Choco­late & hazel­nut gra­nola

The Simple Things - - LIVING -

Home­made gra­nola is so much bet­ter than shop-bought, es­pe­cially when it’s a lux­u­ri­ous choco­late and hazel­nut one. Once made and cooled, this will keep for sev­eral weeks in an air­tight con­tainer.

Serves 6

100g salted but­ter 200ml honey 2 tbsp co­coa pow­der 250g por­ridge oats 200g hazel­nuts, blanched and roughly chopped 200g dark choco­late, roughly chopped

1 Pre­heat oven to 180C/Fan 160C/ Gas 4. Melt the but­ter in a large pan with the honey and co­coa pow­der. Tip in the rest of the in­gre­di­ents and mix well un­til ev­ery­thing is com­bined.

2 Tip the mix­ture onto a large bak­ing tray, spread it out and press down lightly. Bake for 18 mins, then re­move from the oven and leave to cool com­pletely. When cool, break into chunks and store in an air­tight con­tainer. Serve with yo­gurt and fruit.

This deca­dent gra­nola with gen­er­ous chunks of choco­late is one for a Sun­day morn­ing

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