I have quite a sweet tooth. I do love my treats but I am trying, where possible to health-ivise (see me making up words there?) my treats because as I keep telling Bebito, treats should be, well, treats!
I often get a 3pm craving for something sweet and I’ve been trying a handful of nuts or a bliss ball at that time. Variety is the spice of life though and I thought I’d try something a bit different.
Which brings me to…”chocolate” granola! And it’s a big win! This is super tasty and the small boys both really liked it to. It does take a little organising though isn’t a lot of work really.
1 cup walnuts
1 cup almonds
1 cup rolled oats
4 tablespoons of melted butter or coconut oil or vegetable oil depending on your preference
1/3 cup runny honey – warm it slightly if you need to (I know some of you prefer maple syrup but we have access to some amazing organic honey so that is what I like to use)
3 tablespoons of raw cacao
3 tablespoons flax/linseeds
2 tablespoons chia seeds
1 teaspoon vanilla extract
Place almonds and walnuts in a bowl and cover with water. Leave to soak overnight but at least 12 hours if you can. This is step 1 to activating the nuts which I’m lead to believe helps your body process them better but I didn’t do it for that reason, I did it to make them easier to whizz up and make granola with!
Preheat oven to 120 degrees Celsius.
Drain the nuts and dry off. I actually laid them out on an oven tray covered and put them in the preheated oven a few minutes but you could do it with a tea towel. When dry add nuts to a food processor with the oats and whizz up until you get a lovely grainy consistency you personally are happy with.
Add the seeds, honey, cacao and oil/melted butter with vanilla and whizz again until all mixed through.
Place on a lined oven tray and spread out evenly.
Cook in the slow oven for around 2 hours or until dried and crunchy. Regularly stir the granola around to make sure it cooks evenly. I took to it with a butter knife every 20 minutes or so.
Allow to cool and store in an airtight container.
You could make it gluten free by omitting the oats but I’d reduce the amount of butter/oil to 3 tablespoons and honey to 1/4 cup.