I was so happy with my first batch of homemade crunchy chocolate granola that I did not think long after I had finished eating it. No more bought muesli. This is such an easy and yummy thing to make myself that I dive right into batch number two. Today I present you the two varieties in one post because one can be seen as the basic standard recipe and the other one is its spin-off. In a good way.
Crunchy chocolate muesli adapted from here
500 g (1.1 pounds) oat flakes (oatmeal)
Sunflower seed oil
100 g Chocolate drops or chocolate coating
Heat some oil and a tablespoon – or more – honey in a big pan and add your oatmeal. Break the chocolate in pieces or use something like chocolate drops like I did.
You may need to add more oil. When most of the oatmeal is coated with oil or chocolate. Line a backing tray with parchment paper and let your granola dry at a low temperature in the oven for a minimum of 30 minutes. Stir every now and then. Very basic, isn‘t it?
3C granola (chocolate, coconut, cranberry)
500 g (1.1 lbs)soft oat flakes (which basically means they are lightly ground)
500 g (1.1 lbs) regular oat flakes
A bar of chocolate coating (0.4 lbs)
Coconut flakes (or ground)
Follow the instructions above with using coconut oil instead of honey and sunflower seed oil. After having dried your granola in the oven for a while, add cranberries and coconut flakes to your taste and let dry together some more. Healthy and nourishing still light breakfast for every day and my morning staple. ~Anna~