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Chocolate granola

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Ingredients

Adjust Servings:
4 tbsp coconut oil
1 tbsp cocoa powder
1 tbsp maple syrup
200g jumbo porridge oats
100g mixed nuts, roughly chopped
75ml full-fat milk (per serving)

Nutritional information

274
Cals
8g
Protein
16g
Fat
3g
Fiber
22g
CARBS

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Chocolate granola

Features:

    This easy breakfast is filling and full of fibre – a wonderful alternative to sugary breakfast cereals.

    • 50
    • Serves 8
    • Medium

    Ingredients

    Directions

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    Cooking Tips
    Store in an airtight jar for up to 2 weeks.
    
    Serve with full-fat live Greek yoghurt instead, but remember to adjust the calories. The 75ml full-fat milk contains 47cals. Non-dairy milk can be used and the calories calculated separately.
    
    Buy your nuts ready mixed or chop your own selection.
    
    
    

    Add 100g finely chopped 85% dark chocolate to the granola for the last 5 minutes of the cooking time. Don’t stir but let it cool and harden for a few hours before putting it in the jar.

    Steps

    1
    Done

    Preheat the oven to 170 ̊C/fan 150 ̊C/Gas 3.

    2
    Done

    Melt the coconut oil with the cocoa powder and maple syrup in a large
    non-stick saucepan over a gentle heat, stirring regularly.

    3
    Done

    Remove from the heat and stir in the oats until thoroughly coated. Scatter evenly over a baking tray and bake for 15 minutes.

    4
    Done

    Remove from the oven and stir in the nuts. Return to the oven for a further 10 minutes.

    5
    Done

    Remove from the oven and leave to cool and crisp up on the tray.

    6
    Done

    Serve 40g granola with 75ml milk per person.

    lana terr

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