If you’ve never made your own granola, you probably should.
It’s one of those staple things, like bread, that’s just too easy to buy, and you might not have ever thought about making it yourself.
With a cupboard full of oats, I thought I might as well give it a go. I’m not the biggest fan of porridge, it’s alright, but nothing special. Granola, on the other hand, is an entirely different story. I could eat granola til the cows come home. In fact I don’t know anyone who doesn’t like granola. It’s just one of those universally loved foods.
So off I went in search of the ultimate granola. A good crunch is very important to me, and I am partial to a bit of chocolate, so I’ve tried to encapsulate my idea of the perfect granola in this recipe.
What I like best about doing things like granola homemade, is that it becomes really honest food, free from the preservatives and hidden sugars present in store-bought stuff. Not to mention it tastes ah-maz-ing.
Feel free to mix up the ingredients here as you like, swapping the nuts for brazils or cashews, or maybe adding some dried fruit.
My favourite way to enjoy this is with a generous splash of coconut milk, first thing in the morning.
Rise and shine!
Nutty Chocolate Granola
- 60 g almonds
- 60 g pecans
- 60 g hazelnuts
- 300 g oats
- 70 g desiccated coconut
- 1/2 tsp salt
- 50 g soft light brown sugar
- 150 g vegan butter
- 2 tbsp date syrup
- 1 tsp vanilla extract
- 60 g dark chocolate (chopped)
- Preheat the oven to 140°C and line a large baking tray with greaseproof paper.
- Place almonds into a mortar and break up into haves with a pestle. You can use a knife to chop them instead, or wrap them up in a tea towel and bash with a rolling pin. Repeat with the pecans (they are quite soft already so won’t need as much force). Hazelnuts are fine whole. Add the nuts to a large mixing bowl, then mix in the coconut, salt and sugar.
- Melt the vegan butter in a large saucepan over a low heat. Once melted, stir in the date syrup and vanilla. Add the granola mixture to the saucepan and stir until everything is evenly coated and sticky.
- Pour mixture onto lined baking tray, flattening out to the edges with a spatula. Bake in oven for 50 minutes.
- Take the tray out of the oven and sprinkle the chopped chocolate on top. Leave to cool completely. Break into bite-sized chunks and store in an airtight container.