Description
This chocolate hazelnut granola is delicious! Sweetened with sweet potato and maple syrup – it’s the [healthier] version of Cocoa Puffs!
Ingredients
Scale
- 3 cups (450 grams) rolled (traditional) oats
- 1 cup (25 grams) puffed rice (or an extra 1 cups of oats)
- 1 cup (100 grams) hazelnuts, chopped
- 1/2 cup (80 grams) sunflower seeds
- 2 tablespoons white (or black) chia seeds
- 1/3 cup (40 grams) cocao powder
- pinch of sea salt
- 3/4 cup (150 grams) mashed cooked sweet potato
- 1/4 cup (60 ml) coconut oil, melted and slightly cooled
- 1/3 cup (80 ml) pure maple syrup
- 1 tablespoon vanilla bean paste
- 1/2 cup (90 grams) dark chocolate chips (OPTIONAL)
- To serve: warm milk
Instructions
- Preheat oven to 180 C (350 F) and line an oven tray with baking paper. Set aside.
- Place the oats, puffed rice, hazelnuts, sunflower seeds, chia seeds, cocao powder and sea salt into a large bowl.
- Mix thoroughly using a wooden spoon.
- Add the mashed sweet potato, coconut oil, maple syrup and vanilla to the bowl and mix thoroughly to combine.
- Arrange granola on the prepared tray in an single layer.
- Bake for 20-25 minutes (stirring every 5-7 minutes to ensure even browning) or until golden, crunchy and wonderfully fragrant.
- Allow the granola to cool completely.
- Add the chocolate chips and stir to combine.
- Serve granola with warm milk. Enjoy.
Notes
Store granola in an air-tight container in the pantry for up to 3 months.
Can be made ‘nut-free’ by omitting the hazelnuts.
- Prep Time: 12 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American