I have heard that the breakfast is the most important meat during the day – I am not sure whether it is correct but I cannot last until lunch without any food. Having one of the many fancy cereal products for breakfast, which is typically packed with white sugar, is properly not the best start you can give your body in the morning. For a long time I have had a natural and sugarless yogurt topped with a crunchy chocolate-coconut granola for breakfast. It is very tasteful and the yogurt is rich on protein and has low carbs content. For a long time I bought the topping, chocolate granola, at my local grocery store. One day I decided that I had to try make my own granola, and I am glad I did – This recipe, on homemade granola, gives you a very crunchy granola with a delicious chocolate taste. I primarily use this chocolate-coconut granola as topping for my breakfast. But it is also great as a snack or maybe as ice cream topping for dessert.
Crunchy Muesli with Cocoa – Chocolate and Coconut Granola
1 big jar
Preparation time: 60 min
Danish title: Chokolade og kokos granola
2.5 dl (1 cup) coconut oil
2.5 dl (1 cup) honey
1.25 dl (½ cup) cocoa powder
12 dl (5 cups) oats
1 tbsp. vanilla extract/essence
Pinch of fine salt
100-200 g (3½-7 oz) chopped nuts (I used 50g (2oz) pecan nuts and 50g (2oz) walnuts)
Step 1: Preheat the oven to 140 C (275 F).
Step 2: Heat up the oil and honey in a sauce pan.
Step 3: Add the rest ingredients and mix well.
Step 4: Spread the mixture on a baking tray covered with baking paper and bake the muesli in the middle of the oven for about 15 minutes. Keep an eye on the muesli during the baking – Do not let it burn. It should still be a little soft when you take it out the oven. During the cooling process the muesli gets hard and crunchy. Stir the muesli a couple of times when it cools off.
Step 5: When the muesli is cooled down store it in a large jar with an air tight lid. It should be good for about a month.
By Kim Nielsen