I love adding this no-bake chocolate granola (or muesli as we mostly call it in Europe) in my morning plant-based yogurt or on top of my smoothies. It is a lot tastier than adding plane oats and much healthier than store-bought versions of it. This chocolate granola is oil-free, sugar-free, and also customizable according to your taste!
How to make this chocolate granola?
We basically mix all the dry and wet ingredients and it is done. It will take you just 5-10 minutes to make and last you for a week of healthy breakfasts! In order to make this granola chocolaty, I use cacao and carob powders mixed with almond butter. To add more taste variety and nutritional value I also added crushed almonds, walnuts, chocolate pieces, and raisins. Feel free to you your own favorite nuts, dried fruits, cacao nibs, coconut flakes, etc.
How to make oil-free granola?
Oil is not a healthy food because it is extracted fat from whole foods such as nuts, seeds, and olives. The whole Food Plant-based approach does not recommend using oils to prevent heart disease, diabetes, obesity, and many others. (Check out this article to learn more about oil) Oil-free cooking is much easier than you might think. In terms of oil-free granola, I recommend substituting oil with raw nut butter. I am using almond butter in this recipe, however, you can also use other nut butters which you like. When you nut butter is too think, just add a few drops of hot water to loosen it up.
The chocolaty base of this granola is a mix of almond butter with carob or cacao powder. It makes paste-like liquid chocolate which is absolutely delicious! I also do add some chocolate pieces or chocolate chips to this recipe. If you decide to add them too, to keep this granola really healthy, I highly recommend investing in the best quality chocolate you can find. Ideally, this chocolate should be a row and sweetened with dates or other healthy sweetness. You are more likely to find healthier chocolate bars or chips in organic supermarkets.
How to store this chocolate granola?
If you are making a small batch for a few days, it is ok to store it in a glass-sealed jar on your kitchen counter or a cabinet. But if you are planning to use this for a week or more, it will be fresher and crunchier if you keep it in the fridge.