This granola wooed me. It blew my socks off and then some. I wasn’t expecting it to turn out so darn crunchy!
Granola and chocolate are my two weaknesses in life, followed closely by sourdough and peanut butter. There are probably a few more at times but generally I can never say no to handle full of granola or a bar of the dark stuff especially from the freezer.
This recipe is one I can’t take credit for. It’s very lightly adapted from Feasting on Fruit who creates some amazing super simple recipes. She is a genius!
I couldn’t believe incredible this granola was and once baked you couldn’t even really detect or distinguish the puffed cereal which I wasn’t expecting. I don’t think it would work as a non chocolate version as they’d be visually off putting but that’s not to say I won’t try some variations SOON. This one is nearly gone already and I did demolish it single handedly.
As smoothie bowl topping, snack in hand or in a bag, with some yogurt of choice, though a beautiful thick rich Coyo coconut yogurt is definitely a good call.
Give this a whirl, it will take minutes and you won’t regret it. It’s SERIOUSLY clumpy…like all good granola should be!
Chocolate No Oil GranolaPrint Recipe
- 110g rolled jumbo oats
- 50g crispy puffed rice cereal (gluten free if necessary)
- 40g pinhead oats
- 30g cocoa powder
- Pinch of Pink Himalayan Rock Salt
- 125ml maple syrup
- 1 - 2 tbsp dark chocolate chips to stir through once cooled (optional)
Preheat oven to 180C (350F).
Mix together oats and cereal.
Mix together cocoa powder and maple syrup in a jug using a whisk. Add you're pinch of salt.
Add wet to dry and mix thoroughly until everything is well coated.
Spread onto a large baking tray lined with baking paper.
Bake for 15 minutes.
Allow to cool on the tray for at least 30 minutes. Transfer to a seal tight tub where it will keep for one to two week.s.
You can stir through some dark chocolate chips into individual servings or before storing once it's FULLY cooled.