Chocolate and Hazelnut Granola

I don’t know where to start. Seriously, look at it…

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Do you see my issue now? Its too delicious. Its too pretty. Its too healthy. To put into words.

This granola is a chocolate and nut addict’s wonderland, and yet you actually feel good for eating it. I have recently been trying to reduce the amount of grains I eat at breakfast and I found that I just couldn’t stomach perpetual eggs everyday – it scrambled my stomach (te he he!). So I thought, ‘hmmmm, what do I usually love?’ and that has always been granola, which we all know can be horrifically high in sugar (even though its advertisers are naughty and label it healthy, tut tut). So I had my aim in sight: a tasty and yet wholesome granola which needed some serious fructose cut, stat!!! I will admit I am rather smug with the outcome I achieved. But I am mostly smug because I know it won’t just make me happy, all of you can benefit too! honestly this will change your grain-free breakfast routine… did I also mention that it is packed with protein from all the tasty nuts?! Its basically a nutritionists/my dream.

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I choose to pair this granola with full fat Greek yoghurt and blueberries, but its also great with a splash of milk and raspberries, even try heating the milk up which is a great option now its turning wintery. Its also great to eat as a snack as it gives a great crunch. I often chuck it in a zip lock bag and take it with me to work. If you truly want to be decadent then mix a handful with nut butter (cashew is my chosen weapon) and much away! However, the ultimate indulgence (saved for weekends) is to pair it with coconut yogurt. I just can’t. You have to experience this. HAVE TO. NOW. GO!

Ingredients Makes 1 large batch

  • 100g coconut oil or butter, melted
  • 200g unsweetened coconut flakes
  • 100g hazelnuts, roughly chopped
  • 150g mixed nuts (I choose almonds, walnuts and pecans but you can choose your favourites!)
  • 100g pumpkin seeds
  • 5og cocoa/cacoa powder
  • 2tbsp cacoa nibs
  • 1 tsp cinnamon
  • 4 tbsp rice malt syrup (optional)
  • Full-fat yoghurt and blueberries to serve.

Directions

1. Preheat oven to 120ºC and line a baking tray with baking paper2. Combine all the ingredients and spread them evenly on the tray so they are not bunched up in piles (otherwise it will bake unevenly)

3. Bake for 20 minutes until quite dark so its crunchy, turning halfway through the cooking time

4. Remove from the oven and cool

5. Store it in an airtight container

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