Easy vegan chocolate espresso granola clusters
So I'm really not much of a breakfast person in the week. I'm generally terrible with incorporating "the most important meal of the day" into my weekday diet like everyone keeps banging on about. I'm just never that hungry first thing in the morning so end up just saving myself for a big-boy lunch instead. I suppose being forced to wake up by an alarm clock isn't the most appetite stimulating trigger but here we are. Does anybody else feel the same way? Anyway, I'll tell you one thing I do love when I have breakfast; granola. That shit is delicious and you know what else is delicious? A nice roasty coffee, so I've made my own version incorporating the two because why the fuck not? Oh and to make things even sexier, I've only gone and made them into clusters, because clustered cereal trumps normal cereal every, damn, time. Here's how to make easy vegan chocolate espresso granola clusters.
400g of rolled oats
200g of vegan friendly dark chocolate, chopped
50g of coconut oil
200g of maple syrup
50g of agave nectar
100g of mixed nuts (cashew, brazil, peanut, walnut, almond)
3 tablespoons of cocoa powder
1 tablespoon of espresso powder
50g of mixed seeds
50g of goji berries
1.) Pre-heat the oven to 160 degrees celsius.
2.) In a mixing bowl add the oats, cocoa powder, espresso powder, mixed nuts, mixed seeds and goji berries and mix together thoroughly.
3.) In a saucepan add the coconut oil, maple syrup and agave nectar and cook on a low heat for three minutes stirring consistently. After three minutes add the wet mixture to the dry mixture and mix together well ensuring all the oats have been coated.
4.) Line a baking tray with greased parchment paper and empty the granola mixture onto the tray spreading out evenly. Bake for 25 minutes at 160 degrees celsius.
5.) Remove from the oven and let cool for 15 minutes. Once cool, break the granola into clusters and add the chopped dark chocolate to the mix and store in an air-tight glass jar.