Jane Suthering's Chocolate Granola Recipe
Crunchy breakfast is a great way to start the day. Make this one in batches and store in an airtight container.
Preheat the oven to gas mark 6, 200°C. In a large bowl, combine the oats, oat bran and oat germ, sugar, shopped nuts, coconut, and seeds.
In another bowl, whisk together the oil, water, cocoa powder, vanilla extract and salt until well combined.
Stir this into the dry ingredients in the other bowl and mix thoroughly.
Transfer the mixture into two large baking trays and spread out evenly.
Bake for 15 minutes and turn the mixture thoroughly on the trays and bake for a further 15 minutes.
Allow to cool on the trays, then mix in the chopped chocolate. Store in an airtight container and use when required.
Serve with milk or yogurt and fresh fruit, such as raspberries, blueberries, bananas or strawberries, if you like.
- Ease of preparation: Easy
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
- 400g Porridge Oats
- 115g Oat Bran and Oat Germ
- 115g Light Muscovado Sugar
- 115g assorted Nuts - chopped
- 55g Desiccated Coconut
- 85g Sesame Seeds
- 150ml Vegetable Oil
- 150ml Water
- 2 tbsp Cocoa Powder - sifted
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 115 - 225g Milk or Dark Chocolate - chopped
- To Serve: Milk or Yogurt, Fruit such as Berries or Bananas (optional)
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What people are saying
The selection of chocolate and the quality is hard to beat. The flavour once you have tried real chocolate, you will never try the mass produced ones again.
William, Bluewater said on 18/05/2015