Starting this weekend off responsibly unlike this one. More specifically, with granola. Only the good stuff, no bad. Endlessly versatile, crunchy, chocolatey, nutty and completely addictive.
After I discovered my love for homemade granola, I knew the number of possible flavour combinations would be the most fun thing to play around with. I’m already thinking of a Christmas one, it’s crazy.
For this one, I added unsweetened peanut butter and raw cacao because we know how great chocolate and peanuts are together. The rest of remained pretty much the same as the first one I made, though feel free to change up the nuts, and add a little bit more honey if you like your granola on the sweeter side to munch on as is.
This granola can be eaten with fruit, more peanut butter, yoghurt, milk, anything you like. It’s great for a snack, a breakfast, a light meal. Super filling, super good for you. The honey can be swapped for maple syrup if you’d like to keep it vegan. And the raw cacao powder can be swapped for regular cocoa powder too. Here’s more on the differences between the two.
It comes together very very quickly, keeps for days together at room temperature in an airtight tin, and for a month or two in the fridge. This version doesn’t become as ‘clumpy’ because of the cacao powder that coats the oats, but it’s still perfectly crunchy and delicious.
I cannot wait for you guys to try this! The peanut butter is milder than the chocolate, but the flavours still work together really well. I’ve been eating this as dessert too, and I don’t even feel like I’m cheating on cake. Let’s make some granola!
- 2 cups rolled oats*
- ¾ cup flaked almonds, or any other nuts, chopped small
- ¼ cup raw cacao powder / cocoa powder
- 1 tbsp desiccated coconut, optional
- ¼ tsp salt
- ½ tsp vanilla powder/extract*
- ¼ cup olive oil
- ¼ cup honey (or maple syrup if vegan)
- ¼ cup unsweetened peanut butter, at room temp
- Preheat the oven to 175 C and line a baking sheet with a silicone mat or wax paper, which will prevent the honey from sticking to anything but the granola.
- In a large mixing bowl, combine the oats, almonds, cacao powder, coconut and salt and vanilla powder. Mix well.
- In a smaller bowl, whisk the olive oil, honey, peanut butter and vanilla (measure the oil first, so the honey slides right out of the cup). Mix well till smooth and combined, a balloon whisk helps.
- Pour into the oats mixture and mix well, making sure every inch of the mixture is coated.
- Tip the mixture onto the baking tray and spread it out. The idea is to have an even layer that's thick enough for the oats to do some 'clumping', but not so thick that the mixture doesn't cook. If your oven is small, bake in two batches.
- Bake for 20 to 25 minutes, until the oats are crispy and the mixture has darkened. The edges burn quite fast, so make sure you stir and flip the granola twice during the baking, as well as rotate the baking tray.
- Allow the baked granola to cool. As it cools, it will firm up more.
- Store in an airtight jar at room temperature for a few days, or freeze for a couple of months. Eat as is, or with yoghurt, fruits, milk, anything your heart desires. Enjoy!
*If using vanilla extract, mix it in with the other liquid ingredients. Vanilla powder goes in with the dry ingredients.