If you love granola, you should definitely think of making your own! Homemaking granola has so many advantages mostly being much healthier than store-bought ones which are usually containing a lot of sugar, unhealthy fats and many other unnecessary ingredients. I’m an unconditional fan of chocolate and nut flavoured granola as it go on approximately everything and is such a delicious treat. Trust me, once you’ve tried making a first recipe you’ll want to keep on creating more flavourful combinations! This one is just about the most perfectly chunky granola, check out my tip in the recipe 🙂
Granola lovers, I think we’ve all been confronted to this moment while shopping our granolas. You know the famous struggle when you really want a few ingredients from one pack and the main ingredient of another one! Well, let me tell you that this time is officially over if you start homemaking your granola. Firstly, it’s becoming a matter of playing around with your favourite ingredients and trying out new combinations, and that’s more than fun. Second, you can have great control over the products quality, nutritional value and sugar quantity. Finally, you can also vary the ingredients you use according to your cravings or adapt it to the season.
This recipe is one of the first I have tried to make at home and after a few trials got to find the perfect balance between all ingredients. I went for salted chocolate (mix of 100% cocoa powder & 85% chocolate chunks) and nuts one, maple sirup sweetened. It simply tastes amazing and is loaded with superfood. I love adding sea salt to chocolate, feel that it enhanced the flavours (hence less sugar is needed) as well as it changes our palate’s habits. It fits really well with yogurt and fruits. Here, I used ewe’s milk yogurt whipped with some vanilla and a kiwi from the Ardèche region of France, because we do produce kiwis in France so why sourcing them from foreign countries?
One of the best reasons to make granola is for the oat itself. It’s packed with proteins, minerals an high in fibres. Though I suggest you used organic rolled oats, check that they are certified gluten-free and not stating anything as “instant oats”, these tend to be modified (processed) for quick cooking. For the fat, I use coconut oil not to give too much of an oily texture and added a lot of nuts and grains to bring a little more natural and healthy fat to it!
Feel free to adapt the recipe and play around with the ingredients you best like! Just make sure that you adjust the quantity of sweetener accordingly. If using dried fruits, reduce the quantity while if using tangy elements maybe add up a drop of sirup. It also may be interesting price wide to make your own granola as good quality ones usually are very pricy too.
RECIPE around 750g
Prep time: 15 minutes Cook time: 30 minutes
You will need:
- 420g oats (certified gluten-free)
- 100g chopped nuts (I mixed almonds, hazelnuts and pecans)
- 30g chia seeds
- 30g linen seeds
- 50g cocoa powder
- 1 tsp sea salt (very full)
- 80g coconut oil
- 100g maple sirup
- 50g dark chocolate (used 85% pastry specific one)
Heat up the oven to 170°C.
In a small pot, melt the coconut oil over a low heat.
In a bowl add the oats, nuts, sea salt, cocoa powder, chia and linen seeds. Make sure that you use a bowl made for processing (either you have a specific one or would prefer using a bowl with a high rim), because this is my secret to the perfect granola chunks. Process a few times to obtain a thiner preparation.
Combine the coconut oil and maple sirup together, pour it over the dry ingredients and stir well using a rubber spatula.
Place the granola over a baking sheet. Do not press it too much, it won’t cook correctly, but rather spread it homogeneously.
Bake the granola for about 30 minutes. Every 10 minutes, stir the granola so it bakes well and evenly, it will allow the chunks to correctly form.
Take the granola out of the oven and let cool down completely before adding up the chocolate chunks.