John Myers
Breakfast: Hazelnut Chocolate Granola with Tonka Bean
The perfect breakfast: hazelnut chocolate granola with tonka bean recipe with a picture and simple step-by-step instructions.
- 125 g Hazelnuts
- 225 g Coarse oatmeal
- 2 tbsp Chufella cream
- 1 tbsp Coconut oil
- 2 tbsp Raw cocoa powder
- 3 tbsp Maple syrup
- 1 Pc. Tonka bean
- Finely grind the tonka bean in the food processor. Roughly chop the hazelnuts. Melt coconut oil in a saucepan over low heat and stir in Chufella cream, maple syrup, grated tonka bean and cocoa powder. Fold in the dry ingredients and mix everything together well.
- Spread on a baking sheet lined with baking paper and bake in the preheated oven at 160 degrees fan-assisted (or 180 degrees top / bottom heat) for about 15 minutes. Remove, stir well and bake for another 10-15 minutes at the same temperature. Let cool down well and then store in airtight packaging.
Tips:
- The Chufella cream is a tiger almond chocolate cream with no added sugar. If you don’t have this on hand, you can just use a tablespoon of extra coconut oil instead. The finely ground tonka bean gives the granola that certain something and it smells wonderful even when it is baked in the oven.
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