Chunky chocolate granola
Chunky chocolate granola
Ingredients
- 4 tablespoons maple syrup
- 40 g butter (or coconut oil for dairy-free)
- 1 tablespoon honey
- 2 cups wholegrain oats (rather than regular porridge oats (use a mix of buckwheat puffs and extra quinoa flakes for gluten-free))
- ¾ cup quinoa flakes
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ cup coconut flakes or threads
- ½ cup sliced almonds
- ½ cup macadamia nuts roughly chopped
- 100 g dark chocolate approximately 70% cocoa solids, roughly chopped
- 15 g freeze-dried raspberries or use dried sour cherries, dried figs or sulphate-free dried apricots, lightly broken
Instructions
- 1
Preheat oven to 150°C fanbake. Line two shallow roasting pans with baking paper.
- 2
Heat maple syrup, butter and honey in a small pot over low-medium heat, stirring regularly until combined and butter has melted.
- 3
Combine oats, quinoa flakes, sunflower seeds, pumpkin seeds, cinnamon and ginger in a large bowl. Pour over melted butter mixture and stir well to evenly coat.
- 4
Divide mixture between prepared trays, spreading it out evenly.
- 5
Bake for 15 minutes or until just beginning to colour. Remove trays and add coconut, almonds and macadamias equally to both. Toss well and spread out evenly. Return to oven, swapping shelves, for 3-5 minutes, until coconut is lightly golden (take care not to burn). Remove and allow to cool completely.
15 min - 6
Melt chocolate in a small bowl in microwave. Take ½ cup of the granola mixture and mix into the melted chocolate. Line a plate with baking paper and spread out the chocolate mixture about 1cm thick. Place in fridge to set, then use a sharp knife to cut into clusters. Add to granola along with freeze-dried raspberry pieces. Serve with natural yoghurt, milk and fresh or stewed fruit.
