Cocoa hazelnut granola with cold milk

Ingredients

For 1 serving

• Rolled oats40 g
• Hazelnuts12 g
• Unsweetened cocoa powder5 g
• Maple syrup2 teaspoons
• Sunflower oil1 teaspoon
• Reduced-fat milk200 ml

Contains: gluten, lactose, nuts,

Method

1. Heat a conventional oven to 160 °C and line a small tray with baking paper.
2. Roughly chop the hazelnuts and mix them in a bowl with the oats, cocoa, maple syrup and oil until all the flakes are dark and well coated.
3. Spread thinly on the tray and bake at 160 °C for 12–15 minutes, stirring halfway; with cocoa you can't see it brown, so take it out when it smells toasty and the edges feel dry.
4. Let it cool completely on the tray, until crisp.
5. Serve it in a bowl with the cold milk.