Chocolate orange always has been and will always remain one of my favourites; from whacking a terry’s chocolate orange open at Christmas when I was younger to this very granola recipe, there’s something about the blend of citrus with sharp chocolate that creates the perfect match. This recipe was actually inspired by Pip and Nut’s latest chocolate orange almond butter (if you haven’t tried it yet then please, feel free to head to the shops now and return to this blog post when you have) which is quite honestly the best nut butter I’ve ever tasted and has reignited my love and craving for all things chocolate orange. And to be completely honest, even I’m impressed with how well the flavour of this granola turned out – with a zesty chocolate orange flavour it might taste indulgent, but it’s packed full of goodness from the oats, nuts and seeds and there’s of course some chocolate chunks thrown in for good measure too! Perfect for topping your nice cream bowl, oats or served alone with chilled almond milk – whichever way you choose it’s guaranteed to get your morning off to the best start.
- 1.5 cups rolled oats
- 1/2 cup nuts – I used almonds and pecans
- 1/4 cup pumpkin seeds
- 75g dark orange chocolate
- 2.5 tbsp chocolate orange almond butter (or sub regular almond or peanut butter)
- 0.5 tbsp maple syrup
- 1.5 tbsp coconut oil
- Pre heat the oven to gas mark 4 and line one large baking tray with greaseproof paper.
- In a small pan, melt the coconut oil and 50g of the orange chocolate over a low heat.
- Add the oats, nuts and seeds to a large mixing bowl and mix well.
- Once the chocolate has melted, add the nut butter and melted syrup to the pan and stir over a low heat until fully combined.
- Pour the liquid over the dry ingredients and mix well, ensuring that everything is coated.
- Add the granola to the baking tray and bake for 20-25 minutes, stirring every 5 minutes to ensure that it bakes evenly and doesn’t burn. Meanwhile, chop the remaining 25g chocolate in to small chunks.
- Remove from the oven when golden brown and fragrant and transfer to a wire rack, sprinkle over half of the chopped chocolate and leave to cool fully before stirring through the remaining chocolate.
- Transfer to an airtight container, it will keep well here for up to a month.
- Serve as desired! It’s delicious alone with chilled almond milk, sprinkled on nut butter toast, blitzed in a smoothie or my favourite – generously scattered over nice cream with lashings of nut butter and frozen raspberries.
If you make these, don’t forget to tag me on Instagram @nourishingyas x