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chocolate hazelnut granola with raspberries

July 12, 2017 by Lovoni +

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Chocolate makes everything seem a little decadent & life a little better. When it’s added to granola with hazelnuts, layered with raspberry compote & Greek yogurt, now you’ve got my attention: breakfast is worth the early morning alarm & the blurry eyes. 

Losing weight & vowing to eat only wholesome, fresh food doesn’t mean deprivation. At least not to this girl. I’ve tried that & failed. I offer no excuses when I say I need to look forward to my meals. Not dread them. That mentality sets me up for failure. I know I’m not alone in this mindset. 

chocolate hazelnut granola with raspberries

Homemade granola is infinitely better than any store-bought granola I’ve ever eaten. Homemade granola is a cinch to make & the ingredients are easy to switch out – maple syrup for the honey, making it vegan if you’re into that, or switch out any of the nuts. Maybe add some coconut – so good with chocolate. 

chocolate hazelnut granola with raspberries

For the compote (fancy term for fruit cooked in sugar, or in this case – honey) I use frozen berries to create the sauce. Fresh berries don’t give you the sauciness that frozen berries do & we all need a little extra sauciness in our lives. 

chocolate hazelnut granola with raspberries

Once everything is cooled all that’s left is some quick assembly in the form of layering the granola with the compote & creamy Greek-style yogurt. Or, if you’re impatient like me, you’ll make yourself just a wee bowl to sample while everything is still warm. I have no patience & little self control, choosing to wait until the next morning would have proved futile. 

chocolate hazelnut granola with raspberries

Fancy the granola up a bit with some fresh berries, more chopped hazelnuts & a dusting of cacao (or cocoa) powder. If your mornings are spent running around with your hair on fire trying not to be late for work, then pack the granola, compote & yogurt into containers the night before & grab it on your way out. Even if you have to sit at your desk & eat your breakfast, at least you’re starting your day with some chocolately goodness. And that my friends is a good start to the day. Until next time, Lovoni xo

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chocolate hazelnut granola with raspberries

chocolate hazelnut granola with raspberries
2017-07-11 10:21:09
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Ingredients
  1. GRANOLA
  2. 1 1/2 cups hazelnuts (filberts)
  3. 1/2 cup honey (or pure maple syrup)
  4. 1/3 cup canola oil (or melted coconut oil)
  5. 1/3 cup cacao (or cocoa) powder
  6. 1/2 teaspoon ground nutmeg
  7. 1/2 teaspoon salt
  8. 3 cups rolled oats
  9. 1 cup chopped walnuts
  10. 1 cup pepitas
  11. 1 cup sliced almonds
  12. RASPBERRY COMPOTE
  13. 12 oz (340g) frozen raspberries
  14. 2 tablespoons honey
  15. fresh raspberries, or other seasonal fruit, plain Greek yogurt & cacao powder, to serve
Instructions
  1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  2. Place hazelnuts on one baking sheet. Roast for 10 to 12 minutes or until golden brown; let cool 5 minutes. Transfer hazelnuts to a clean tea towel, reserving baking sheet for granola. Fold tea towel over hazelnuts & rub back & forth to remove their skins. Remove hazelnuts from towel & coarsely chop.
  3. Combine honey, oil, cacao powder, nutmeg & salt in a large bowl.
  4. Add hazelnuts (reserving a few for garnish), oats, walnuts, pepitas & almonds. Mix well until everything is coated in honey mixture. Spread mixture evenly onto 2 baking sheets. Bake for about 35 minutes, stirring twice during cooking, or until mixture is browned & smells nutty & cooked.
  5. Cool completely on baking sheets. The mixture will harden as it cools & form some larger pieces. Store in airtight jars. Makes about 8 cups or 24 servings. I keep half of my granola in the freezer to ensure freshness.
  6. To make the compote: Heat the raspberries & honey in a small saucepan over medium heat until raspberries are thawed. Simmer, uncovered, for 3 to 5 minutes or until raspberries are broken down & sauce-like. Spoon into a jar & chill at least 2 hours until cold.
  7. To serve: Layer granola, raspberry compote & yogurt into serving glasses. Top with fresh raspberries, reserved hazelnuts & a dusting of cacao powder. The granola makes about 24 servings. The raspberry compote makes about 4 servings. You can double or triple compote.
By Lovoni
Fresh Hunger https://freshhunger.com/
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Filed Under: Breakfast & Brunch, featured, popular, Seasonal - spring & summer, Under 500 Calories, Vegetarian Tagged With: breakfast, brunch, chocolate, granola, parfait, raspberries

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

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