Cocoa and Nuts Granola

Guys, I adore this Cocoa and Nuts Granola! In fact, I have a soft spot for granola.

Yes, some varieties are packed with sugars and all those familiar culprits, but indulging from time to time is perfectly fine, especially when you make your own granola at home.

In my view, homemade granola is generally healthier and tastier. And you know why? Because you get to choose only the ingredients you love, the ones that fill you up and bring you joy.

And, of course, cocoa is a must in this granola – after all, it’s a Cocoa and Nuts Granola.

I’m typically more inclined towards savory foods, but I do have a sweet tooth! Although, when you prepare this granola, you’ll quickly notice it’s not overly sweet. In fact, it even leaves a subtle salty hint because I always add a pinch of salt.

As I often emphasize, it’s all about balance and mindful eating. While I relish this granola, I don’t make it a daily indulgence.

Variety is essential in my diet, allowing me to enjoy a wide array of foods I love. To do that, I need to make the right choices.

So, I savor this nut and cocoa granola from time to time, ensuring I can continue to enjoy other delights like my morning toast or my beloved avocado toast.

If you prepare this granola without cocoa, you can use it as a topping for soups or incorporate it into salads!

The key is to let your imagination run wild because these recipes are exceptionally adaptable and versatile. You can even make it without oats and add more nuts if that’s your preference. It’s absolutely delightful!

 

 

This granola is great on top of cookies. Check this Oatmeal and Chocolate Cookies recipe for an example.

 

COCOA AND NUTS GRANOLA (1 medium jar):

INGREDIENTS:

• 2 cups of oats
• 1/2 cup sliced almonds
• 1/2 cup hazelnuts (with or without skin)
• Sunflower seeds to taste (optional)
• Pumpkin seeds to taste (optional)
• Flaxseeds to taste (optional – I used around 2 tbsp)
• Salt to taste
• 1 to 2 tablespoons of coconut oil
• 2 to 3 tablespoons of cocoa powder
• 2 tablespoons of maple syrup

PREPARATION METHOD:

1. Start by choosing whether you prefer to make this granola in a pot, wok, or skillet (if in a skillet, it’s best if it’s a large one, or you can always divide the ingredients and make a little at a time).
2. Put the pan/wok/frying pan on medium heat and add the oats. Let it toast for 1 min.
3. Add the almonds and hazelnuts and toast for another 2-3 minutes, stirring constantly so that they toast evenly.
4. If you choose to add seeds, add them now and mix well.
5. Add a pinch of salt and stir.
6. Add the coconut oil and stir well so that it spreads throughout the mixture.
7. Next, add the maple syrup and stir well.
8. Cook for 2 or 3 minutes or until it looks crispy and turn off the heat.
9. Let cool and add the cocoa powder.
10. Transfer the nuts and cocoa granola to a glass jar and store.
11. Serve on top of yogurt, or oatmeal, or as a topping on pancakes or cakes.

Suggestion: Use the nuts and seeds you like best. I used the ones I like, but the recipe works well with others.

Instead of cocoa, you can use cinnamon, for example.

Add dried wild berries, I think it should be great!

You can also add coconut flakes.