It makes a gorgeous dessert layered with yogurt and fruit. And amazingly it really does turn the milk a chocolatey colour!
240g rolled oats
175g flaked almonds
70g shredded unsweetened coconut
70g dark brown sugar
40g cocoa powder
50ml vegetable oil
1 tsp ground cinnamon
3/4 tsp salt
- Preheat the oven to 120 C.
- In a large bowl mix the oats, almonds, coconut and brown sugar. In a seperate bowl mix the cocoa, honey, oil, cinnamon and salt.
- Combine the 2 mixtures and pour on to 2 lined baking sheets. (mine was more solid like a flapjack mixture but I was able to crumble it up nicely once it was cooked). Bake the granola for 1 1/4 hours, stirring every 15 minutes to achieve an even colour.
- Leave to cool before storing in an airtight container.
I was tempted to leave out the cinnamon but didn’t. It adds a gorgeous subtle spiciness. The book is lovely and beautifully styled, every page has little drawings and there are also tips on how to do vintage up do’s and make up. A real how to guide to Tea Parties!