Chocolate cranberry granola (crunchy muesli)

Name: Chocolate cranberry granola (crunchy muesli)
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 50 g Dark chocolate; 65 g demerara sugar; 25 ml Oil; 25 g Maple syrup; 250 g crunchy oats; 75 g Wheat Pops; 50 g flaked almonds; 1 TABLESPOON Cocoa powder; 1/4 TEASPOON Cinnamon powder; 1 pinch Salt; 100 g dried cranberries; 100 g dried figs; 25 g Chocolate shavings; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

50 g Dark chocolate
65 g demerara sugar
25 ml Oil
25 g Maple syrup
250 g crunchy oats
75 g Wheat Pops
50 g flaked almonds
1 TABLESPOON Cocoa powder
1/4 TEASPOON Cinnamon powder
1 pinch Salt
100 g dried cranberries
100 g dried figs
25 g Chocolate shavings
baking paper

Directions

1
Finely chop the chocolate. Put sugar and 65 ml water in a pot, bring to the boil and simmer over medium heat until the sugar has dissolved. Remove the pot from the stove. Add oil, maple syrup and chocolate. Stir until the chocolate has melted
2
Mix oat flakes, wheat pops, 25 g flaked almonds, cocoa, cinnamon and salt in a bowl. Pour chocolate syrup over it and mix thoroughly with a wooden spoon
3
Pour the mixture onto a baking tray lined with baking paper and distribute evenly. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes. Remove the baking tray from the oven every 10 minutes, mix the mixture thoroughly and put back into the oven. Remove from the oven and allow to cool on the tray
4
Cut cranberries and figs into small pieces. Mix the cranberries, figs, 25 g almond flakes and chocolate shavings into the chocolate mixture, fill into glasses and seal them airtight