Chocolate Granola
My easy homemade TRIPLE Chocolate Granola makes a fun, chocolatey breakfast. It's delicious, slightly bittersweet and great served with creamy yoghurt, or milk of your choice. A day that starts with a little chocolate is sure to be good!
Ingredients
- 350 g jumbo rolled oats
- 100 g flaked almonds substitute with chopped hazelnuts, if preferred
- 45 g dark or light brown sugar
- 120 ml maple syrup or honey
- 120 ml vegetable oil I use rapeseed oil
- 60 g cocoa powder
- 1 teaspoon vanilla extract optional
- sea salt flakes a generous pinch
- 100 g dark/milk chocolate chips
- 100 g white chocolate chips
Instructions
- Preheat oven to 150°C / 130°C Fan / 300°F / Gas Mark 2. Line a large baking sheet with baking parchment or a silicone baking mat.
- In a large mixing bowl, combine the oats, flaked almonds and sugar until combined.
- In a small jug, whisk together the maple syrup/honey, oil, cocoa powder and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, along with a generous pinch of sea salt flakes until the oats are all thoroughly coated. Spread the granola out on the baking tray - making sure it's an even layer.
- Bake for 15 minutes, then give a good stir, making sure the edges are pushed to the centre and redistributed so every bit of the granola gets evenly toasted.
- Bake again for another 15 minutes and repeat again, stirring as you did before. Now bake for a further 10 minutes. Sprinkle over 3/4 of the dark/milk chocolate chips, let the granola sit for a few minutes before stirring the chocolate in.
- Allow the granola to cool on the tray, once it's completely cool, add the remaining dark/milk chocolate chips and the white chocolate chips, and stir through. The granola will keep stored in an airtight for up to a fortnight.