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Jessica Prescott, founder of Wholy Goodness, shares this delicious chocolate granola recipe that will turn your breakfasts in to decadent feasts!

In Croatia, an innocent bowl of granola with chocolate hidden in it led to a full-blown obsession with chocolate breakfast cereals. This is my attempt at a healthy version.

 

INGREDIENTS

4 tablespoons coconut oil

4 tablespoons smooth or crunchy peanut butter

4 tablespoons maple syrup

200 g (2 cups) rolled oats

150 g (1 cup) roughly chopped nuts of your choice (hazelnuts pecans, almonds and walnuts are all good options)

80 g sesame seeds

60 g cacao nibs

10 Medjool dates

30 g coconut flakes

 

TO SERVE

Nut milk and fresh fruit of your choice

 

METHOD

Preheat the oven to 180C (350F/Gas 4).

 

Melt the coconut oil, peanut butter and maple syrup together in a medium-sized saucepan. Add the oats, nuts, sesame seeds and cacao nibs to the pan and stir until evenly coated.

 

Spread the oat mix on a baking tray and bake for 15 minutes.

 

During this time, remove the pits from the dates and finely chop into tiny pieces. It’s best if you keep a wet cloth nearby so you can wipe your sticky fingers and sticky knife occasionally.

 

Add the dates and coconut to the oat mix, stir, and bake for another 5 minutes, keeping an eye on it as the coconut can burn very quickly.

 

Allow to cool on the tray and then store in an airtight container. It will keep at room temperature for 1–2 weeks.

 

When ready to eat, serve with a nut milk of your choice and whatever

fresh fruit you have available

 

Recipe from Vegan Goodness: Delicious Plant-Based Recipes That Can Be Enjoyed Every Day by Jessica Prescott, founder of Wholy Goodness (RRP £15)

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