.

Further this recipe is for guidance only, even so it gives you the ratios of oats to nuts and seeds. If you prefer pecans to hazelnuts, then substitute those instead. Adapt the recipe by adding your own preferred seeds and berries, in short make it your own.

Now, if I’m being entirely honest I really don’t do breakfast cereal of any kind, in fact I never had. However, I will happily sit and snack on this granola straight from the jar. Then this got me thinking, perhaps I need her to come up with a granola style bar as that’s something I would eat … watch this space!

chocolate & hazelnut granola

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Ingredients

• 1 cup regular porridge oats
• 1 cup jumbo porridge oats
• 45g pumpkin seeds
• 45g sunflower seeds
• 120g hazelnuts (lightly bashed)
• 80 ml coconut oil
• 80 ml maple syrup
• 2 heaped tbsp dark cocoa powder
• pinch of salt

Directions

Place the porridge oats in a large bowl, to that bowl add the seeds and bashed up hazelnuts (leave some whole for added crunch if you wish).

In a small pan gently melt the coconut oil then take it off the heat and add the maple syrup, cocoa powder and a good pinch of salt. Mix well and add to the oat mixture.

Spread the mixture on a lined baking sheet and pop into an oven at 140CFan for 20-25 minutes. Stir once halfway through to ensure nothing is sticking.

Allow to cool and store in airtight container. This granola will keep for 2-3 weeks.

Note

This simple recipe can be changed to suit your own tastes. Swap the hazelnuts for pecans, or add in flaked coconut along with the dried ingredients.

If you want a hit of spice, for example cinnamon, add this at the same time as the cocoa powder.

Dried fruit, for example cranberries, is best added when being eaten. The fruit tends to go too hard when baked.

 

Shared with CookBlogShare where you will also find recipes by fellow food bloggers.