Chocolate & Peanut Granola
I know it may seem odd that I go to all the effort to make my own breakfast cereal, but believe me I am obsessed, and so is everyone else who has tried it. After a bout of pretty underwhelming trays of actual bird food came this beaut - crispy, crunchy and the perfect level of sweetness. As a self-confessed chocoholic, I always add 70% dark chocolate chips to mine (skeptics I suggest you google the health benefits of dark chocolate!), but if that is not your thing, feel free to sub dried fruit or even just enjoy it plain!
Makes 12 servings
100g flaked almonds
100g salted peanuts (if unsalted add 1/2tsp salt)
50g cornflakes (puffed rice will also suffice, as will a mixture of the two)
90g vegetable oil
140g maple syrup (or other liquid sweetener)
50g soft light brown sugar
1tsp vanilla extract
135g dark chocolate chips (70% cocoa solids) or dried fruit (optional)
Preheat the oven to 140°C.
Combine all of the ingredients (bar the chocolate chips/dried fruit) in the biggest bowl you have, and stir well. Seriously - once you think you're done stirring, stir some more. You want to make sure every single grain is coated in the syrup.
Tip the mixture onto a large baking tray (you may need to use 2), and press into a single layer. This is to ensure your granola sticks together into delicious clusters.
Bake for 30 minutes. Remove from the oven, and give everything a brief stir to ensure nothing is sticking, not too much as you want to hold those granola clusters together!
Return to the oven for a final 30 minutes.
Once out of the oven, scatter over the chocolate chips (if using) and leave to cool for about an hour. Do not be tempted to stir.
Once cool, give everything a good stir and store in an airtight container or jar, where it will keep for about 2-3 weeks.
I love this with milk, or vanilla yoghurt with some fruit for a healthy, balanced breakfast :).