Chocolate and cherry granola
( MAKES 6 CUPS )
I’m willing to bet that this is no worse for you than most commercially made granolas - even the so-called ‘artisan’ ones - and it feels like the most decadent treat. Serve with milk for the true ‘just like a chocolate milkshake, only crunchy’ experience, or layer it with fruit and Greek yoghurt for a sundae-style parfait.
TIP - If you’re anxious about the sugar content but want a serious chocolate hit, try using Alter Eco’s Deepest Dark Super Blackout chocolate, which is 90 per cent cocoa solids.
- Heat the oven to 150C and line an oven tray with baking paper.
- Put the oats, coconut, seeds, nuts, cocoa, cinnamon and salt in a large bowl and mix well.
- Using electric beaters or a whisk, whip the egg whites to soft peaks. Add the sugar and whip again until stiff. Fold this mixture thoroughly through the dry ingredients, making sure everything is coated.
- Tip onto the prepared tray, breaking up any large clumps so it cooks evenly.
- Bake for 30 minutes, stirring every 10 minutes, until it feels dry and crisp (remember it will continue to crisp as it cools). Remove from the oven and let cool completely.
- When the granola is cold, stir through the dried fruit and chocolate. Store in an airtight container.
See more of Lucy's chocolate recipes