Simple, satisfying make ahead breakfast that will keep you full and completely adaptable to your tastes.
Michelle’s chocolate and hazelnut granola always gathers lots of interest when she posts photos on Instagram. It was therefore 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.
Michelle loves a simple breakfast of yogurt and granola in the mornings, however is always put off by the amount of sugars in shop bought granolas. Essentially, she likes dark chocolate and hazelnut granola and on occasion a handful of dried cranberries thrown in.
One of Michelle’s tips for making your granola is to add the dried fruit after baking the granola, it keeps the fruit juicy and not too chewy. This recipe should be a guide, add the nuts your prefer, or in fact what you have to hand and the same for the fruit.
This granola recipe is for guidance only, 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
- 1 cup porridge oats
- 1 cup jumbo porridge oats
- 45 g pumpkin seeds
- 120 g hazelnuts - chopped
- 2 tbsp cocoa powder - heaped
- 80 ml maple syrup
- 80 ml coconut oil
- pinch salt
- 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 140C Fan for 20 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.
Check out other oat based options in our apricot, almond flapjacks.
Shared with CookBlogShare where you will also find recipes by fellow food bloggers.