Chocolate & Hazelnut Breakfast Bowl

This plant-based chocolate and hazelnut breakfast bowl with fresh strawberries and cherries is a great summer meal that you can enjoy to fuel your day with wholesome goodness.

Serves: 4-5 cups of granola

INGREDIENTS

Granola

• 1+3/4 cup rolled oats

• 1 cup hazelnuts, chopped

• 1/3 cup pumpkin seeds

• 1/3 cup hazelnut butter, room temperature and creamy

• 2-3 Tbs coconut oil, melted

• 1/2 - 3/4 cup maple syrup (adjust according to desired sweetness)

• 1/4 cup cocoa powder (if choosing to omit cocoa powder you may like to reduce the amount of sweetener added)

• 1/2 tsp salt

Serve Suggestions

• Fresh strawberries, sliced

• Fresh cherries, sliced

• Fresh mint, finely chopped

• Raw pistachios, shelled and coarsely chopped

• Coconut yoghurt (sub plant-based creaminess of choice)

INSTRUCTIONS

1. Preheat oven to 180°C. Line a baking tray with aluminium foil or baking paper.

2. Add all granola ingredients to a large mixing bowl and stir to combine.

3. Scatter granola mixture onto preprepared baking tray and cooking for roughly 20 minutes.

4. Remove mixture from oven and scatter ingredients (for extra clumpy granola firmly press mixture down with a spatula).

5. Return to oven for another 10-20 minutes until mixture is fragrant and well toasted.

6. Remove from oven and allow mixture to cool for 20-30 minutes. (If you like to enjoy while warm feel free to dig in shortly afterwards).

7. Transfer to an air-tight storage container and enjoy.

NOTES:

1. You could absolutely swap out the raw hazelnuts and the butter and replace them with your favourite nuts and nut butters. Feel free to get creative and resourceful depending on what is available for you.

2. Hazelnut skins have a very strong and bitter flavour, so if you would like a little softness with respect to your granola extravaganza, you may like to toast the hazelnuts before preparation and remove the skins by rubbing the nuts together in a tea towel.