The advantage of crunchy homemade granola? You can customize it with nuts, chocolate, or other additions and sweeten it to your taste. There are many types of granola at the supermarket, for every taste, I sometimes pick up a box too, but I prefer to make it at home because store-bought ones are often too sweet for my taste.
Anyway, on my blog, you can already find several recipes for homemade granola, this is a super delicious version with dark chocolate and dried apricots, which I call Sacher granola because it somewhat reminds me of the famous and delicious cake.
A nice bowl of natural yogurt with a few tablespoons of this granola is always a great idea!
If you like homemade granola, try my other recipes too.
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: approx. 1.5 lbs
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 cups rolled oats
- 1/4 cup unsweetened cocoa powder
- 2 tbsps vegetable oil
- 1/2 cup maple syrup
- 1/2 teaspoon salt
- 5 oz dark chocolate
- 4.5 oz dried apricots
Steps
To prepare the crunchy homemade granola, preheat the oven to 340 degrees Fahrenheit (fan-assisted) and line a baking sheet with parchment paper.
Place the rolled oats and unsweetened cocoa powder in a large bowl and mix.
In a small saucepan, put the vegetable oil, maple syrup, and salt. Heat over low heat, stirring, until the salt dissolves, but do not boil the mixture.
Pour the oil and maple syrup mixture over the rolled oats and mix very well until all the oats are coated.Spread the mixture on the baking sheet lined with parchment paper, creating a rectangle about 1/3 inch thick, well compacted. Bake at 340 degrees for 10 minutes.
Remove from the oven and mix everything, bringing the oats from the edge to the center and vice versa, to ensure even cooking. Reform the compact rectangle 1/3 inch thick and bake again for 10 minutes.
Remove from the oven, mix everything one last time as before, and bake for another 5 minutes or so until golden. Remove the granola from the oven and let it cool completely on the baking sheet before crumbling it.
Meanwhile, chop the dark chocolate, not too finely, and cut the dried apricots into cubes.
When the oat mixture has cooled, add the chocolate and apricots, mix, and transfer to an airtight container. The crunchy homemade granola is ready and can be stored in an airtight container for at least 3 weeks.
