Cocoa Granola

Once you try making granola at home, you'll stop buying the one from the supermarket.
It's something else entirely, much better and tastier.

Plus, you can make it with any ingredients you want.
In this case I chose chocolate, hazelnuts and coconut, a combination I love, and I also added cocoa powder to give it an extra touch compared to classic granola.

I used leftover chocolate from Easter eggs, but you can obviously use any dark chocolate.

Then you can eat it as is, as a snack, or with plant-based milk, yogurt, and some fresh fruit.

Procedure

First, preheat the oven to 170°C fan-assisted.

Take the hazelnuts and chop them coarsely with a knife.
Not too fine, let's leave some large pieces.

Then we take the coconut flakes.
If they are too long, we cut them slightly.

Finally the chocolate.
We chop it coarsely but keep it aside.
This is important because if we add it before baking it melts and burns.

In a large bowl, combine the oats with the vegetable oil and agave syrup.
Mix well with a spatula until the oats are completely coated.
This is important because it helps it toast well in the oven and become crispy.

Then we add the cocoa powder.
We mix very well again until everything takes on a nice uniform dark color.

Now take a baking tray lined with baking paper or a silicone mat.
We distribute the oat mixture evenly.

Add the hazelnuts and coconut on top and mix directly in the pan.
We finish with a pinch of salt, preferably flake salt.

Bake at 170°C fan-assisted for about 15 minutes.
We need to obtain a golden color and a dry, crunchy consistency.

Once ready, we take it out of the oven and let it cool completely at room temperature, at least 30 minutes.

When it cools down, we see that larger pieces have formed.
That's exactly what we want.
We break it delicately with our hands, leaving some larger pieces for the texture.

At this point we add the chocolate and mix well.
Now the granola is cold, so the chocolate remains in pieces and does not melt.

The granola is ready.