I have been wanting to make this recipe since I saw it on Jenny Mustard’s YouTube channel. My folks, especially my dad, love eating granola, but the store-bought versions he has for breakfast is loaded with refined sugars – even the light or low-fat varieties – don’t let brands fool you!
This chocolate granola recipe is such a tasty treat! Not only is it super scrumptious but also healthy, inexpensive, and quick & easy to make. I amended the recipe ingredients and quantities slightly with what was available in my vegan pantry. You can enjoy it as breakfast with soy or cashew yoghurt, warm Almond Breeze almond milk, or on top of your cacao Kasha porridge. It also makes a great dessert topping for banana nice-cream or avo chocolate mousse. Alternatively, simply grab a handful and chow it as a snack when the munchies hit home.
Healthy Homemade Chocolate Granola
- 3 cups oats
- 1 cup puffed quinoa (bought at Foodies at R8.00 a box) or puffed rice
- 1/2 cup sunflower seeds
- 1/2 cup raisins
- 1/4 cup shredded coconut
- Dash of cinnamon or nutmeg
- 3 large ripe bananas
- 10 pitted dates
- 3 heaped tablespoons raw cacao
- 1/4 cup water
- Turn the oven to 150 degrees Celsius.
- Line a baking sheet with baking paper, glossy side down.
- Mix all the dry ingredients together in a big mixing bowl.
- Blend together the bananas, dates, cocoa and water in a high-speed blender (I use the OmniBlend V).
- Add the chocolate sauce to the dry ingredients and mix through till everything is coated.
- Scoop the mixture onto the lined baking tray and use a spatula to spread and 7. flatten the mixture out evenly.
- Place in the oven for 25 minutes (make sure you don’t burn your raisins).
- Let cool, crumble and place in an airtight container.
Vegan Love, Leo xx