I know there have been a lot of chocolate recipes around here lately but this is healthy chocolate granola, trust me. To be honest there is no chocolate in here at all but a dusting of cocoa powder and the addition of cacao nibs to give a hint of a dark chocolate flavour to what’s otherwise a very healthy serving of all the good stuff. Unlike regular shop bought granola this is gluten free, wheat free and has no refined sugar. Served with the banana icecream this chocolate granola recipe is also dairy free. Now isn’t that virtuous.
Feel free to scoff this multiple times a day.
Chocolate granola is great just with milk, gorgeous with greek yoghurt but it hits another level when served like this. Make the banana ‘icecream’ by taking 1.5 chopped frozen bananas with a teaspoon of your favourite nut butter and blend in a blender or a food processor. Freezing bananas is a great way to prevent wasting those ones that are almost overripe. Just peel, roughly slice and pop straight into a freezer bag and keep in the freezer. Frozen bananas make a great addition to smoothies, can be defrosted in a short time to use in banana bread or muffins or blended like this make an excellent creamy ice cream alternative. Topped with this chocolate granola, it’s like having dessert for breakfast. This pretend icecream will never replace the real stuff but it does a pretty good job.
Ingredients for Chocolate Granola
Makes about 15 servings – will keep in an airtight container for at least 2 weeks
3 cups Oats
1/2 cup Dessicated Coconut
1.5 cups Mixed Nuts chopped (almonds, hazelnuts, walnuts are good!)
1.5 cups Mixed Seeds (e.g. Pumpkin,
2 Tablespoons Cocoa Powder
60mls Maple Syrup
3 Tablespoons Coconut Oil
2 Tablespoons Cacao Nibs
1. Preheat your oven to 100C fan and line the base of a baking tray with baking paper.
2. Mix the oats and coconut in a bowl together. Sift the cocoa powder into the bowl and mix. Add the nuts and seeds.
3. Gently heat the coconut oil and maple syrup together.
4. Combine the oil and syrup with the oats, coconut, seeds and nuts in a bowl until everything is well coated.
5. Spread the mix evenly out on the baking tray and bake in the oven for 45 minutes giving it a stir every 15 mins or so to prevent burning.
6. When done, leave to cool for 5 mins before adding the cacao nibs.
7. Add any dried fruit you like once cooled.
As I mentioned above this will keep for 2 weeks in an airtight container. Apparently you can freeze it though I’ve yet to try – check this article from The Kitchn.
You can also make up large batches of the banana icecream and put it in a tub in the freezer to have it ready to go. It will freeze solid, so take out 5 mins before using so it will have the consistency of a soft scoop icecream…
This is also great to take to work in a container for a morning break.