Trust me, you need this chocolate and berry granola in your life. It is super easy to make, full of flavor, and just enough crunchy. Also, the food that has chocolate is amazing immediately!
Once you start making your own granola, you will only wonder why haven’t you started earlier. You can make a tasty and nutritious meal in little to no time. The base is oats, of course, and the rest is your own fantasy!
If you could choose one meal a day only what it would be? Mine is definitely breakfast. I’m the kind of person who can easily skip dinner or go light with lunch, but when it comes to breakfast, it is a big must for me.
However, a strict breakfast routine where you eat the same thing over and over again is not my thing. Yet, I like to keep things simple but have a variety at the same time. Therefore, granola as a breakfast staple seems like the perfect food for me. I tend to eat it with yoghurt and different fruits, or even add it to a smoothie bowl or chia pudding. But chocolate and berry granola is very delicious on its own, so you can also have it as a snack.
Chocolate and berry granola
- Baking sheet
- 250 g rolled oats (2 cups)
- 180 g unroasted buckwheat (1 cup)
- 1/4 cup dark agave syrup
- 1/4 cup coconut oil
- 85 g dark chocolate (vegan)
- 10-15 g freeze-dried raspberry
- 10-15 g freeze-dried strawberry
- pinch of salt
- Preheat the oven up to 170 degrees of Celcius with a fan function. (Upper and lower heat)
- Add oats, buckwheat, and salt to the bowl.
- Melt coconut oil and mix with agave syrup.
- Pour over dry ingredients and mix it well to make sure all dry ingredients are covered.
- Transfer onto a baking sheet lined with baking paper.
- Put into the oven and bake for 35 minutes, giving it a stir every 10-12 minutes.
- Let it cool down, then add in the berries and chopped dark chocolate.
- Transfer into the air-tight container and keep it for two weeks in a cool, dry place.
There are plenty of ways how to make granola. You can add various nuts and seeds, dried fruits, and chocolate, etc. I must admit, that I’m not a fan of seeds, but I love to add unroasted buckwheat since it adds crunchiness, and is also nutritious.
SUGARS AND OILS
Making granola at home also allows you to avoid a lot of sugar that store-bought granola has. I personally like to sweeten mine with agave or maple syrup, but coconut sugar is alright also. Just don’t go too crazy on adding sweeteners, as it is better to top it up with chocolate, fruits, or desiccated coconut, I use coconut oil all the time since making granola needs some sort of oil as well. But it is just my personal preference as I like coconut oil flavor and tend to use fewer vegetable oils.