AuthorPooja SundariaCategoryBreakfast, Snacks, VeganA healthy breakfast recipe for the dark chocolate lovers - granola with raspberries and dark chocolate. Make a huge batch and enjoy healthy chocolaty breakfast all week! When it comes to chocolate, I love my dark. Dark and rich-full of intense flavours Perfectly paired with raspberry. Actually, raspberry and dark chocolate is a superb combination for homemade fresh baked granola.
It's perfect with milk, yogurt or straight out of the jar as a snack. It is vegan, gluten-free granola is amazing and the most amazing thing is that this recipe is refined sugar-free as well. Loaded with mix seeds healthy rolled oats, naturally, sweeten of maple syrup, nutty crunchiness of almond or any other nuts of your choice, sprinkled sea salt, flaky coconut with the goodness of cacao powder, top up with some freeze-dried raspberry, and intense dark chocolate chunk. In every bite amazing flavour and texture.
Well, homemade granola is my quick snack for all time and healthier than granola bought from a grocery store. Homemade granola is a perfect breakfast when you don’t have time to make breakfast in the morning or busy with a kid.
Due to busy schedules do not skip breakfast; the most important meal of the day. I am super excited to share this recipe with you if you like chocolate in the breakfast or snack, so you can also enjoy healthy and guilt-free flavourful aromatic freshly baked granola with chocolate and beautiful raspberry. Stay inside guys for your family and for yourself too this time. Happy baking.
Stay healthy, stay humble!
Ingredients
Instructions
Preheat the oven to 170° C with a rack in the centre position. Line a standard half sheet pan with parchment paper. Set aside.
In a large mixing bowl, combine old fashioned rolled oats, coconut flacks, sliced almonds, cocoa powder, seeds, sultanas, olive oil, maple syrup, vanilla extract, and salt. Mix it well to ensure all of the ingredients are incorporated and coated evenly.
Transfer the mixture to the lined sheet pan. Using a spatula spread into an even thin layer.
Bake at 325 degrees for 30-35 minutes, tossing the granola halfway through, until the granola is lightly toasted and very fragrant.
Let it granola cool completely to make sure the chocolate does not melt. When granola cooled down, then add chocolate chunks and crumbled dried raspberry. Then gently toss.
Transfer the granola to an airtight container and store at room temperature for 2-4 weeks.
Ingredients
Directions
Preheat the oven to 170° C with a rack in the centre position. Line a standard half sheet pan with parchment paper. Set aside.
In a large mixing bowl, combine old fashioned rolled oats, coconut flacks, sliced almonds, cocoa powder, seeds, sultanas, olive oil, maple syrup, vanilla extract, and salt. Mix it well to ensure all of the ingredients are incorporated and coated evenly.
Transfer the mixture to the lined sheet pan. Using a spatula spread into an even thin layer.
Bake at 325 degrees for 30-35 minutes, tossing the granola halfway through, until the granola is lightly toasted and very fragrant.
Let it granola cool completely to make sure the chocolate does not melt. When granola cooled down, then add chocolate chunks and crumbled dried raspberry. Then gently toss.
Transfer the granola to an airtight container and store at room temperature for 2-4 weeks.