Now I just couldn’t let a coincidence like that go to waste. So when I was going through her blog and came across her post on Nigella Lawson’s Chocolate Peanut Granola, I knew I had found my recipe for this month. My husband and I love granola, but in Mumbai, its becoming increasingly hard to purchase good granola. Some of the brands we used to enjoy a few years ago have simply deteriorated in quality to such an extent that I have stopped buying it altogether. That’s where this recipe comes in. It just called out my name 🙂
This granola was so quick to put together. While it is in the oven, just as an added bonus, your house will smell divine. The list of ingredients is impressive and while I wouldn’t have changed a thing, I had to substitute the nuts and fruit in the list for ones that I have on hand. I’m trying to use up ingredients in my pantry and trying to not purchase stuff that I can do without. Why? Well that’s a good question and stay tuned to know why. I have news to share with you and I’ll do it soon, but I don’t want that to hijack this post. This granola sure deserves a post of its own. I love that way it tastes with the cocoa and the cinnamon and you’ll get a little chewiness, a little crunch, just perfect for a granola. I have found myself a great recipe for homemade granola. Thanks Aly!
Here’s a snapshot of the tray before it went into the oven –
And here’s what it looks like after it comes out. Remember to add the cranberries and raisins once it has cooled down. Glorious breakfast goodness, isn’t it. Without any further delay, lets get to the recipe. I halved the recipe and you will find the quantities I used here along with the substitutions I made. For a look at the original recipe, click here.
Nutty Chocolate Granola
1/4 cup good quality cocoa
2 1/2 cups oats
1/2 cup roughly chopped almonds
1/2 cup slivered almonds
3/4 cup chopped cashew nuts
1/3 cup applesauce
1 tsp cinnamon powder
1/4 tsp ground ginger
1/3 cup honey
1/4 cup light brown sugar
1/2 tsp salt
1 tbsp. vegetable oil
1/4 cup raisins
1/4 cup dried cranberries
Preheat the oven to 160ºC.
Mix all the ingredients, except the raisins and cranberries in a large bowl.
Spread the mix onto a foil lined baking sheet.
Bake for 45 minutes, stirring the mixture every 15-20 minutes or so.
Allow it to cool. Add the raisins and the dried cranberries and mix to distribute well.
Store in an airtight container.