I love granola but very rarely buy it. For one it is so expensive and secondly I eat too much if it is in the house. Making your own granola is quick, easy and allows you to control what goes into it and how much you make. The base ingredients for any granola are healthy – oats are full of protein and minerals and have a long list of benefits, seeds are a rich source of the essential Omega-3 fatty acids and nuts are rich in antioxidant vitamins. So what’s the downside? Well, all that lovely sweet crunchy yumminess comes from the added sugars and oil which are needed to bring it all together. That’s where making your own is better as you can play around with different sweeteners – honey, stevia, maple syrup are all better than refined sugar. Try different oils too – a popular choice is coconut oil which I do like but it is very expensive. Add in different nuts and seeds, dried fruit, even chocolate for a very special treat – the variations are endless. If eaten in moderation then granola has more health benefits than downsides. The key word here is moderation – I made this chocolate granola last weekend with the intention of taking photographs for my blog but it was polished off by all four of us snacking on it throughout the day. This weekend’s batch has been photographed and stored away out of sight until tomorrow’s breakfast 🙂
- 50g brown sugar
- 4 tblsp water
- 2 tblsp vegetable oil
- 2 tblsp honey
- 50g milk chocolate
- 200g oats
- 25g desiccated coconut
- 30g cocoa powder
- 100g sunflower seeds
- 50g brazil nuts, chopped
- Preheat the oven to 180°C, 350°F, Gas Mark 4 and line a baking tray with baking parchment.
- Place the sugar, water, oil, honey and milk chocolate in a pan and heat gently until the chocolate has melted and the mixture is well combined.
- In a large bowl, combine the oats, coconut, cocoa powder, seeds and nuts.
- Add the melted chocolate mixture to the dry ingredients and mix thoroughly.
- Spread the mixture on to the baking tray.
- Bake for about 25 minutes, and using a spatula, turn the granola every 10 minutes or so. Watch carefully as it does tend to brown quickly especially around the edges.
- Remove from the oven and press down firmly whilst still in the baking tray. Cool completely.
- Once cool, break into chunks and store in an air tight container.
This month’s theme for We Should Cocoa is all about chocolate and coconut and is hosted by I’d Much Rather Bake Than …
I’m also linking up for the first time to Honest Mum’s Tasty Tuesday link up
and to a Mummy Too’s Recipe of the week