Cocoa Granola with Coconut, Hazelnuts and Chocolate

Free

Difficulty: Low
Time: 30 min
Quantity: 1 kg
Type: Breakfast Preparations
Dietary requirements: Gluten-free Cream-free Sugar-free Vegan

Ingredients

400 g rolled oats

40 g seed oil

160 g agave syrup

30 g cocoa powder

75 g coconut flakes

140 g hazelnuts

160 g dark chocolate

A pinch of salt

Granola, once you try making it at home, you will stop buying the supermarket one. It's truly different, much tastier and more flavorful. Plus you can make it with any ingredients you want. In this case I chose chocolate, hazelnuts and coconut, a combination I love, and I also added cocoa to give an extra touch compared to classic granola. I used chocolate leftover from Easter eggs, but of course you can use any dark chocolate. You can eat it as is, as a snack, or with plant-based milk, yogurt and some fresh fruit.

Method

First, preheat the oven to 170°C fan. Take the hazelnuts and roughly chop them with a knife. Not too fine, leave large pieces. Then take the coconut flakes. If they are too long, trim them slightly. Finally the chocolate. Roughly chop it but set it aside. This is important because if added before baking it melts and burns.

In a large bowl combine the rolled oats with the seed oil and agave syrup. Mix well with a spatula until the oats are completely coated. This is important because it helps them toast well in the oven and become crunchy. Then add the cocoa powder. Mix again very well until everything has an even dark color.

Now take a baking tray lined with parchment paper or a silicone mat. Spread the oat mixture evenly. Add the hazelnuts and coconut on top and mix directly in the tray. Finish with a pinch of salt, preferably flaky salt.

Bake at 170°C fan for about 15 minutes. You should obtain a golden color and a dry, crunchy texture. Once ready, remove from the oven and let it cool completely at room temperature, at least 30 minutes. When cold, you will see larger clusters formed. That's exactly what we want. Break them gently with your hands, leaving some larger pieces for texture. At this point add the chocolate and mix well. The granola is now cold, so the chocolate remains in pieces and does not melt. The granola is ready.

Storage

Store in an airtight container at room temperature for up to 2 weeks.

Tips

Of course granola is super versatile. You can change the nuts, use almonds or pistachios, add dried fruit or replace agave syrup with maple syrup. It is recommended to read these articles: - which ingredients to use - where to buy ingredients and pastry products