Homemade granola is so much better than shop-bought, especially when it’s a luxurious chocolate and hazelnut one. Once made and cooled, this will keep for several weeks in an airtight container.
100g salted butter
2 tbsp cocoa powder
250g porridge oats
200g hazelnuts, blanched and roughly chopped
200g dark chocolate, roughly chopped
1 Preheat oven to 180C/Fan 160C/Gas 4. Melt the butter in a large pan with the honey and cocoa powder. Tip in the rest of the ingredients and mix well until everything is combined.
2 Tip the mixture onto a large baking tray, spread it out and press down lightly. Bake for 18 mins, then remove from the oven and leave to cool completely. When cool, break into chunks and store in an airtight container. Serve with yogurt and fruit.
Turn to page 38 of August's The Simple Things for more of our staple foods feature on hazelnuts from Lia Leendertz.