For some of us, the need for a chocolate based cereal disappears as we grow up and realise it may not be the most nutritious choice. For others, like me, this inherent desire never evaporates and the more chocolate options I have in the morning, the better. This granola satisfies all the cravings I have and even stops me going for actual chocolate in the afternoons where it’s a hand in the cookie jar situation. The original recipe is from My New Roots – i’ve just adjusted a little as I like more buckwheat than oats and I had almonds on hand.
Add the above granola to a sweetened plum compote and you have a bowl of heaven that can be finished with a dollop of yogurt (i’m thinking greek or coconut) or even just a couple of glugs of milk. Organic whole has been my choice most mornings this week but almond would be great too. The fibres in the plum thicken the milk to a syrupy consistency and make it feel oh so indulgent. Apart from that I don’t think I need to explain why the plums are there. Did you see them up there, bright red, telling you just how sweet they are? Take another look…
Chocolate Plum Breakfast Bowl
Chunky Chocolate Granola
- 2 Cups Buckwheat Groats
- 2 Cups Wholegrain Oats (don’t use rolled/quick oats, gluten free if necessary)
- 1 1/2 Cups Coconut Flakes (I ran out so just used one cup and added some shredded instead)
- 1 Cup Almonds slightly crushed
- 1/4 Cup Chia Seeds
- 1/4 Cup Coconut Sugar
- 1/3 Cup Honey (you could use maple if you’re vegan but the granola may not clump as well)
- 1/3 Cup Coconut Oil
- 1/2 Cup Cocoa Powder
- 1 Tsp Vanilla Extract
- 1/2 Tsp Salt
- Preheat your over to 160°c and line two baking trays with baking paper.
- Measure and then combine in a large bowl the buckwheat, oats, coconut, almonds, chia seeds and sugar. Sift over 1/2 of the cocoa powder.
- In a small saucepan melt the coconut oil and honey together with the vanilla and salt. The trick to coating all the dry ingredients is to get this mix really hot so the coconut oil doesn’t seize when it comes off the heat.
- Once melted and hot (but not boiling) sieve the rest of the cocoa powder into the pan, quickly combine and pour over the dry ingredients immediately. Stir quickly to coat all of the mixture.
- Press the mixture onto baking trays like a slice. Bake in the oven for about 25 minutes. Stir regularly so the edges don’t char. It’s hard to tell when its done because of the cocoa but it shouldn’t take long – taste a coconut flake, it should taste toasted, not burnt.
- Leave to cool on the tray. I find leaving until completely cool is the best way to get granola clusters – the good bits. Store in jars.
Muscavado Plum Compote
- 8 Firm Plums
- 2 Tbsp Muscavado Sugar
- Splash of Water
- Halve the plums and take out the pit. Cut each half into two. Place all the ingredients in a medium saucepan.
- Cook the plums over a low heat for about 10 minutes. You want to cook them until they are very soft but some of the plums are still just holding they’re shape.
- The compote will thicken once cool but is ready to use at anytime.
Serve both the granola and compote with milk, pouring yogurt or yogurt – dairy or nut based – all options will be tasty – the compote would be great alone with vanilla ice cream too.