Crunchy Chocolate Granola

To make granola crunchy you need to add a lot of fat and sugar, especially the one you buy in the store. I made a version that is crunchy and doesn’t need a lot of fat.

For this recipe I use brown rice cakes wich I break into small pieces; this way you get big crunchy granola without adding extra’s that you actually don’t need.

Big chocolate fans can add small chunks of dark chocolate, but if you want a lighter version you can just leave these out.

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Ready for the oven

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Ingredients :

• Dry:

  • 200 g oats

  • 5 brown rice cakes

  • 50 g walnuts

  • 50 g pumpkin seeds

  • 3 tablespoons maple syrup

  • 2 tablespoons of cacao powder

  • 1 teaspoon of cinnamon

  • big pince of salt

  • 1/2 teaspoon vanille-extract

  Wet:

  • 100 g medjool dates

  • 40 g nut paste (or almond butter, cashew butter, …)

  • 50 ml almond milk (or rice-, soy milk)

  Extra (optional after bake):

  • 50 g grilled coconut flakes

  • 50 g chopped dark chocolate

  Extra materials: scale, mixer, oven

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Directions:

1. Pre-heat the oven at 160°C and line a baking tray with baking paper.

2. Put all the wet ingredients in a mixer and mix till you get a smoothly running paste (if it is to thick you can add a bit more almond milk).

3. put all your dry ingredients in a big bowl and add the mixed wet paste.

4. Divide the granola on the baking tray and place it in the middle of the oven. Make sure your baking tray is not too full (which should be fine with these amounts). The granola needs space to get crunchy.

5. Bake at 160°C for 20-25 minutes.

6. After 10 minutes stir the granola.

7. Let it cool down completely and put in an air-free container.

8. Add your coconut flakes and chocolate for extra crunch and flavor!

   Tip: the chocolate flavour comes out the best with cold oat-, almond- or rice milk, but it’s also a great match in combination with greek yoghurt!