SUNDAY MORNINGS

December 05, 2015



Chocolate and Hazelnut Granola

nutella used to be my favourite treat as a child; slathered onto sandwiches cut length-ways or spooned, glossy, mountain-like, into my mouth straight from the jar. I've come to learn that having a hearty breakfast in the morning can begin your day with triumph and leave you bouncing with energy for the few hours to see you through to elevenses. Nutella, unfortunately, isn't one of them. As they say, breakfast should be eaten like a King (or Queen in my case) and I honestly believe that if you kick off in the right fashion, the rest of your day with follow suit. 

A healthy breakfast needn't be boring - you just have to open your mind to the endless mouth-watering possibilities there are. Recently, I have not been so inventive when it comes to the first meal of my day yet when your days are as choc-full of endless to-do lists, these are the times breakfast should take precedence. 

I hate to break it to you, but this recipe is no Nutella. However, it does add decadence to the mundane morning routine. The honey and cinnamon take the bitter edge off the warming cocoa powder and a pinch of salt ties up the sweetness and balances the flavours. Add in some roasted chopped hazelnuts, full of protein and some slow-release carbohydrates and you're on to a winner! Serve with sliced banana and fresh cold milk. 



Chocolate and Hazelnut Granola
2 cups of rolled oats
1 tsp ground cinnamon
1/4 tsp salt
1 tsp cocoa powder
1 tsp vanilla bean paste
1/4 cup sunflower oil
1/4 cup honey
1 cup roasted chopped blanched hazelnuts

1. Preheat the oven to 160C/325F/Gas Mark 3.
2. Place baking parchment in a tin and roast your hazelnuts for 5-10mins until sunkissed, then leave to cool.
3. In a large bowl, mix the dry ingredients: the oats, cinnamon, salt and cocoa powder then place aside.
4. Over the hob, amalgamate the honey and sunflower oil, then take off the heat and add in the vanilla bean paste.
5. Pour the wet ingredients over the dry ingredients and mix well to combine so everything is evenly coated. 
6. Place  the granola onto a lined baking tray and into the oven for 30-40mins, turning every so often. 
7. Once baked, remove from the oven, roughly chop your hazelnuts and mix in to the chocolatey granola before leaving to cool completely. 
8. Store in an airtight container for up to two weeks. 

Serving suggestion: Serve with sliced banana and fresh cold milk. 

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