Ferrero Rocher Granola
Okay, so I am still clinging on to Christmas and all its chocolatey delights. But I also want to be healthier and eat all the right things that will nourish my body. So I came up with this granola as a great alternative to chocolate oats. I love breakfast as I believe in the motto 'anything goes' for the first meal of the day. Granola is my favourite as it is so quick to make and once made I always have a healthy breakfast in. Covered in milk or topped with greek or coconut yoghurt and a choice of fruit and nuts it is a winner for a quick breakfast or take a handful in a tub for a healthy snack on the go.
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 300 g porridge oats
- 50 g dark chocolate chips
- 50 g hazelnuts
- 25 g almonds
- 25 g brazil nuts
- 1 tbsp almond butter
- 1 tbsp cacao powder (add more if you want a more chocolatey granola)
Preheat the oven to 180C (350F).
Melt the coconut oil and almond butter in a microwavable bowl for 1-2 minutes until the coconut oil has melted.
Meanwhile, combine the porridge oats, dark chocolate chips, hazelnuts, almonds and brazil nuts in a large mixing bowl.
Once the coconut oil has melted whisk the almond butter and coconut oil together until fully combined and add the maple syrup and cacao powder and whisk again.
Add the coconut oil mixture to the dry ingredients and stir until combined.
Line a baking tray with baking parchment and pour the granola on to the sheet and spread out into an even layer.
Place in the oven and bake for 20 minutes, stirring halfway through. The granola should brown slightly but be careful it doesn't burn.
Remove from oven and allow to cool before transferring to an airtight container. It should keep for 1-2 weeks (if it is around that long!).