Rachel  @littlemuffinblog has very kindly shared her gorgeous granola recipe with us.

This is the perfect recipe for a long relaxed Valentine’s breakfast and would also make the sweetest gift in a glass jar tied with ribbon. The ideal present to leave on a loved ones or neighbour’s door step!



The trick to achieving a chunky granola is blitzing up a small amount of the oats into a flour and mixing this in as it will help the clumps bind together. Also, packing it down well and flat on the baking tray forms those big clusters that you are after. Let it cool completely & lightly break up after it’s baked to your desired consistency.

This granola tastes so delicious both as a snack on its own or over porridge, yoghurt, smoothies etc.

Full recipe ..

200g oats
Pinch salt
60g pecan nuts
30g desiccated coconut or mixed seeds
2 tbsp light brown sugar
30g dark chocolate
2 – 3 tbsp coconut oil
2 heaped tbsp cocoa powder
3 – 4 tbsp maple syrup or honey
1 tsp vanilla extract

Equiptment: Baking tray lined with parchment paper

Method:
Preheat the oven to 170°C fan.

Blitz 2 heaped tablespoons out of the 200g oats in a nutribullet until fine.
Add to a large bowl alongside the rest of the oats, light brown sugar, pecan nuts & desiccated coconut or mixed seeds (I used pumpkin, sunflower & linseed mix). Mix well.
Note – Don’t add the chocolate at this stage.

Melt the coconut oil and maple syrup or honey in a pot over a medium heat or in the microwave for 30-40 seconds until melted.
Whisk in the cocoa powder & vanilla extract until smooth.
Pour into the dry mixture.

Finely pack the granola mix down on to the baking tray.
Bake for 25-30 minutes until crisp.

Let cool slightly then scatter over the chocolate chips.
Once completely cooled break up roughly into large chunks and store in an airtight container for up to 10 days & enjoy.

Thanks Rachel. Big fans of her page and all her delicious recipes! Definitely have a look at her page @littlemuffinblog and website https://littlemuffinblog.wordpress.com/