CHOCOLATE & PEANUT GRANOLA
It might sound odd to go out of the way to make your own breakfast cereal, but trust me it's worth it! It took me a while to get this recipe right, but I'm glad I persevered as this beats anything you get in the shop. If you're not as much of a chocoholic as me, feel free to leave it out, though skeptics please google the health benefits of dark chocolate before you come for me!
INGREDIENTS
Serves 14
330g porridge oats (not the instant kind)
100g salted peanuts
100g flaked almonds
25g puffed rice
25g dessicated coconut
50g soft light brown sugar
140g maple syrup
100g vegetable oil
1tsp vanilla extract
100g dark chocolate chips
METHOD
1
Preheat the oven to 140°C.
2
In the largest bowl you have, combine all of the ingredients (except for the chocolate chips). Stir really well to ensure everything gets coated in the syrup. To be sure of this, I recommend once you think you've finished stirring, stir some more!
3
Tip the mixture onto one very large, or two medium sized, baking trays. Bake for 30 minutes.
4
After 30 minutes, remove the tray(s) from the oven. At this stage, you want to make sure the granola isn't sticking to the tray, but also not to break it up too much so that it remains in nice big clusters. To do this, I just slide a fish slice underneath the granola until I've disloged all of the granola from the base of the pan, but avoid turning it over or stirring it around it.
Return to the oven for a final 30 minutes. If you used two trays, be sure to swap shelves to ensure even baking.
5
Immediately after removing from the oven, scatter over the chocolate chips. Leave to cool completely.
6
Once the granola is cooled, transfer to an airtight container or jar. The granola should be good for around 10 days.
Serving Suggestion
I love to eat this as I do all cereal - in a big bowl drenched in oat milk. However, it's also lovely over plain or vanilla yoghurt, with a drizzle of honey.
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