I don’t know about you, but breakfast is by far my favourite meal of the day. But it is one so many of us have so little time for and allow so little time to get it right. Get it right and it sets you up for a great start to the day. Check out my Chocolate Nut Granola recipe for the right start!
If you’re like me, you don’t enjoy the way common cereals make you feel and don’t always have time for scrambled eggs and veggies.
I like to make a nut granola on weekends, and then enjoy it with some yoghurt for the next few weeks.
The nuts and seeds are loaded with good fats and protein and I find even a small portion keeps me FULL and energised until lunch time. Best of all, you can use whichever nuts and seeds you have in your pantry already.
The nuts and seeds in this recipe are amazing for the whole family, kids and adults alike. This article has a great breakdown of the benefits of different nuts and seeds that you can add to this recipe.
This is also a suitable breakfast for pregnant women. Just note that there is a small amount of caffeine in this due to the cocoa. The total amount is only around 50mg of caffeine, so around 5mg per portion. Pregnant women are advised to reduce their caffeine intake to 200mg per day. But if you want a caffeine free granola, try this Home-made Granola recipe.
Chocolate nut granola is crazy-easy to make and smells and tastes great. Once you’ve made this you’ll probably never buy a processed muesli again!
Chocolate Nut Granola
Chocolate Nut Granola
- 2 cups mixed nuts and seeds (I like walnuts, pecans, hazelnuts, almond flakes , sunflower seeds, pumpkin seeds and chia seeds)
- 2 cups rolled oats
- 1 tbsp raw sugar
- 3 tbsp coconut oil
- 1 tbsp ground cocoa
- 2 tsp ground cinnamon
- 2 tsp ground vanilla bean
- 2 tsp ground ginger
- ½ tsp ground nutmeg
- 2 tbsp cocoa nibs
Preheat over to 160 degrees and line a roasting pan with baking paper.
Finely chop mixed nuts, or pulse in a blender, and mix together in a large bowl with seeds and raw sugar.
In a small frypan melt coconut oil, then add spices and gently fry until they smell amazing.
Mix spiced oil through nuts and seeds and tip out into roasting pan. Spread granola mix out, and sprinkle over cocoa nibs.
Bake in oven for 10-20 mins, until just golden (keep a close eye on them and don’t let them burn).
Granola can be stored in an air tight container for up to 3 weeks and makes about 12-16 portions.
You can customise this recipe as much as you like. I often add 1 cup of coconut threads to the mix once cooled. Chopped dried fruit also works well.