Black forest granola breakfast bowl
SESAME FREE II DAIRY FREE II SOY FREE II VEGAN II GLUTEN FREE
This is an amazing breakfast bowl that tastes like a decadent dessert. It is two recipes in one: a dark chocolate granola and a cherry chia jam recipe. The tangy cherries and nutty gluten-free granola mixed with the creamy yoghurt is a flavour explosion.
The granola also makes a great gift. Just package it up all pretty and it's ready to go! Try this dark chocolate granola recipe, it's worth it!
Notes on ingredients
Oats
This recipe is gluten-free if you use gluten-free oats. Most supermarkets now sell GF oats.
Sweetener
Make this vegan by swapping the raw honey with either maple syrup, coconut blossom nectar or agave. There are so many sweeteners to choose from these days, so take your pick. I have also used coconut sugar which is a beautiful addition to the flavour of this granola. It tastes like butterscotch and I use it quite a lot in my recipes. You can find this at some supermarkets or health food stores. Sub for brown sugar instead.
Cherries
The cherries are frozen and so versatile to have frozen fruit in the freezer.
Chocolate
I like to use chocolate with a cocoa content of 70%, meaning that 70% of the chocolate has been made from ingredients in the cocoa bean. The remaining 30% will consist of other ingredients, such as sugar, predominantly but may also include, for example, tiny percentages of vanilla flavouring. The higher the percentage, the stronger the cocoa flavour, which means it will be more bitter and less sweet.
Use whatever chocolate you find palatable. Sometimes I will use 70/80% in my cooking and add a little extra sweetener like honey/agave/maple syrup. Dark chocolate is almost always dairy free unless it’s a cheap brand where they will add crappy fillers. My fave brands to eat and use in cooking are ( also allergy-friendly)
Green & blacks - Click here to go to the website.
Ombar - Click here for more info - buy this online at well easy OR in Waitrose or health food shops.
Raw chocolate - Click here for more information.
Plamil chocolate - Click here for more info
If you have a soy allergy, always choose raw chocolate, as this will not have any soy ingredients added. (Always check on the label, though.)
Vanilla
I would also recommend the brand of vanilla extract, Neilsen Massey, It’s such a high-quality product and you only need to use a small amount. I much prefer using this over the essence which is of lower quality.
Buckwheat
I love using buckwheat in granola, and it adds such a nutty texture. Buckwheat groats, the seeds of a flowering plant, frequently appear in recipes for a raw food diet and products such as buckwheat flour, soba noodles, kasha, or roasted groats. Buckwheat comes from the Fagopyrum esculentum plant, which is related to rhubarb and sorrel. It’s gluten-free, too, which is a bonus.
Cacao powder
Cocoa powder is cacao powder’s roasted-to-death cousin. Cacao powder is more nutritionally dense because it has only been heat treated up to 114 degrees. Read more about cacao powder here. I always use cacao powder in cooking, If you are in the UK buy from the grape tree found on most high streets, its far cheaper than the supermarkets.
Ingredients
How to store homemade granola
The chia jam can be kept in the fridge for a week. The granola can be stored in a Kilner jar. It will keep for 2/3 weeks.
Where can I buy the Chocolate mould?
The chocolate mould I used you can buy here. Alternatively, you can melt the chocolate, spread it onto a greased baking tray, chill it, chop it up and sprinkle it on top of the breakfast bowl.
FAQ’s
Can I customise my chocolate granola recipe? Absolutely! One of the great things about making chocolate granola at home is that you can customise it to suit your taste preferences. You can add different nuts, dried fruits, coconut flakes, or even spices like cinnamon to enhance the flavour. Try these other flavour combos;
Chocolate coconut granola - add toasted desiccated coconut at the end
Chocolate almond granola
Chocolate hazelnut granola
Chocolate peanut granola
Chocolate berry granola - Add freeze-dried berries once baked
Is chocolate granola healthy? While chocolate granola can be a delicious treat, consuming it in moderation is important. The nutritional value of chocolate granola depends on the ingredients used. Oats and nuts provide fibre, healthy fats, and protein, while cocoa powder adds antioxidants. However, sweeteners and chocolate chips can increase the sugar content.
Can I make a vegan or gluten-free version of chocolate granola? This recipe is vegan & gluten-free
How long does chocolate granola stay fresh? When stored in an airtight container or sealed bag, chocolate granola can stay fresh for up to two weeks. Keep it in a cool, dry place away from direct sunlight. If you notice any changes in taste, texture, or smell, it's best to discard it.
How can I enjoy chocolate granola? There are numerous ways to enjoy chocolate granola. You can have it with milk or yoghurt for a filling breakfast, sprinkle it over ice cream for a crunchy dessert topping, or grab a handful as a quick and satisfying snack. Feel free to get creative and experiment with different serving ideas!
Can I use chocolate granola in recipes? Absolutely! Chocolate granola can be a versatile ingredient in various recipes. You can use it as a topping for smoothie bowls, incorporate it into homemade energy bars, or even use it as a crunchy element in baked goods like cookies or muffins. Let your imagination run wild!
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1-hour cooking and prep time - Granola 12 portions
Step by step
Recipe
Granola
100g oats ( GF if required )
30g pumpkin seeds
50g buckwheat groats
50g almonds
50g pecans
75g coconut oil
50g raw honey/maple/agave
35g coconut sugar
20g cacao powder
1 tsp vanilla extract
Cherry chia jam
100g frozen cherries
15g raw honey/agave
10g chia seeds
3 tbsp water
Method
Preheat the oven to 160 degrees and line a baking tray with greaseproof paper.
Put the first 5 ingredients into the baking tray and combine well.
On low heat, melt the coconut oil, vanilla extract, honey ( or sweetener of your choice), coconut sugar and cacao powder, pour onto the dry granola mixture and bake for 45 minutes in the middle of the oven. Check every 15 minutes and mix up the granola so the edges don’t burn.
Place all the jam ingredients into a saucepan and boil on medium heat for 5/6 minutes with the lid on. When cool blend half the jam in a Nutri Bullet or similar.
Melt the chocolate in a bain-marie, or in the microwave and pour into the moulds and chill till set.
Take the granola out of the oven once cooled, then assemble the breakfast bowl with yoghurt, jam and granola. I garnished the bowl with some pretty rose petals from Waitrose.
Further help & resources
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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