Chocolate Granola Recipe
Dark chocolate, banana & cacao granola, greek yoghurt, fresh banana, date caramel
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Ingredients
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Chocolate Banana Granola
Date Caramel
To Serve
Method
Chocolate Banana Granola
Preheat & prep
Preheat the oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
Combine dry ingredients
In a large mixing bowl combine 3 cups rolled oats, 1/2 cup buckwheat groats, 1/2 cup shredded coconut, 3/4 cup chopped almonds, 1/2 cup chopped walnuts, 3 tablespoons unsweetened cocoa powder, 1 teaspoon ground cinnamon and 1/2 teaspoon fine sea salt. Stir until evenly mixed.
Make wet binder
In a medium bowl mash 1 medium ripe banana until smooth with a few small lumps. Whisk in 1/4 cup maple syrup, 2 tablespoons neutral oil and 1 teaspoon vanilla extract until well combined.
Combine & coat
Pour the banana-maple mixture over the dry ingredients and mix thoroughly with a spatula or wooden spoon so the oats and nuts are evenly coated. The mixture should be moist but not soupy; add an extra tablespoon of oil or 1 tablespoon of water if very dry.
Spread & bake
Spread the granola in an even layer (about 1/2 inch thick) on the prepared baking sheet. Bake for 20 minutes, then remove and gently stir or flip the granola to promote even browning. Return to the oven and bake for another 10–15 minutes until the oats are crisp and fragrant but not burnt. Total baking time about 30–35 minutes depending on oven and thickness.
Add chocolate & cool
Remove the granola from the oven and immediately sprinkle 1/4 cup cacao nibs and 1/2 cup chopped dark chocolate over the hot granola. Let sit 5 minutes to soften the chocolate, then gently fold to create clusters. Transfer the granola on the tray to a cooling rack and let cool completely; it will crisp as it cools (about 30–45 minutes). Break into clusters once cooled.
Date Caramel
Soak the dates: place 10 pitted Medjool dates in a small bowl and pour 1/2 cup of hot (not boiling) water over them. Let soak for 8–10 minutes to soften.
Blend to a smooth caramel: drain most of the soaking liquid, reserving 1–2 tablespoons. Transfer the softened dates to a food processor or high-speed blender with 1/8 teaspoon fine sea salt, 1/2 teaspoon vanilla extract and 1/2 teaspoon lemon juice (optional). Blend until smooth, adding the reserved soaking liquid a teaspoon at a time if needed to reach a thick, pourable caramel consistency. Scrape down the sides and blend again. Taste and adjust salt or lemon if desired.
Store or warm: transfer the date caramel to a small jar. If you prefer it warm, microwave 10–15 seconds or warm gently in a small saucepan while stirring.
To Serve
Add granola and banana: top each yoghurt portion with about 3/4 cup of cooled chocolate banana granola (adjust for preference) and arrange 1/4 of the sliced fresh banana over each serving.
Drizzle date caramel & finish: drizzle about 1 tablespoon of date caramel over each bowl (or more to taste). Sprinkle extra dark chocolate shavings (about 1/2 tablespoon per bowl) and 1/2 tablespoon toasted seeds if using. Serve immediately so the granola stays crisp.