This Chocolate Orange Granola combines the rich, indulgent taste of chocolate with the bright, citrusy zest of orange for a breakfast that feels like dessert. Enjoy on top of Roohts Talbina for the most delicious breakfast or brunch.
Ingredients (Makes 2xs 500g Jars)
- 200g Rolled Oats
- 75g Linseeds
- 35g Pumpkin Seeds
- 25g Sunflower Seeds
- 100g Pecans, roughly chopped
- 100g Walnuts, roughly chopped
- Pinch Salt Flakes
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1 tsp All Spice
- 1/4 tsp Ground Cardamom
- 100g Maple Syrup
- 45g Light Brown Sugar
- 50g Coconut Oil
- 1 Orange, Zest only
- 100g Dark Chocolate, chopped
Instructions
- Combine Oats, Linseeds, Sunflower Seeds, Pumpkin Seeds, Pecans, Walnuts, Sea Salt flakes, Cinnamon, Ginger, All Spice and Cardamom in a large bowl and mix to combine.
- Add Maple Syrup, Light Brown Sugar and Coconut Oil to a pan. Bring to a simmer. Then add to the dry ingredients and mix through.
- Stir in the Orange Zest.
- Add Granola mix to a tray and spread out.
- Bake at 130 C/Gas Mark 2 for 45-50 minutes. Stir every 10 minutes.
- Leave to cool on the tray, then stir in the Chocolate.
Variations
The Coconut Oil can be replaced with Olive Oil.
Use Andy Nuts and Seeds that you like.
Storage
Store granola in an airtight container for 3 months.
