Chocolate Granola Recipe

Who doesn’t love the sound of a breakfast that includes the word ‘chocolate’?

This recipe may sound indulgent but it is full of healthy, natural ingredients and beats sugar-laden supermarket granola hands down.  If you want a protein fuelled gluten-free breakfast this recipe will keep you going until lunch.

You may already know that porridge oats are a source of beta-glucans, but do you know what they do?  Consumption of beta-glucans from oats as part of a meal contributes to the reduction of the blood glucose rise after that meal (this is why porridge oats keep you going).  Organic almonds are a source of magnesium, phosphorous, manganese, calcium, iron and zinc.  They are also high in vitamin E.

Recipe for 4 portions

Ingredients:

1. 2 cups Forest Whole Food’s Gluten-Free Rolled Oats or Forest Whole Food’s Jumbo Oats
2. 1/2 cup Forest Whole Food’s Coconut Chips
3. 1/2 cup chopped Forest whole Food’s Organic Almonds (or Organic Mixed Nuts)
4. 1/2 cup Forest Whole Food’s Mixed Seeds
5. 1/4 cup Forest Whole Food’s Organic Cacao Powder
6. 2 tbsp canola oil (or the oil you prefer)
7. 1/3 cup maple syrup
8. 1 tbsp Forest Whole Food’s Organic Coconut Sugar
9. 1 tsp vanilla extract
10. 1 pinch of salt
11. 1/2 cup dark chocolate chopped into very small pieces (or cocoa nibs)

Method:

1. Preheat the oven to 170 ° C
2. In a small bowl mix the wet ingredients and the cocoa powder until smooth
3. In a big bowl mix the oats, seeds, coconut chips and nuts
4. Pour the cocoa mixture over the dry ingredients and mix well
5. Spread the mixture evenly onto a baking tray and bake for 25-30 minutes or until fragrant, stirring every 10 minutes to ensure even baking.
6. Remove the granola from the oven and let it cool completely.
7. When cool add the chocolate, extra coconut chips and place it in a container that has an air-tight seal, and it should keep for a few weeks.