Chocolate, Hazelnut and Apricot Granola
10+
25 minutes
If you’re looking for a homemade granola that feels a little indulgent and wholesome, this Chocolate, Hazelnut and Apricot Granola is the one to make. Using Mellow Yellow cold‑pressed rapeseed oil for a lighter, healthier base, it brings together rich chocolate, crunchy hazelnuts and chewy apricot pieces for a breakfast that tastes like a treat but fuels your day.
Method
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1
Preheat the oven to 170°C.
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2
In a large saucepan, add your Mellow Yellow Rapeseed Oil, honey and sugar, gently heat and mix together until the sugar is melted and all combined.
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3
Remove from the heat, add the hazelnuts and apricots, then add the oats. Mix well until everything is completely covered in the oil and honey mixture. Pour out onto a large, lined baking tray and spread out, it should be rough not pressed down. Scatter your chocolate chunks over the granola mixture.
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4
Bake for 15 minutes or until just going golden. Leave to completely cool in the tray before crumbling up into small pieces and then store in an airtight container.
Ingredients
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85g cold pressed rapeseed oil
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100g runny honey
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30g golden caster sugar
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120g hazelnuts, roughly chopped
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150g dried apricots, chopped
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400g Porridge Oats
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100g dark chocolate, chopped into chunks
