To me, it is no longer imaginable to leave the apartment without having a breakfast, which mostly consists of a bowl of homemade chocolate-superfood granola I very much enjoy baking. Since I rarely was happy with any supermarket-granola, I decided to start baking my own. It’s super easy to do and in the end, you get only the ingredients you like and only as much sugar in it, as you decide to put in it. I always go completely without sugar, because I prefer the taste of honey or maple syrup.
I used to like very sweet stuff and milk chocolate, but my husband never gave up trying to convince me how incredibly yummy dark chocolate can be. I must admit that I’m now even a bigger fan of dark chocolate then himself and I quit eating so many sweets, simply because they taste way too sweet now. Same thing happened with granola. Any kind I used to eat a few years ago, I couldn’t imagine eating anymore. Almost every granola I can get in the supermarket contains way too much sugar and other ingredients I don’t like. Also, I can never figure out why a tiny bag of mostly oats – not like this nut and superfood loaded version – costs so much money. That’s the reason why I started baking my own. It’s not necessarily much cheaper, but it definitely tastes better than anything you can get in any supermarket. In addition to that, you can save time making your granola for a few weeks ahead. Most of the recipes say it’s good for one week only, but mine tastes fresh even after 3 or 4 weeks. However, it’s very important to store granola in airtight glass jars to keep the crunchiness.
My recipe is all about combining different power-foods. The ingredients are not cheap in total, but breakfast is for me the most important meal and I generally never save money on food. I like knowing what I eat and the ingredients must be healthy.
You can buy anything, but you can’t buy your health. You can only take care of it by…e.g. eating healthy food.
Ingredients enough for about 2-3 weeks (all from dm drogerie markt)
- 500 g or 5 cups dmBio spelt flakes
- 500 g or 5 cups dmBio quinoa flakes
- 100 g or 1 cup dmBio popped amaranth
- 100 g or 1 cup dmBio popped quinoa
- 200 g or 2 cups dmBio hazelnuts
- 150 g or 1 1/2 cups dmBio cashews
- 100 g or 1 cup dmBio pecan nuts
- 100 g or 1 cup dmBio cocoa powder
- 100 g or 1 cup dmBio unsweetened shredded coconut
- one bar of dmBio dark chocolate (chopped)
- dmBio orange zest
- 200 ml or 2 cups of dmBio maple syrup
- 200 ml or 2 cups of dmBio coconut oil
Preheat oven to 150 degrees C. Line a baking sheet with parchment paper.
- In a large mixing bowl, stir together flakes, shredded coconut, orange zest, hazelnuts, cashews and pecan nuts.
- In a heatproof bowl or glass measuring cup, microwave maple syrup and coconut oil on high power until mixture is hot and bubbling, about 45 seconds. Pour over dry ingredients and mix everything together.
- Spread granola onto prepared baking sheet in an even layer. Bake, stirring every 5 to 7 minutes, until granola is fragrant no longer sticky, about 15 to 25 minutes. Let cool, stirring occasionally to break up the large pieces, for about 20 minutes. When granola is just barely warm, stir in chocolate chips or grated chocolate and add popped quinoa and amaranth. You want the chocolate chips to soften slightly so they “stick” to your granola. Granola will keep, stored in an airtight container, for up to 3 to 4 weeks.
I have also discovered smoothie bowls for me and my favorite one is a mixture of dmBio macadamia milk, blueberries and bananas. Simply mix all of them together and enjoy with your homemade granola.😍
Bon Appétit and happy mornings!!!
Granola is super easy to make, but it always sounds so impressive when you’ve made it yourself. Having a big jar of homemade granola on hand is one of those easy kitchen hacks that make you appear like a kitchen diva.