This chocolate almond butter granola is so good I almost feel bad for posting it, because unless you have the self-control of a Buddhist monk you are going to eat the entire batch in a matter of days. So I apologise in advance. But to be honest, I think you will thank me later.
During the week that I made this I daydreamed about it every afternoon at work, counting down the hours until I could get home and have my afternoon snack, which was quite simply a spoonful (or two, or three or four) of this granola. Seriously, I swear this stuff is more addictive than Nutella.
If you are into chocolate for breakfast then go nuts and eat this because it is as healthy as granola comes. But I like to think of it more as a snacking granola, the perfect afternoon treat. I had no need for milk with the chocolate almond butter, but the day I finished the first batch I made it again with chocolate hazelnut butter. That version was quite rich and so delicious with a bit of rice or almond milk.
I made this with my chocolate almond coconut butter, but if you are pushed for time or don’t have a food processor that will make nut butter you can use a store bought version. Just remember to check the ingredient list to make sure you are getting the good stuff, you don’t need any added sugar or preservatives.
Now I’ll give you the recipe, but don’t say I didn’t warn you…
- 2 cups (180 grams) gluten / wheat free rolled oats
- ¾ cup (230 grams) choc almond coconut butter (or store bought nut butter)
- ⅔ cup (100 grams) figs (or your choice of dried fruit)
- ⅔ cup (100 grams) mixed nuts, optional
- 2 tablespoons (40 grams) hemp seeds
- 4 tablespoons (60 grams) coconut oil, melted
- 1 tablespoon (10 grams) vanilla extract
- 2 tablespoons (40 grams) maple syrup, optional (if you have a sweet tooth)
- Preheat oven to 180ºC and cover a large baking tray with baking paper
- Add oats, nut butter, dried fruit, whole nuts and hemp seeds to a saucepan and stir to combine.
- Add the coconut oil, vanilla and maple syrup and heat over a low temperature until the dry ingredients are covered.
- Spread the mixture over a large baking tray and bake in the oven for approximately 25-30 minutes, stirring every 10 -15 minutes to avoid burning.
- Store in an airtight container.