Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Chocolate Granola

Breakfast | 3rd June 2012 | By

Back in January when I saw the We Should Cocoa entry from Carol Anne’s Kitchen for chocolate and coconut granola, I bookmarked it straight away. As usual with these things it has sat neglected in my bookmarks folder along with many much older items. The spur I needed came in the form of this month’s Breakfast Club, founded and hosted by Helen of Fuss Free Flavours. The theme is Fairtrade. Now I know fairtrade is not all about chocolate, but chocolate was one of the very first things to be given the fairtrade label and it is this wonderful substance I associate most with Fairtrade. So time to trawl through my bookmarks where I was very sure I had a chocolate granola recipe!

As is my wont, I adapted the recipe quite considerably. First off, I had bought a bar of Divine’s fairtrade 85% dark chocolate specifically for the purpose of this challenge. When I read the recipe however, it was cocoa that was used. Well blow that, mine was going to contain a bar of real live chocolate. As this was for breakfast I wanted something healthy – to me healthy means NO SUGAR. So instead of using sugar, I used a mixture of date syrup, agave syrup and honey. OK I know chocolate has sugar in, but there is very little in an 85% bar, so I let that one go.

Anyway, this is how I did it:

  • Put 250g of rolled oats into a bowl.
  • Added 30g sesame seeds, 20g sunflower seeds, 60g apricot kernels, 30g goji berries, 50g coconut chips, 1 tsp ground cinnamon and 1/4 tsp fleur de sel (sea salt).
  • In a pan warmed 40ml date syrup, 40ml agave syrup, 1 flat tbsp honey and 50ml walnut infused rapeseed oil.
  • Added 50g of 85% dark chocolate (Divine) and stirred until melted.
  • Poured this into the bowl of dry ingredients and mixed until everything was evenly coated.
  • Spread this onto a large baking tray and baked for 50 mins at 125C, turning the mixture a couple of times during the process.
  • Left to cool
  • Stirred in 50g of chopped 85% dark chocolate (Divine). What I wanted to achieve here was to add the chocolate at a point where it would melt a little and clump with the granola mixture, but not so much that it melted completely. I didn’t manage it, so the chocolate remained unmelded.

The aroma of chocolate, coconut and roasting seeds emanating from the kitchen whilst this was cooking was mouthwatering and it scented the whole house wonderfully. Of course, I couldn’t wait until breakfast the next day to try some, so out came a bowl, spoon and milk and in went the granola. It was delicious and not too sweet; crunchy with the kind of texture which encouraged you to chew and enjoy the diverse flavours. I don’t think it will last long.

We Should Cocoa – The June Challenge

We Should Cocoa | 1st June 2012 | By

First off, I’d like to say a big thank you to Laura at How to Cook Good Food who did a fantastic job hosting last month’s We Should Cocoa. If you haven’t already seen her fabulous almond round-up do take a look.

I’m very pleased to say we have another guest host this month. This time the challenge is being hosted on the other side of the world, in New Zealand no less. I have the very great pleasure in welcoming Lucy, The KitchenMaid to the select band of chocolate addicts WSC hosts. If you haven’t come across Lucy’s blog before, you are in for a treat. Please have a look at this post to find out what ingredient she has lined up for us all.

Please note, entries should be made via the linky on Lucy’s post NOT via e-mail this month.