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Chocolate orange granola
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Homemade Chocolate Orange Granola

Sweet, citrusy, and healthy breakfast of homemade chocolate orange granola for any day of the week. Excellent with your choice of milk or creamy vanilla maple yogurt.
Prep Time15 minutes
Cook Time25 minutes
Resting Time15 minutes
Total Time55 minutes
Servings 25 1/2c per serving
Calories: 291.5 kcal

Equipment & Tools

  • Food processor optional
  • Oven thermometer optional
  • Baking tray with parchment paper large
  • Mixing bowl large

INGREDIENTS
 
Metric - US Customary

DRY INGREDIENTS

  • 650 g oats (small size)
  • 65 g pumpkin seeds
  • 50 g coca nibs
  • 60 g flax seeds
  • 250 g almonds

WET INGREDIENTS

  • 270 g maple syrup
  • 40 g honey (acacia)
  • 40 g vanilla paste (Nielsen-Massey)
  • 25 g olive oil (extra virgin)
  • 12 g light brown sugar
  • 34 g date syrup

FLAVORS

  • 170 g chocolate (Valrhona - Guanaja 70%; coarsely chopped)
  • 56 g candied orange (diced)

INSTRUCTIONS

  • Preheat the oven to 165°C.
  • In the food processor combine flax seeds until coarsely chopped. Do the same with the almonds - Note 1.
  • Add all the dry ingredients into a large mixing bowl. Mix to combine and set aside.
  • In the food processor combine the wet ingredients and pulse until a nice thick paste is formed without any clumps - Note 1.
  • Add the sweet wet mixture to the dry ingredients.
  • Using a larger spatula mix it all until there are no dry patches of the granola mixture.
  • Let the mixture rest for at least 15 minutes for the sweet syrup paste to be incorporated in the oats.
  • Add the granola mixture to baking pan. Level the granola so that the thickness is the same throughout the tray - Note 2.
  • Bake granola for 15 minutes. After 15 minutes check the granola and using a large spatula fold granola over itself and spread it evenly. This will produce a more even golden color throughout - Note 3.
  • Bake for another 15 minutes or until the granola is golden in color.
  • Take it out of the oven and spread the chocolate and candied orange over the granola. Let it melt and as it cools it will coat the granola and dry out.
  • Once cooled and the chocolate has set again store the granola in airtight glass jars.

NOTES

  1. Alternatively, run your knife through the nuts and seeds several times.
  2. The granola layer should not be too thick. Check that it is roughly 1 cm in thickness.
  3. If you want larger chunks don't mix too much.

NUTRITION*

Serving: 40g | Calories: 291.5kcal (15%) | Carbohydrates: 38.1g (13%) | Protein: 7.3g (15%) | Fat: 13.3g (20%) | Saturated Fat: 3.2g (20%) | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 5.7g | Trans Fat: 0.1g | Sodium: 7.1mg | Potassium: 261.4mg (7%) | Fiber: 5.4g (23%) | Sugar: 16.2g (18%) | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 62.4mg (6%) | Iron: 2.1mg (12%)

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.