9 - 10 people
- 400 g jumbo oats
- 150 g almonds, roughly chopped
- 60 g pumpkin seeds
- 1 tbsp cinnamon
- ½ tsp salt
- 250 g unsweetened apple sauce
- 125 ml maple syrup
- 2 tbsp coconut oil, melted2 tbsp coconut oil, melted
- 100 g Lindt Excellence 85% Cocoa Dark Chocolate, roughly chopped
- 100 g Lindt Excellence 85% Cocoa Dark Chocolate, roughly chopped 10 slices of dried apple, roughly chopped
Preheat the oven to 180°C/160 Fan/Gas 4. Line two baking trays with greaseproof paper.
In a large bowl mix together oats, almonds, pumpkin seeds, cinnamon and salt and set aside.
In a small bowl combine the apple sauce, maple syrup and melted coconut oil.
Pour the liquid ingredients into the oat mixture and mix well to combine.
Divide the oaty granola mixture evenly between the prepared baking sheets and spread in an even layer. Bake for 40 minutes, until golden (taking care to ensure the granola doesn’t burn) rotating the trays and turning the mix halfway through.
Whilst the granola is baking, melt the chocolate in a heat-proof bowl set over a pan of barely simmering water. Set aside to cool to room temperature.
Drizzle the chocolate over granola as it comes out of the oven. Lightly mix the chocolate through the granola, breaking up any extra large clumps.
Leave to cool completely before mixing in the chopped dried apple pieces.
Our Master Chocolatiers recommend serving with yogurt and berry compote for a delicious breakfast. You can use vegan-friendly alternatives to make this recipe suitable for vegans.