RECIPE

Chunky chocolate granola

Serves: 6
Prep: 20 minutes
Cooks In: 20 minutes

Chunky chocolate granola

I made this yummy chocolate granola as part of a breakfast spread recently for a couple of dozen guests, and I can tell you – it was popular! Packed with healthy seeds and grains, this granola is perfect for every day or for something a little more special.

Oats are not gluten-free, so use a mix of buckwheat puffs, quinoa flakes or puffs and/or rice puffs like in this Gluten-Free Muesli recipe for a gluten-free chocolate granola. Use coconut oil instead of butter for dairy-free.

I think this granola is best with natural yoghurt, but you can also use milk and fresh or stewed fruit. You can also play around with the combinations of seeds and nuts, use whatever you like!

Ingredients

Print Recipe

  • maple syrup 4 tablespoons
  • butter 40g (or coconut oil for dairy-free)
  • honey 1 tablespoon
  • wholegrain oats (rather than regular porridge oats) 2 cups (use a mix of buckwheat puffs and extra quinoa flakes for gluten-free)
  • quinoa flakes ¾ cup
  • sunflower seeds ½ cup
  • pumpkin seeds ½ cup
  • ground cinnamon ½ tsp
  • ground ginger ½ tsp
  • coconut flakes or threads ½ cup
  • sliced almonds ½ cup
  • macadamia nuts ½ cup, roughly chopped
  • dark chocolate (approximately 70% cocoa solids) 100g, roughly chopped
  • freeze-dried raspberries (or use dried sour cherries, dried figs or sulphate-free dried apricots) 15g, lightly broken

Method

Preheat oven to 150°C fanbake. Line two shallow roasting pans with baking paper.

  1. Heat maple syrup, butter and honey in a small pot over low-medium heat, stirring regularly until combined and butter has melted.

  2. Combine oats, quinoa flakes, sunflower seeds, pumpkin seeds, cinnamon and ginger in a large bowl. Pour over melted butter mixture and stir well to evenly coat.

  3. Divide mixture between prepared trays, spreading it out evenly.

  4. Bake for 15 minutes or until just beginning to colour. Remove trays and add coconut, almonds and macadamias equally to both. Toss well and spread out evenly. Return to oven, swapping shelves, for 3-5 minutes, until coconut is lightly golden (take care not to burn). Remove and allow to cool completely.

  5. Melt chocolate in a small bowl in microwave. Take ½ cup of the granola mixture and mix into the melted chocolate. Line a plate with baking paper and spread out the chocolate mixture about 1cm thick. Place in fridge to set, then use a sharp knife to cut into clusters. Add to granola along with freeze-dried raspberry pieces. Serve with natural yoghurt, milk and fresh or stewed fruit.

Handy hint
– This will keep in an airtight container for a couple of weeks. Feel free to experiment with different combinations of nuts, seeds and fruit.

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