As many of you will know Rebel Kitchen make a range of delicious mylks that are a dairy free dream for both vegans and non-vegans, so I’m excited to say that through out August I have been Rebel Kitchens guest blogger, where I created four recipes using each of their milks, which you can find on their website www.rebelkitchen.com.
Now that we’re coming to the end of the month, I thought I would share one of my favourite recipes with you, double chocolate granola, triple if you choose to top it with chocolate milk!
Forget shop bought breakfasts; this double chocolate granola is rich, crunchy and ridiculously easy to make. What I love about making your own granola is once you’ve got your base sorted, you can in whatever you like. Add in chocolate chunks, nuts, load it with fruit or simply throw it in a tub to be enjoyed on the go.
If you’re anything like me, this will not last long…
This chocolate granola is:
Refined sugar free
Easy to make
- 4 cups oatmeal
- ½ cup pecan butter
- ½ cup chocolate rebel kitchen mylk
- ¼ cup maple syrup
- ¼ cup cacao powder
- ½ cup hazelnuts
- ½ cup almonds
- Preheat the oven to 180c
- Mix the pecan butter, chocolate mylk and maple syrup in a bowl. Stir in the rest of the ingredients.
- Tip the granola onto a large lined baking tray and bake for 30 minutes, stirring after the first 15 minutes
- Leave to cool and then store in an airtight container
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.