“Breakfast like a king, lunch like a queen and dinner like a pauper.” You may have heard this saying countless times over, and for me, I try and eat like a king at every meal, I love to eat! This is particularly true for breakfast, which hands down is my most favourite meal of every day. A nourishing breakfast is a great way to anchor your day and this homemade granola recipe filled with chocolate notes, coconut and pecan nuts is the perfect start.
Who said that you can’t have chocolate for breakfast? Er..nobody! OK, so it may not be conventional to have chocolate for breakfast, but there are no rules to say that you can’t. Rules are there to be broken anyway and it’s nice to push the boundaries every once in a while. Chocolate granola is definitely the way forward and makes a delicious treat in the morning too.
Chocolate for breakfast? Yes please! Get your morning chocolate fix with this healthier chocolate granola.
- 200 g rolled oats
- 4 tbsp rapeseed oil or melted coconut oil
- 4 tbsp honey or maple syrup
- 3 tbsp cocoa powder
- 3 tbsp ground flax seed
- 3 tbsp pecan nuts
- 3 tbsp shredded coconut
- 3 tbsp raisins
Add the oats, oil, honey, cocoa powder and ground flax seed to a large bowl and stir through making sure that all of the oats are covered.
Lay the covered oats on non-stick baking tray and bake for 20 minutes at 160 degrees, remembering to turn them halfway through the cooking process.
Once cooked, take the granola out of the oven, allow to cool and firm up. When completely cool mix in the additional ingredients and try not to inhale the whole lot in one go.
Instead of using melted chocolate, which would make a huge mess, I opted for cocoa powder. The more cocoa powder you use the more bitter the granola becomes, so the amount you add really depends on how you take your chocolate. I added the raisins to help balance the bitterness, they add a natural sweetness and it works well.
CHECK OUT MY LATEST VIDEO SHOWING YOU TO MAKE THIS TASTY GRANOLA RECIPE: