Crunchy Granola with Cinnamon & Dark Chocolate
- Preparation time
- 35 min
- Number of people
- 4 people
- Meal type
- breakfast
Start your day with a portion of crunchy granola, full of roasted nuts and a hint of cinnamon. The dark chocolate completes it.
Ingredients
- 300 grolled oats
- 60 galmonds — unsalted
- 60 ghazelnuts — unsalted
- 40 gpumpkin seeds
- 1½ tspcinnamon
- 1 tspvanilla extract
- 75 ghoney
- 50 mlsunflower oil
- ¼ tspsea salt — fine
- 80 gdark chocolate — minimum 70% cocoa
Method
- 1
Preheat the oven to 165 °C and line a baking tray with baking paper.
- 2
Roughly chop the almonds and hazelnuts. Deliberately leave some larger pieces whole.
- 3
Mix the rolled oats with the almonds, hazelnuts, pumpkin seeds, cinnamon, and sea salt.
- 4
In a separate small bowl, mix the honey, sunflower oil, and vanilla.
- 5
Pour this over the oat mixture and mix well, so everything is lightly coated.
- 6
Spread the granola over the baking tray. Lightly press the mixture with the back of a spoon. This will create larger crunchy clusters during baking.
- 7
Bake the granola for 20–25 minutes until golden brown. Gently turn it over once after about 15 minutes.
- 8
Remove the baking tray from the oven and let the granola cool completely without continually turning it over. It will become crunchy during cooling.
- 9
Roughly chop the dark chocolate.
- 10
Break the cooled granola into large pieces and mix in the chocolate.
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Sagas House