If it isn’t already completely obvious, I’m not the best advert for healthy eating. Occasionally though, when I’m struggling to zip up the jeans, I give myself a good talking to and try to behave myself. Within reason. I’m also really bad for skipping breakfast. I know, I know, it’s the worst thing to do. So in an effort to prep breakfast ahead I decided to come up with another granola recipe to encourage me to bring it to work to eat for breakfast. Inspired by a recipe in Lilly Higgins’ Dream Deli, I thought, chocolate!
This Crunchy Chocolate Granola isn’t strictly healthy, I mean, I add chocolate chips to the finished product. It is however, very tasty and easy to make. Adding the chocolate chips while the granola cools means that they melt slightly into the mix before firming up again, leaving you with beautiful clumps of chocolatey granola clusters.
Shop bought granola can be so expensive and full of hidden sugar. Making it yourself means you can control the amount of sugar in it. A big batch like this will last for ages.
Useful tips & links:
- A granola recipe is really just a basis for you to work with. Mix and match the ingredients with those you like yourself. For instance, I’m not a huge coconut fan so I’ve used a little here. Sometimes I leave it out altogether. If you like it add more. I don’t like dried fruit so I don’t use it but if you’re a fan, dried cherries or apricots or cranberries would be good. There are no rules.
- I don’t have a sweet tooth so I use very little honey in this in comparison to other recipes. I like to add fresh berries for sweetness when in season and a compote in Winter. Add more honey or some sugar to the mix when it is baking if you like.
- If you want to make this vegan, use agave or maple syrup in place of the honey. They will not need to be warmed so you can skip that step.
- This granola will store in an airtight container for about four weeks.
- If you prefer yours without chocolate, have a look at this Homemade Granola with Rhubarb Compote.
- There are so many good granola recipes out there from Irish food bloggers. There are just a sample:
- Gorgeous Granola from Nicola of Simply Homemade Blog.
- Homemade Granola from Frances of The Honest Project.
- How to Make the Best Healthy Granola from Eva of the Healthy Tart.
Crunchy Chocolate Granola
Makes 750g, 25 servings
- 350g of regular porridge oats
- 100g of flaked almonds
- 50g of cocoa powder
- 30g of dessicated coconut (optional)
- 100g of mixed seeds – any mix you like, I use 40g of pumpkin seeds, 40g of sunflower seeds and 20g of flax seeds
- A pinch of salt
- 100g of honey
- 2 tablespoons of water
- 1 teaspoon of vanilla extract
- 100g of chocolate chips (optional)
- Preheat your oven to 160c/140c fan/gas mark 3. Line one very large or two smaller baking sheets with parchment or greaseproof paper.
- Put all of the dry ingredients, the oats, almonds, cocoa powder, coconut, the seeds and the salt into a large bowl and mix well together.
- In a small pan heat the water and honey. This is just to thin the honey to make it easier to mix. When slightly warmed, stir it and the vanilla through the dry mix until it is all fully combined.
- Spread the granola mix in a thin layer over the baking sheets. If it is too thick the granola will not cook evenly.
- Bake for 20 minutes and then give it a good mix so that the outside doesn’t cook before the rest. Bake for a further 10-15 minutes until cooked and getting crispy. It will continue to crisp up as it cools.
- Take it out of the oven and mix through the chocolate chips.
- Allow the Crunchy Chocolate Granola to cool on the baking sheets. When fully cooled transfer to an airtight container and store in a cupboard at room temperature.
- Serve with fresh fruit or a compote and milk or yogurt.