Chocolate and Hazelnut Granola
25 mins
Ingredients
- 100g rolled oats
- 200g mixed seeds
- 150g blanched hazelnuts, roughly chopped
- 110g apple sauce
- 50g coconut oil, melted
- 1 pinch salt
- 100g 70% dark chocolate, chopped into chunks
To serve
- 490g fat-free yoghurt, greek or natural
Method
Preheat the oven to 160°C. Combine the rolled oats, mixed seeds and hazelnuts in a large bowl. Stir together the apple sauce, coconut oil and salt in a separate bowl then pour over the dry ingredients and toss to coat.
Tip everything into a large roasting tray then pat down the ingredients to form an even layer. Bake for 20 minutes, stirring occasionally, until golden and crisp. Remove from the oven, leave to cool then stir in the chocolate. Serve each portion of granola with a portion of the yoghurt.
Tips
This recipe makes multiple portions. Remember to split the total amount of granola and yoghurt by the number of servings. This will give you the weight of granola and yoghurt for each portion.
Kept in an airtight container, the granola will last up to 3 weeks.