CHOCOLATE, RASPBERRY AND SEA SALT GRANOLA

Granola is the Great Pretender. It lures you in with its promises of crunchy, golden health, but really, it’s a sugar bomb that’ll destroy your day about 30 minutes after you’ve knocked back the last saccharine spoonful.

But it’s the sweet crackle and chew that it’s all about, isn’t it?

So how do you have your cake (or granola), and eat it?

Like this. (Scroll down.)

Don’t buy store-bought granola EVER. AGAIN. Commit this perfect recipe of paradoxical hedonism/health to memory, and it’s all you’ll ever need in a cereal.

If chocolate and the rich velvet of cocoa is not your thing, look away now.

There’s little else that goes more gorgeously with dark chocolate than the ruby tang of red fruit. You can opt for freshly sliced as opposed to freeze-dried, but I like to use both, because a good granola should be a generous melange of texture as well as taste. Which, in the case of taste, is why I add Himalayan sea salt, and the bitter crumble of cocoa nibs, to offset the choc chips and honeyed clusters of oats and chia.

As with most things I concoct in the kitchen, the measurements are more guideline than imperative. But you can certainly rely on my ratios below for something that will make the greyest of mornings delicious. 

CHOCOLATE AND RASPBERRY GRANOLA

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• Prep Time: 10 mins
• Cook Time: 12 mins
• Total Time: 22 mins
• Yield: 8 1x

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Description

DIY granola kicks storebought to the dust every time. Ditch your cereal for this deathly delish dark chocolate, freeze-dried raspberry, and sea salt granola.

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Ingredients

• 1/3 cup fine, dark cocoa powder
• 1/3 cup honey
• 1/3 cup coconut oil
• 1 heaped tbsp cinnamon 
• 1 1/2 cups rolled oats
• 1 1/2 cups puffed rice
• 1 cup shredded coconut
• 1 cup roughly chopped pecans
• 1/4 cup chia seeds (black or white)
• 2 generous pinches of sea salt 
• 1/2 cup freeze-dried raspberries 
• 1/3 cup cacao nibs (or more, according to your preference)
• 1/2 cup dark chocolate chips

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Instructions

1. Preheat oven to 160 degrees C/ 320 F/ gas mark 3, and line an oven tray with unbleached parchment paper. Heat the cocoa, honey, coconut oil and cinnamon on low, stirring until melted and combined. Remove from heat.
2. In a large bowl, stir together oats, puffed rice, shredded coconut, pecans, chia seeds and salt. Pour over the melted chocolate mixture and stir well—use your fingers if you need to—until all is well-coated.
3. Tip the mix into your tray, spreading evenly.  Bake for 6 minutes, then scoop the granola on the perimeter into the centre, spread evenly again, and bake for another 6 minutes. TIP: Don’t be tempted to leave the granola in the oven for longer—it will crisp up once it cools!
4. Once thoroughly cooled, stir through the freeze-dried raspberries, cacao nibs, and chocolate chips.
5. Serve with your favourite milk, or an authentic full fat Greek yoghurt.
6. The granola can be stored in air tight container for 7-10 days—but you’ll hardly need that long to devour it.

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