I love granola and have made various different types over the years. Sometimes the mix comes out of the oven and develops lovely stuck together chunky bits and sometimes it doesn’t really chunk together at all. This one is the latter type, more roasted oats than granola but perfect sprinkled over yogurt. I like this layered up with banana, blueberries and greek yogurt.
I find when making granola that it’s really easy to overcook and burn. I’ve had many mixes where the oats are lovely but the dried fruit or nuts are burnt. So now I add the ingredients in batches to ensure nothing burns.
Coco Choc Roasted Oats (makes a small kilner jar full – 1/2 litre size)
- 100g oats
- 1 tbsp raw cacao powder
- 3 tbsp coconut oil – melted
- 1 tbsp desiccated coconut
- 25g coconut flakes
- 30g dried mango – diced
- 50g raisons
- juice of one lime
Heat oven to 200c/400f/Gas 6. Mix the oats with the cacao powder. Add 2 tablespoons of the melted coconut oil and make sure the oats are well coated. Evenly spread the mixture onto a baking sheet lined with foil and bake for 10 minutes (shake the baking sheet after 5 minutes).
Turn the oven down to 160c/325f/Gas 3.
To the oats, add the desiccated coconut, the coconut flakes and most of the lime juice (save a couple of teaspoons worth). Mix well and return to the oven for 5 minutes.
Then add the dried mango and raisons, the rest of the melted coconut oil (1 tbsp) and the rest of the lime juice. Mix in well and return to the oven for another 5 minutes.
Take out of the oven to cool before storing in an air tight jar.
I’ve been snacking on this since I made it last night – fortunately there was enough left for breakfast this morning.