Decadent Chocolate Coated Granola
Breakfast just got decidedly decadent with this chocolate granola – crumble over your fave smoothie bowl or chia parfait for breakfast bliss!
- Yields: 4 cups |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
1 ½ C (375 ml) rolled oats
½ C (125 ml) mixed seeds (linseeds, pumpkin, sunflower etc)
½ C (125 ml) coconut flakes
¼ C (60 ml) coconut oil, melted
¼ C (60 ml) honey
½ C (125 ml) raisins
2 x 100 g Beyers Loco Coco slabs, chopped/broken into pieces
your favourite yoghurt and fruit
Preheat the oven to 160 °C and line a baking tray with baking paper.
Add the rolled oats, nuts, seeds and coconut flakes to a mixing bowl. Pour in the melted coconut oil and honey and mix well to coat everything.
Tip the granola out onto the prepared baking tray. Place it into the oven and bake for 30 minutes. During the cooking process, stir the granola twice to ensure that it is evenly baked. When it is golden, remove it from the oven and add in the raisins. Press lightly to allow the raisins to adhere to the granola chunks. Let it cool completely.
Create a bain marie by placing a glass bowl over a pot that is about a quarter filled with water – the water should not touch the bottom of the bowl. Turn the heat to low-medium and add the chocolate to the bowl. Let the chocolate slowly melt, stirring occasionally.
Once completely melted, pour the chocolate over the cooled granola and mix to combine and coat. Allow to dry and then break apart into chunks. Perfect for sprinkling over your favourite yoghurt or chia seed breakfast parfait. Also a totally indulgent snack just on its own! Store in an airtight container.
Note: If you prefer your granola not completely coated in chocolate, you can opt to use only 1 slab of chocolate. Once melted, zig zag it over the granola and leave to dry. Break up and store in an airtight container.