Fall

Best For Breakfast Apple Chocolate Granola

by:
November 30, 2012
0
0 Ratings
Best For Breakfast Apple Chocolate Granola
  • Makes 4,5 cups
Author Notes

We just love to have a bowl of home made granola for breakast. With fresh milk or natural yoghurt it is the best way to start a day with a filling nutritious wholesome meal full of love and energy. Should we say is's also a nice sweet treat?

Here is how you make it. —GoodFood

What You'll Need
Ingredients
  • 2 cups oats
  • 1/3 cup roughly chopped almonds
  • 1/3 cup roughly chopped dates
  • 1/2 cup dried cranberries
  • 1 tablespoon chia seeds
  • 1 tablespoon flax seeds
  • 1 1/2 tablespoons sesame seeds
  • 2 big apples cut in halves
  • 1 tablespoon honey
  • 3 tablespoons olive oil, plus a little more
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 tablespoons cacao powder
  • 1 teaspoon sea salt
Directions
  1. Preheat the oven to 180 C. Roast your apples for 40-45 minutes until they soften.
  2. Oil a baking tray lined with parchment paper. Toss your oats, almonds, chia seeds, flax seeds and sesame seeds in a bowl and transfer them to the baking tray. Toast them for 10 minutes until they get a nutty flavour. Turn the heat down to 150 C.
  3. In a food processor puree your roasted apples, then add honey, spices, cacao and salt. Pour the mixture over the oats and mix evenly, then add dried fruit.
  4. Bake for ~1 hour until the granola gets golden color stirring every 10-12 minutes to make sure all sides of granola get toasted.
  5. Store your granola in airtight containers.
  6. The beauty of home-made granola is that you totally adjust it to your taste picking the ingredients you love. You can make it with apples, or pumpkin, or maple syrop, add any nuts you love, pick any dried fruit, add your favourite spices and certainly omit excess sugars and fat. It's all about your fantasy: if you love the ingredients you picked then you'll love your granola! Bon Appétit!
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2 Reviews

liz A.
liz A. July 2, 2015
made a batch of this a couple mornings past -

i will say, i was super excited about the pureed mixture aspect! and it didn't disappoint.
the amount of ground cloves turned out to be a little much for me though, so next time i'll adjust, but i appreciated the less sugary, more deep, and spicey (if you will) flavor that all of it lent.
 
liz A.
liz A. July 2, 2015
oh! i also meant to let you know of one small thing: you have 3 tbsp's of olive oil listed, and it wasn't entirely clear to me while i was making it, if this was the oil that was meant for coating the tray or if it was extra to be added while pureeing.