Friday, December 23, 2016


One of the many reasons why I love granola is how adaptable it is. You can mix and match the oats with any dried fruit you like. Although almonds are a fairly traditional granola addition, you do not have to limit yourself just to them. I find that a combination of toasted almonds and hazelnuts works really well, as well as toasted almonds and honey roasted peanuts. It all comes down to what you like in your granola. This one in particular is truly a breakfast indulgence.
With rich honey or maple syrup, unsweetened cocoa powder, cinnamon, and coffee, it is one of the best breakfast ideas. I like to combine my granola with vanilla yoghurt, but you can use any type of milk or yoghurt you like, dairy or non-dairy, of course. You just need to be careful and mix it a few times during baking, because the edges tend to brown and caramelise a bit quicker than the rest of the granola. Also, feel free to add more sugar if you like your breakfast on the sweeter side.

200 grams old-fashioned rolled oats
100 grams walnuts, roughly chopped
6 tablespoons desiccated coconut
50 grams raisins
50 grams dried cranberries
¾ teaspoon ground coffee
½ teaspoon ground cinnamon
120 ml cold water
2 tablespoons vegetable oil
3 heaping tablespoons thick honey or maple syrup
3 tablespoons unsweetened cocoa powder
2 tablespoons dark brown sugar

Take a large bowl and add in the rolled oats, roughly chopped walnuts, and the desiccated coconut. Mix them well, and set the bowl aside. Take a small saucepan and pour in the cold water, honey or maple syrup, dark brown sugar, and oil. Mix briefly, then sift in the unsweetened cocoa powder, ground coffee, and cinnamon. Whisk well, until the cocoa powder dissolves. Place the saucepan on medium heat, and bring it slowly to a boil. As it comes to a boil, whisk it occasionally, just to help the ingredients dissolve further. Once it comes to a boil, cook it for 1 minute only, whisking constantly, and remove it from the heat.

Quickly pour it over the rolled oats, walnuts, and coconut. Mix with a rubber spatula until everything is well-coated with the chocolate sauce. Take a large baking sheet, line it with baking paper, and transfer the granola to it. Flatten it as much as possible, and bake it immediately in a preheated oven, at 180°C (350°F), for about 20 minutes. While it bakes, use a wooden spoon to mix it around, just so it browns evenly. Once baked, add the dried fruit, mix well, and let it cool down completely. Store the granola in airtight containers, in a cool and dark place, for up to 3 weeks. Yields 600 grams.

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