As the chilly autumn is settling down and leaves start to turn red, I can’t help but want to curl up on the sofa with a bowl of goodness and a good book. If you are craving for chocolate or look for a comfy breakfast or crunchy healthy snack, I have got the perfect recipe for you: this delicious dark chocolate and almond granola. Homemade granola is so easy to make and way healthier that any commercial version, usually full of sugars and low in wholesome ingredients.
This recipe is simple, requiring just 8 ingredients and ready in about 30 minutes. The base is gluten free oats, chopped almond and pecans, chia seeds, cocoa powder and sea salt. I went for neutral flavored coconut oil and as a sweetener I used maple syrup. Yummy!
It has become my go-to afternoon snack, straight from the jar or with plant-based milk and banana slices. If you like this recipe, please comment, it’s always nice to see what you do with my recipes!
And if granola is your thing, check my other recipes, such as this Autumn Cranberry, Pecan and Applesauce granola or this one with walnut and figs.
- 250 gluten free oats
- 100 g chopped dark chocolate
- 100g chopped nuts (almond, pecans)
- 1 tbsp chia seeds
- 20g unsweetened cocoa powder
- ¼ tsp sea salt
- 80g coconut oil (neutral flavor)
- 8 tbps maple syrup
- Preheat oven to 175 degrees.
- Pour oats in a large bowl. Mix in salt, cocoa powder, chopped nuts, chia seeds and salt.
- In a smaller bowl, mix together melted coconut oil and maple syrup. Pour over the oats mixture and stir well until oats are moistened.
- Spread the mixture evenly onto a baking sheet and bake for about 25 minutes.
- Remove from the oven and sprinkle with half of the chopped chocolate. Stir well.
- Let cool completely and add the rest of the chopped chocolate.
- 250g flocons d'avoine sans gluten
- 100 g chocolat noir hâché
- 100g noix hâchées (amandes, noix de pécan)
- 1 càs graines de chia
- 20g cacao non sucré
- ¼ cc sel marin
- 80g huile de coco neutre
- 8 càs sirop d'érable
- Préchauffer le four à 175 degrés.
- Dans un large saladier mélanger les flocons d'avoines, noix, graines de chia, cacao et sel.
- Dans un autre récipient mélanger le sirop d'érable et l'huile de coco fondue. Verser sur les flocons d'avoine et bien mélanger.
- Répartir sur une plaque recouverte de papier cuisson et cuire pendant 20 à 30 minutes, en surveillant sur la fin.
- Sortir du four et ajouter la moitié du chocolat hâché. Laisser refroidir puis ajouter le reste du chocolat.
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