Cacao & Hazelnut Granola Clusters

Granola is still my favourite breakfast at the moment! I love to play around with different flavours, and this one definitely stood out for me! Just the smell that came from the oven was incredible! Raw cacao power has such a strong flavour, that is really does go a long way. Just 1 tablespoon gave this granola a huge chocolatey burst! This one is for all the chocolate lovers out there as a great substitute for sugar filled chocolate flavoured cereals. So far I’ve tried this granola with nice cold almond milk, thick coconut yoghurt and a banana smoothie. You really can add it to anything, or just eat it as a healthy snack. I hope you love this recipe as much as I do.

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Ingredients (Makes one large container)

  • 2 cups of jumbo oats
  • 1/2 cup of hazelnuts
  • 1 cup of sunflower seeds
  • 1/2 cup flaxseeds
  • 4 tablespoons of hazelnut butter (Any other nut butter can be used if you prefer)
  • 2 tablespoons of maple syrup
  • 2 tablespoons of date syrup
  • 2 tablespoons of coconut oil
  • 2 teaspoons of cacao power
  • 2 bananas

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Preheat your oven at 160°C (fan)/180°C/Gas Mark 4. Put the coconut oil in a saucepan and melt on the lowest heat. Once melted, take off the hob and add the hazelnut butter, cacao powder, maple syrup, date syrup and stir together until you get a nice chocolate sauce. Mash the bananas with a fork, and add to the chocolate sauce mix. In a large bowl, add the oats, hazelnuts, flaxseeds and sunflower seeds and mix together. Add the wet ingredients to the dry ingredients and stir thoroughly, making sure the chocolate sauce is well spread out.

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When ready, cover your baking tray with parchment paper and pour the mixture over the top, making sure the mixture is evenly spread out. Use the back of a spoon or a spatula to pat the mixture down, this will help little clusters form. Bake in the oven for 35-40 minutes, although you will need to take the tray out of the oven after 15 minutes to stir the mixture. This will prevent the top layer of your granola from burning. Leave to cool for 20 minutes and store in an air tight container. Enjoy!

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