Start your day off with a happy bowl of this Choco-Nut Granola to add a little zip to your step. This was inspired by @onceuponarecipeblog’s Chocolate Nutella version which I have been wanting to make for weeks now, but I can’t get my hands on hazelnuts! We’ve also been out of Nutella for ages. It seems to be a rare commodity these days like flour, yeast and yes, certain paper goods!
Nutella being considered a food group by my children, I needed to find something to appease them before things got out of control in this household! This Choco-Nut Granola seems to have calmed the situation somewhat. Six eager hands hovered over me as I photographed it asking for, “just one chocolate chip?”, or, “maybe just a cluster?”. It was a win 😅 and to top it all off, this requires barely any clean up - just combine the ingredients on the baking sheet. 🙌🏼 The only problem was that should have doubled the batch!
3 cups (300g) rolled oats
1 cup (100g) mixed nuts, we used pecans and almonds. Measure, then roughly chop.
2 tablespoons unsweetened cocoa powder
1/4 cup (60ml) maple syrup or honey
1/4 cup (60ml) vegetable or coconut oil (if using coconut oil, warm it up so it’s liquid)
pinch of salt
1/2 cup (100g) chocolate chips or chopped chocolate
Preheat the oven to 325F.
Combine the oats and chopped nuts on a baking sheet. Sprinkle over the cocoa powder. Combine. Drizzle the maple syrup and vegetable (or coconut) oil over it, add a pinch of salt, and combine again.
Bake for 25 minutes, tossing halfway. Remove the sheet from the oven and immediately sprinkle over the chocolate chips so they melt into delicious clusters. Toss again. Allow the granola to cool completely before storing in an airtight jar for 7-10 days.