Recently I decided to have a go at making my own version of this deliciously chocolately granola, and the ideal place to start was the Guardian's 'How to make the perfect granola'.
Using this outline method, I made a few tweaks: quinoa flakes, (as I had some in the cupboard and they cancel out the naughtiness of having chocolate for breakfast), and puffed rice (aka. rice krispies) which are included in Waitrose's version, and lighten up what might otherwise be a bit of a heavy granola.
The resultin 'Nutty Chocolate Granola' is superb, (even if I do say so myself). Not an everyday breakfast, you understand, but as a once-a-week treat its just lovely. Give it a go!
Nutty Chocolate Granola
- 40 ml olive oil
- 120 ml maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 200 g rolled oats
- 75 g quinoa flakes
- 200 g mixed nuts (I used peanuts and whole skin-on almonds, as they are relatively cheap!)
- 30 g pumpkin seeds
- 30 g sunflower seeds
- 50 g rice krispies (puffed rice)
- 75 g dark chocolate, (grated or shaved into flakes - check it is vegan)
- Preheat the oven to 150ºC / 300ºF / Gas Mark 2.
- In a small saucepan, gently heat the olive oil, maple syrup, vanilla extract and salt for 2-3 minutes until fully dissolved and combined. Leave aside to cool slightly.
- In a large bowl combine the oats, quinoa flakes, nuts, seeds and rice krispies. Pour over the maple syrup and oil and mix thoroughly to combine.
- Cover a large baking tray with greaseproof paper, and spread out the granola mix. Bake in the oven for 30-35 minutes, stirring occasionally and making sure it is golden rather than burnt!
- Leave the granola to cool, then grate or shave the chocolate over the top. Store in an airtight container.