Here in leafy Tamboerskloof, weekend breakfasts are something of a fuss. The luxury of a lazy Sunday lie-in is always followed by a breakfast of similar indulgence. What you will find below takes the pleasure of breakfast to another level entirely. We’ve dared to cross granola with chocolate and have found ourselves in the breakfast realm of the gods…
The joy of homemade granola, of which we cannot get enough, is when it comes warm and honey-sweet from the tray, the oats golden and the nuts a sticky warm, rather than straight from the box. The chocolate twist is an extra-bitter one. We have always been chocolate puritans, believing the true way to appreciate cacao is in its unadulterated form.
Raw cacao powder is a top source of antioxidants and contains an abundance of magnesium and iron. The coconut oil undertone and hint of pure vanilla strikes all the right cords. The almond milk, which on these winter mornings we warm, adds an extra protein boost. Nut-milks are easier on digestion and can be made from any nut or seed you may have on hand (sesame is the calcium queen and the brazil nut pure decadence).
Chocolate granola, cinnamon-spiced almond milk and a handful of berries…weekend breakfasts are too serious a matter to settle for anything less than magnificent.
With hunger and love, J & J.
yield: about 7 cups
4 cups organic rolled oats
1 cup coconut flakes
½ cup almonds
½ cup pecan nuts
½ teaspoon sea salt
½ cup raw cacao powder
⅓ cup coconut oil, melted
½ teaspoon vanilla extract
⅓ cup agave syrup (or honey)
¼ cup coconut blossom sugar
Preheat your oven to 160°C / 325 F. In a large bowl combine the oats, coconut flakes, nuts and salt. Whisk together the cacao, coconut oil, vanilla, agave and coconut sugar. Pour over the oat mixture and give a good stir – everything should be evenly coated.
Transfer to a lined baking tray and bake for 15 minutes. Stir the mix and return to the over for another 10 minutes. Allow to cool to room temperature (if you can!) and store in an airtight container.