Summer is in full-swing… well, kind of! Looking out of my window as I write this, you’d easily think is was Autumn. But never mind that let’s focus on this week’s easy-peasy recipe which is sure to mix up your morning routine this month.
I am a huge porridge lover and no matter what the weather or temperature you can pretty much guarantee that come 7:30am I am tucking into a big bowl of warm oats topped with an array of nuts, fruits and wholesome loveliness. However, every once in a while I put the porridge aside and reach for something a little different and that’s where this recipe comes in to creation.
I’m not a big fan of granola, in fact I think it is fair to say if my oats aren’t in a bowl of porridge or a gooey flapjack I’m probably not completely happy about the situation. These little cereal clusters seem to break that rule for me. I think it’s the chocolate coconut and hazelnut goodness that makes these feel almost naughty.
I like to think you could whip these up pretty quickly and store in a jar for as long as they are around (not long in my house). You could also mix up the combinations and try different nuts and seeds or even swap out the cacao for vanilla powder and add in some extra desiccated coconut. I like to serve these two ways; on top of a bowl of coconut yoghurt alongside some fresh strawberries or sliced banana and secondly, just like cereal – I place a couple of handfuls into a bowl and pour over my favourite almond milk and tuck in by the spoonful. You could also add more fruit to the cereal approach or drizzle over some nut butter to be extra indulgent.
what you need (serves 4 to 8);
- 15g quinoa puffs
- 100g oats
- 25g toasted coconut flakes
- 40g chopped nuts of choice (i used hazelnuts)
- 30ml melted coconut oil
- 35ml maple syrup or date syrup
- 1.5 tbsp cacao powder
- 15g almond butter
- 1tsp vanilla
what you need to do;
Start by pre-heating your oven to 180°C (fan) and prepare a non-stick baking tray, or line a regular baking tray with grease proof paper.
Take a large mixing bowl and measure out all your dry ingredients – quinoa puffs, oats, coconut flakes, chopped nuts and coconut flakes. Give this a good stir so that everything is evenly distributed.
In a separate bowl whisk together the melted coconut oil, maple or date syrup, almond butter, vanilla and the cacao powder until smooth and runny. You may find it easier to gently warm the mixture to ensure a runny consistency… this will make the mixing of the dry and wet ingredients much easier.
Next, pour the wet mix into the dry and work quickly to coat everything together. You may find it easier to use a couple of spoons or forks to ensure all the dry ingredients bind with the wet.
Empty the mixture onto your baking tray but, unlike granola, you don’t want to spread the mixture out too much. Spread it into one even layer rather than pieces. Bake this in the oven for around 20 minutes. Keep an eye on it to ensure it doesn’t burn around the edges. You want an even chocolate colour with lightly toasted coconut and the mixture to feel dry to the touch.
Once baked, remove from the oven and allow to cool on the tray for 15 minutes. After this time use your hands to break chunks, or clusters, off into little morsels. You can be as strategic about this as you like. I like to get my hands on it and just start breaking it up into all kinds of sizes. Once broken up into clusters, leave to cool completely and then transfer into an air tight container or jar and store in cool and dry place until breakfast.