Making your own muesli is definitely fun, add strawberry to it and you’ll have a succulent go to breakfast. We like the high amounts of fiber and anti-oxidants in this muesli and especially the fact that it’s so tasty you’ll never ever think of skipping breakfast. But now throw in some tasty chocolate in the mix, healthy food just became more appealing and tasty. For best results, don’t just use any chocolate in, I personally buy chocolates online from Chocolak, it’s an online premium chocolate store, and the great part is that they ship their chocolate with cooling packs during the hot season, so quality is never compromised. No need anymore to chocolate gift boxes to surprise your loves ones, whenever you feel ready to make this granola, take a quick trip to the nearest store to get the ingredients and order chocolates online for a fast delivery from Chocolak and create a batch that can last you a full week.
- 1 cup of rolled oats
- 75 grams of coconut flakes
- 100 grams of chopped almonds (make sure these are unsalted almonds)
- ¼ tablespoon of salt
- ½ cup of honey (If allergic to honey, you can replace it with ¼ cup of agave syrup)
- 50 ml of coconut oil
- 2 Tablespoons cocoa powder
- 80 grams dark chocolate (I recommend you get these chocolates online from chocolak
- 500 grams strawberries
- 100 grams caster sugar
- Vanilla yogurt to serve (we recommend getting low-fat yogurt in case you’re on a low calorie diet)
Preheat your oven to 180 degrees Celsius. Place baking paper on a tray and set it aside. Mix together the almonds, coconut, oats and salt.
In a separate saucepan, mix the honey with the coconut oil over medium heat and stir until it simmers.
Whisk in the cocoa powder and pour over the oat mixture.
Tip everything into the baking pan and bake it for 40 minutes, stirring every 5 minutes. Slice the strawberries in the meantime and coat them with caster sugar.
After 30 minutes, put the strawberries to bake with the granola. Remove from oven and let cool for 15 minutes, then break the chocolate and stir it through. This recipe can be stored in an airtight container for up to a month from the original cooking date.
- per 100g
|Nutrition Info (each serving is ½ a cup)|