I know I wasn’t the only child who grew up craving chocolate for breakfast. Chocolate breakfasts could evoke emotions in child-me that are hard to replicate in adulthood.
That said, I find that dark chocolate peanut granola (made very pretentiously with cocoa, cacao and carob), brings me pretty close to those feelings again (especially when it does that thing where it turns the milk chocolatey.)
Note: This dark chocolate can be quite bitter and rich, so this isn’t a recipe for kids. They have enough privilege with their chocolatey cereals. That said, I find that the bitterness of the dark chocolate granola is complimented quite wonderfully by coconut milk, and I’m a sucker for very dark chocolate, so whatever floats your boat.
30g Carob syrup (as always, I sing the praises of world food stores. I found my carob syrup in a Romanian market, dirt cheap. Can also order it online if you don’t have the luxury of a multicultural town to explore.)
30g Cacao nibs
30g Coconut oil
70g Cocoa powder
1. Preheat your oven to 180°C. Pulse your peanuts in a food processor, or crush them with something, it’s up to you depending on how big you want the peanut pieces to be in your granola.
2. Mix your oats, buckwheat, peanuts, cacao nibs and stevia in a large mixing bowl.
3. Heat your coconut oil in a mug for 40 seconds to a minute. Mix with carob syrup, cocoa powder, and about 150ml-200ml of water. It should create a large mug of thick chocolatey goop (i included a picture for the kind of consistency you need.)
4. Mix all of that together like your life depends on it. Folding the dry ingredients into the chocolate sauce is worth it for this granola, I promise.
5. Pour onto a foil-lined baking pan, and give between 20-23 minutes in the oven.
6. Once it’s cooled, portion into sandwich bags- this batch makes 6 good servings. I prefer mine served with coconut milk, and maybe a little sliced banana to add a little sweetness.