Chocolate Cranberry Granola

Chocolate for breakfast is really ok.

Seriously ok in fact.

And what I love about this combo is that no one (as in smallish child) notices the buckwheat or the flaxseed. Or the fact that it’s no where near as sweet as those ‘healthy’ cereals from the supermarket.chocolate cranberry granola (Small)

And the base ingredients are cheap and full of slow release carbs, protein, B vits and omega 3s.

It’s got a little oil in it. But I’ve also made it without. Instead I used this outrageously amazing grape must from Sabato, foodies check out the photo below (it’s made from cooked grape must, cocoa and hazelnut ~ heavenly on coconut ice cream!). For an oil free version just add more water or pureed apple.

I’ve made a berry variation which comes out fabulously pink. Once you’re on a roll you could try all sorts of variations ~ apple + cinnamon, orange + cranberry.

You will need:cereal (Small)

4 cups oats
½ cup buckwheat
¼ flaxseed

½ cup dark cocoa
¼ molasses sugar
¼ cup maple syrup
¼ cup oil (coconut or rice bran)
¼ cup water
1 tsp vanilla essence

1 cup dried cranberries
1 cup dried coconut

Heat oven to 180. Oil a large baking tray.
Combine the first three ingredients together.
In another bowl, mix cocoa, sugar, syrup, oil, water and essence.
Combine, mixing well to coat the dry ingredients.
Spread on your oiled tray and bake for 15 minutes.
Stir in cranberries and coconut and bake for another 15 minutes. Watch closely.
Cool.

For the berry version sub the cocoa for berries. Whizz the berries with the other wet ingredients and sprinkle in some chopped dates.

Here’s the delicious grape must sauce.IMG_20151210_171543701 (1) (Small)

You may also like this recipe for vegan waffles