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This granola is a play on one of the best treats you can buy at school carnivals or bake sales- chocolate crackles. The little patty pans filled with chocolate-covered rice bubbles are the highlight of an Aussie childhood, and now, there's a way to (sort-of) eat them for breakfast!
This granola has all the best bits of a chocolate crackle, and is a delicious way to start the day.
Recipe
Ingredients
315g rolled oats
50g puffed rice cereal (eg. Rice Bubbles)
50g melted butter
2 tbs cocoa powder
1 tbs plain flour
3 tbs rice malt syrup (or other liquid sweetener)
2 tbs brown sugar
1 tsp vanilla essence
1 tsp coconut essence
30g shredded coconut
30g flaked almonds
Pinch of salt
Preheat oven to 190°C, or 375°F, and grease a large tray, with sides.
Combine the melted butter, cocoa, syrup, sugar and both essences. Toss in rest of the ingredients, and mix until every oat is covered by the chocolately mixture.
Scrape out of the bowl into tray and spread out evenly.
Place in the oven and cook for around 2o minutes, mixing and turning over the granola 3 or 4 times during the cooking. If it’s only been 15 minutes, and the almonds are getting pretty brown, feel free to take it out, and leave to cool completely. Don’t worry if it seems soft when it comes out of the oven, because it will crisp up as it cools. Serve with either milk or yogurt (or just by the handful for a snack).
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