I started reading Orangette several years ago and this is one of the recipes that has stayed with me, French Chocolate Granola. The name alone makes me want to eat it and sip an espresso then walk the steep streets of Montmartre to burn off the calories. I did think it might be a little bizarre to be serving up dark chocolate chips in the breakfast bowl but I guess it is no different to those funny white things, referred to as yoghurt, in other store bought mueslis. Dark, bittersweet chocolate is yummier and not terribly sweet. Molly from Orangette uses chocolate with a minimum of 54% cocoa solids. I used a 50% cocoa solids chocolate. Not too sweet but not too dark.
This is a special treat breakfast though, not for everyday. I will make it every now and then and often I will double it so I can gift half. Last year I made it for a few friends birthdays which is a little unusual but everyone loved it. This last Christmas my friend Mandy made a big batch of the granola and popped them in lovely jars and giftwrapped them to hand out to friends. They looked so beautiful! Perfect for a birthday breakfast or for an Easter brunch when you can’t get enough chocolate.
I like to have the granola just with cold milk but you could sprinkle this over yoghurt and layer it up in a glass.
french chocolate granola
3 cups rolled oats
1/2 cup almonds, roughly chopped
1/2 cup shredded coconut
2 tablespoons sugar
pinch of salt
6 tablespoons mild honey
2 tablespoons vegetable oil
1/2 cup dark bittersweet chocolate, chopped roughly into your desired size (I find very small is best, even smaller than what I have done in the photos)
Preheat the oven to 150 degrees and line a large baking tray.
In a large bowl, toss together the rolled oats, almonds, coconut, sugar and salt.
In a small saucepan, heat the honey and oil over a low heat, stirring, until quite loose. Pour this over the oats and mix thoroughly. Spread in the baking tray and bake for 20 minutes or until light golden brown. Be sure to open the oven door and give a bit of a stir several times so it browns evenly.
Once cooked set aside to cool completely, giving it a stir every now and then so it doesn’t set in a large clump. Once cooled, toss the chopped chocolate through the granola and store in an airtight container.