Monday, August 25, 2014

Chunky Chocolate Granola

Granola and other cereal-based breakfast foods would have to be my most favourite thing to eat. That is, alongside grilled cheese sandwiches, chocolate, salmon sashimi, earl grey chiffon cake, double chocolate ice cream, raw chocolate milkshakes, camembert cheese with crackers accompanied with red wine, caramelised onions, and... yeah. A lot of other things. Point is, granola is one of my many favourite foods.  

 I can't say when my granola fetish began but it probably started after Dad started getting into toasted muesli for breakfast. Our pantry must have housed well over thirty types of cereal/muesli/granola over the last five years. If it has ever been on a supermarket shelf and on sale, Mum has bought it. 

As with the other granola recipe I have posted, this is another creation from Sarah B from My New Roots. Being a chocolate nut, I prefer this chunky chocolate version to the more fruity, and I suppose what could be called traditional, granola. However now that I've made both a couple of times each, I am more likely to randomly combine cereals, nuts, and sweeteners to suit what I have on hand.  E.g. the first time I made this I used walnuts, but the granola in the photos contains almonds instead. As long as you have the buckwheat groats, oats, honey and cocoa, the final product will resemble the original!

And when you thought things couldn't get any better, eating this granola with milk will turn the white goodness of soy/almond/cow into chocolate milk. Just like Coco Pops! But oh so much more delicious. 

Chunky Chocolate Buckwheat Granola (from My New Roots)
Makes 8 cups


3 cups rolled oats
1 cup buckwheat
½ cups coconut flakes
1 cup hazelnuts and/or walnuts 
¼ cup chia seeds
½ tsp fine grain sea salt
¼ cup coconut sugar
1/3 cup honey or maple syrup
1/3 cup coconut oil
1 tsp vanilla extract
½ cup cocoa powder 


1. Preheat oven to 175°C.

2. Combine oats, buckwheat, coconut flakes, chia seeds and coconut sugar in a large bowl. Roughly chop up the nuts and add them to the mix.

3. In a small saucepan over low-medium heat, melt the coconut oil. Add honey/maple syrup, vanilla, salt and cocoa powder. Whisk to combine until smooth.

4. Pour liquid ingredients over dry and fold coat.

5. Spread mixture out in an even layer on a lined baking sheet and press firmly with the back of a spatula to ensure that the mixture is compact. Bake for 15-20 minutes. Remove from oven, flip granola in large chunks, and place back in oven to bake for another 10 minutes, stirring every 3-4 minutes until toasted and fragrant. The dark colour of the granola makes it hard to tell whether or not the granola is toasted so be careful not to burn it! The nuts should taste pleasantly roasted. 

6. Serve with milk, yoghurt, fruit (sliced banana is our family's favourite cereal topping), or eat dry like trail mix. I'm not exactly sure how long this is supposed to last in an airtight container at room temperature since none of the batches have lasted longer than three days at our place. I'm guessing around two weeks?  

To quote Sarah B, "Whether you choose to eat this granola for breakfast or an afternoon snack doesn’t matter. What does matter is that you make chocolate granola a real priority in your life. Laundry can wait, emails can wait, and your hair looks just fine a little on the greasy side."

One last thing - if you see a similar chunky chocolate granola on the supermarket shelves by Carman's Kitchen, consider making this recipe first. And then try the bought product. There's no denying that Carman's Kitchen produces delicious products, especially considering it's widely available in mainstream supermarkets, but the ability to alter the sweetness etc to your own tastes in a homemade version is priceless. 

- Matilda

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