Breakfast
Tiramisu Granola
Chocolate and coffee granola baked into big clusters and finished with white and dark chocolate. Egg whites help it stick together. Makes about a dozen bowls.
Makes 12 portions · Prep 10 mins · Cook 25-30 mins · 12 ingredients · 6 steps
Ingredients
- 550g rolled oats
- 100g mixed seeds or nuts
- 1 small handful flaked almonds
- 30g cocoa powder
- 3 tsp instant coffee (dissolved in a splash of boiling water)
- 120g honey
- 50g butter (melted)
- 2 egg whites
- 1 tsp vanilla extract
- Pinch of salt
- 80g white chocolate (roughly chopped)
- 80g dark chocolate (roughly chopped)
Method
- Heat the oven. Preheat the oven to 180°C/160°C fan/gas 4 and grease or line a large baking tray with baking paper.
- Mix it all together. Put the oats, mixed seeds or nuts, flaked almonds, cocoa powder, dissolved instant coffee, honey, melted butter, egg whites, vanilla and salt in a large bowl. Mix really well until every oat, seed and nut is evenly coated.
- Press it flat. Tip the mixture onto the tray and spread it into an even layer, then press it down firmly with the back of a spoon or spatula. This is what makes the chunky clusters, so don't skip it.
- Bake until crisp. Bake for 25-30 minutes, without stirring, until the granola feels dry and crisp around the edges.
- Cool without stirring. Leave it to cool completely on the tray without touching it, then break it up into chunky clusters.
- Add the chocolate. Stir through the white chocolate and dark chocolate, then transfer it to an airtight container.
Good to know
- Any mix of seeds or nuts works — a ready-mixed bag from the supermarket is the easy way. Roughly chop any nuts bigger than a hazelnut so they bake through with the oats.
- Only add the chocolate once the granola is completely cold, or it will melt and streak rather than stay in chunks.
- Keeps for up to 3 weeks in an airtight container somewhere cool and dry.