Chocolate Granola
This chocolate granola is the perfect start to your day! Breakfast is not without reason considered the most important meal of the day. Granola, or also known as crunchy cereal, provides many valuable nutrients that keep you full for a long time due to its high content of oatmeal. The recipe is completely customizable to your personal taste, except for a few ingredients. As long as you have the basic ingredients of oatmeal, a sweetener and some oil, there are no limits to your imagination. The result can be enjoyed in a variety of ways and will keep for a few weeks in an airtight container. Personally, I like to enjoy the crunchy granola with a dollop of yogurt and a serving of fresh berries.
One reason besides the simplicity of making your own granola is to control the amount of sugar in the granola. Commercial products are unfortunately often overloaded with sugar – health aspects aside, that just doesn’t taste good! Also, you can decide what other ingredients you put in the oatmeal mix: Nuts, seeds, grains, or dried fruit – whatever suits your taste. Since my recipe doesn’t use dried fruit, you should note that it doesn’t have to be baked with the rest of the mixture. Just fold them into the finished granola, otherwise they will be way too dry.
After you have mixed all ingredients well as described in the recipe, the granola is baked in the oven. The method “low and slow” – i.e. slowly and at a low temperature – has proven itself here. This is especially important so that the maple syrup (or honey as a substitute) does not burn in the oven. Every 15 minutes you should break the crunchy muesli apart with a wooden spoon. After it has cooled down, you can put it into airtight containers. It will keep for several weeks.
Have fun baking it!
Chocolate Granola
Ingredients
- 180 g oat flakes
- 100 g almonds chopped
- 65 g brown sugar
- 85 g honey or maple syrup
- 30 ml oil
- 10-15 g cocoa powder to taste
- pinch of salt
Instructions
- Whisk together all ingredients except the rolled oats and almonds.
- Thoroughly fold the cocoa mixture into the rolled oats and almonds.
- Line a baking sheet with parchment paper. Spread the granola on it in as thin a layer as possible.
- Bake in the oven at 120 °C convection oven for about 60 minutes until crispy. Break apart the granola at regular intervals with a wooden spoon.
