Malt Chocolate Granola

Think classic CocoPops with this malted chocolate granola. Mouthfuls of crunch and nuttiness followed by naturally sweetened, chocolate-y milk.

If you find yourself short on time in the morning, a granola might just be the perfect breakfast for you. I make this over the weekend, in about 45 minutes and it keeps in an airtight jar all week. Probably longer – if you could hold off eating it for that long. This malted chocolate granola is reminiscent of everyone’s favourite childhood cereal, CocoPops and absolutely tastes like a chocolate milkshake, only crunchy. The secret? Malt powder. It’s magical stuff.

There are many good quality granolas available at the supermarket these days. However, taking the time to bake it yourself is actually more cost effective and means you can control the ingredients. Homemade granola gives you the flexibility to include what you like. For me, I prefer nutty, seedy cereals rather than with dried fruit and this recipe reflects that. If you’re the opposite, try adding in some dried strawberries or blueberries.

I’ve never been much of a sweet breakfast person, but for this granola I always make an exception. Alternatively, I’ll eat it as a snack. I’m eating it right now, in fact. You absolutely have to make it.

Malt Chocolate Granola

Print Recipe

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5 from 1 review

The adult version of your favourite cereal; just like a chocolate milkshake only crunch!

• Author: Andrea
• Prep Time: 5 mins
• Cook Time: 30 mins
• Total Time: 35 mins
• Yield: 6-8 serves 1x
• Category: Sweet
• Cuisine: Breakfast

Ingredients

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• 1 cup mixed grains and seeds
• ⅔ cup nuts, roughly chopped
• ¼ cup cacao nibs
• ½ cup coconut flakes
• 1 cup rolled oats
• 4 tbsp malt powder
• 3 tbsp Dutch cocoa powder
• ⅓ cup coconut oil
• ⅓ cup sugar free maple syrup

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Instructions

1. Preheat oven to 130ºC. Line a large tray with baking paper.
2. In a bowl, combine seeds, nuts, cacao nibs, coconut, oats, malt powder and cocoa powder. Stir to combine.
3. In a small jug, add coconut oil and maple syrup. Microwave for 30-60 seconds to melt together. Whisk, before pouring over dry ingredients. Stir until everything is evenly coated.
4. Spread on to one even layer on your prepared baking tray. Bake for 25-30 minutes, tossing every 10 minutes.
5. When ready, granola will still be slightly soft. Remove from the oven and set aside until it cools completely before storing in an airtight container for up to 7 days.
6. Serve with milk or yoghurt.

Notes

• The cereals I used: caramelised buckinis and puffed rice
• The nuts I used: almonds, cashews, walnuts and macadamias
• I used sugar free maple syrup for my recipe, however regular maple syrup will work the same

Looking for more sweet breakfast recipes? Try my Ricotta and Blueberry Pancakes or Avocado Smoothie.