Genuine question for you my internet friends: how on earth is it already December? Where did November go? Is it only me?
Anyways, I love this time of the year. Whilst not being a huge celebrator of Christmas myself, I do love the Christmas spirit, the crisp air, the decorations, family, friends, and of course, FOOD. Yes, that capitalisation was completely necessary. WE LOVE FOOD.
This chocolate orange granola has been on my ‘recipes to make for my blog’ list for forever. I’ve been waiting patiently until December comes so I can share this festive breakfast recipe with you. Trust me guys, the wait was so worth it!
This chocolate orange granola is naturally sweetened with maple syrup, contains real orange juice, is packed with lots of good-for-you ingredients like oats and almonds, and best of all, is laden with hunks of dark chocolate. Actually most of all, IT MAKES THE MILK GO CHOCOLATEY. Life = complete.
How to make chocolate orange granola:
Making your own granola at home is super simple and super rewarding for 3 reasons:
- You can control exactly what goes in it, so your breakfast is not only healthier but tailored to your taste preferences,
- The granola in the oven will make your house smell AMAZING.
- See no. 2 😉
To make this chocolate orange granola recipe, start by mixing together the orange juice, almond butter, cocoa powder, maple syrup, and a little cinnamon if you wish. What’s not optional is a pinch of salt, which helps to bring out the flavours.
Then we’ll mix in some rolled oats (NOT porridge oats – we want the whole form of the oat here for extra texture) and roughly chopped almonds. Then we bake this mixture and leave it to cool before mixing in the chocolate!
Tips for baking perfectly cluster-y granola:
- Use a half sheet pan for 1 batch of this recipe. If you use a sheet pan too large, you will spread the granola too much and it will not be able to form clusters. You want to bake the granola in one mass to allow it to stick together.
- Halfway through cooking, break up the granola to form clusters. Move the crispy edges towards the center and the softer middle parts towards the outside to ensure even cooking.
- Cook the granola on low heat (160°C/ 320°F) to ensure it doesn’t burn.
- Leave the granola to cool completely after baking, so it becomes extra crispy. You’ll also want to wait for the granola to completely cool before stirring in the chocolate chunks so they don’t melt. I know the wait is hard, but trust me, it’s so worth it!
Variations on this recipe:
- You can use any nut/seed butter of your choosing in this recipe.
- If you do not have maple syrup, you can use agave syrup instead.
- Optional extra additions: sunflower seeds, chia seeds, flaxseeds, cocoa nibs, nuts, vegan white chocolate, orange-flavoured chocolate (if you want to go the extra mile!)
More vegan breakfast ideas:
Chocolate Orange Granola (vegan and gluten-free)
- 1 Clementine juiced – I had about 3 tbsp of juice
- 2 tbsp Almond Butter or nut/seed butter of choice
- 2 tbsp Cocoa Powder
- 3 tbsp Maple Syrup or agave
- pinch Salt
- 1/4 tsp Cinnamon optional
- 2 cups/ 160 grams Rolled Oats
- 1/3 cup/ 40 grams Raw Almonds roughly chopped
- 2oz/ 60 grams Dark Chocolate roughly chopped into chunks
- Preheat the oven to 160°C/ 320°F.
- In a large mixing bowl, whisk together the clementine juice, almond butter, cocoa powder, maple syrup, cinnamon and a pinch of salt.
- Stir in the oats and almonds and mix well to combine.
- Press the mixture onto a half sheet pan, keeping all the granola as one mass to allow clumps to form.
- Bake for 20 minutes, breaking up the granola halfway through cooking to ensure cluster formation and even browning.
- Leave to cool COMPLETELY on the baking tray before stirring in the chocolate chunks. Enjoy!
- The granola can be stored in an airtight container for 1-2 weeks at room temperature.
NUTRITIONServing size: 1/2 cup