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Zingy Chocolate & Lime Granola
Updated: Jul 1
Chocolaty granola with a zingy hint of lime.
Chocolate and lime is not the obvious flavour combination that comes to mind when pairing citrus and chocolate. It is however a wonderful flavour combination, even better than I had expected.
At the moment this granola is made on repeat in my kitchen.
TO MAKE THIS YOU WILL NEED
old fashioned rolled oats, preferably organic. Use gluten-free is needed.
cacao powder, or unsweetened cocoa powder
fresh lime, zest and juice
coconut oil, preferably cold-pressed and organic
maple syrup or agave syrup
sea salt
raw hazelnuts
vegan dark chocolate chips (optional)
ADDITIONAL ADD-INS
sunflower seeds
flaxseeds
add more lime zest to increase the zing
add more maple syrup or chocolate chips if you prefer a sweeter granola
replace the hazelnuts with almonds or macadamia nuts
HOW TO MAKE THE GRANOLA
Melt the coconut oil (if solid) and add the lime zest and juice, cacao powder, maple syrup and salt.
Pour the mixture over rolled oats and hazelnuts. Mix well.
Spread out on a baking sheet and bake in the oven.
Remove from the oven to cool.
Sprinkle with chocolate chips (if using) and enjoy!
HOW TO STORE THE GRANOLA
Store the granola in an airtight container. It should keep 2 - 3 weeks.
WHY DO I LOVE MAKING GRANOLA?
Making granola from scratch is easier than you might think and you can control exactly what goes into your breakfast.
Most store-bought breakfast cereal are loaded with sugars and additives, therefor homemade granola can be so much healthier.
You can make only as much as you need.
More often than not, it can also be cheaper then store-bought.
BEST ENJOYED
with plant-based yoghurt and fresh berries
almond milk and banana slices and fresh berries
sprinkle over your overnight oats or cooked oats
sprinkle over you smoothie bowl.
as a snack
OTHER GRANOLA RECIPES YOU MIGHT LIKE
OTHER CHOCOLATE BREAKFASTS
ZINGY CHOCOLATE & LIME GRANOLA
Chocolaty granola with a zingy hint of lime. For an even more indulgent breakfast add a few dark chocolate chips
Serves: 6 - 8
Time: 45 minutes
INGREDIENTS
2 cups old-fashioned rolled oats, preferably organic
2 tbsp cacao powder (about 30g)
1 fresh lime, zest and juice
4 tbsp coconut oil
4 - 5 tbsp maple syrup
pinch of sea salt
1/2 cup hazelnuts, roughly chopped
1/4 cup none-dairy dark chocolate chips, optional
2 tbsp linseeds (flaxseeds), optional
INSTRUCTIONS
Preheat the oven to 180C (160C fan) and prepare a baking tray.
In a small saucepan melt the coconut oil (if solid) on low.
Remove from the heat and add the lime zest and juice, cacao powder, maple syrup and sea salt. Give a good mix to dissolve the cacao powder.
Pour the liquid mixture over the rolled oats and hazelnuts and mix with a spoon until all evenly coated. It will seem at first as if the liquid mixture is not enough, but it will coat the oats as you continue mixing.
Taste and adjust as needed. Add more maple syrup if more sweetness is needed and more lime zest if it needs more zing.
Transfer the granola mixture onto a baking tray and spread out evenly.
Bake in the oven for 30 - 35 minutes.* Stir after 20 minutes to allow an even bake and to avoid burning. (*Ovens may vary, so I recommend checking every 5 minutes after the first 20 minutes to make sure it's not burning).
Remove from the oven.
Sprinkle with chocolate chips (if using) and stir to mix.
Once completely cool, store in an airtight container.
HAVE YOU MADE THIS?
If you have, I would love to see your creations on Instagram.
Make sure to leave a review below and give it a rating.
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