Passer au contenu





Granola et chocolat

Ingrédients

Chocolate Layer
½ cup Meurisse Dark Chocolate With Orange

3 cups / 300g rolled oats (gluten-free if necessary)
1 cup / 200g buckwheat
1 ½ cups / 65g coconut flakes
1 cup /125g hazelnuts,  walnuts, pumpkin seeds or any  nuts of choice...
¼ cup / 30g chia seeds
½ tsp. fine grain sea salt
¼ cup / 35g coconut sugar
1/3 cup honey or maple syrup
1/3 cup coconut oil
1 tsp. vanilla extract

Méthode

Step 1
Preheat the oven to 175°C.

Step 2
In a large bowl combine oats, buckwheat, coconut flakes, chia seeds and coconut sugar. Roughly chop nuts and add them to the mix.

Step 3
In a saucepan over low-medium heat, melt coconut oil. Add honey or maple syrup, vanilla and salt.Whisk to combine until smooth.

Step 4
Pour liquid ingredients over the dry and folded coat.

Step 5
Spread mixture out in an even layer on a lined baking sheet and press firmly with the back of a spatula to ensure that the mixture is compact. Bake for 15-20 minutes. Remove from the oven, flip granola in large chunks, and place back in the oven to bake for another 10 minutes, stirring every 3-4 minutes until toasted and fragrant. 

Step 6
Remove from oven

Step 7
Break your Meurisse Dark Chocolate With Orange into pieces and scatter all over the mixture. Let the chocolate chunks melt into the warm granola. 

Step 8
Let it all rest and cool. Store into an airtight jar.

Enjoy! Eat it for breakfast, as a snack, on ice cream, in yogurt,...

Play around with other Meurisse flavors for your granola.

Recette de Barbara Jacops

Inspired by My New Roots

Autres recettes