Homemade Nutty Choc Granola

Ingredients

2 Tbsp Olive Oil
28g Pure Honey
275g Rolled Oats
25g Wheat Germ
25g Sunflower Seeds
25g Chopped Hazelnuts
25g Raisins
25g Dried Cranberries
175g JimJams Hazelnut or Milk Choc Spread

Method

Preheat the oven to 180C.

Combine the oats, Wheat Germ, Sunflower seeds and Hazelnuts in a large bowl.

Put JimJams Hazelnut Choc Spread in a microwaveable dish and heat in the microwave on high for 30 seconds. Mix the melted JimJams Hazelnut or Milk Choc Spread with the Honey and Olive Oil. Pour the Choc mix over the Granola mix and stir to coat.

Spread onto a baking tray and bake in the oven for 10 minutes.

Remove from oven and leave to cool, breaking up the mix and stirring as it cools.

Once cool mix in Raisins and Cranberries. Leave in air tight container until needed.

Chocolate Ice Lollies

Ingredients

175g JimJams Hazelnut Chocolate or Milk Chocolate Spread
1L Milk

Method

Place the JimJams Chocolate spread in a microwavable bowl and heat in the microwave on high for 30 seconds.

Pour the milk into a blender with the ice, add the melted JimJams Chocolate spread and whisk until well combined.

Pour the chocolate milk mixture into ice-lolly moulds and place in the freezer for four hours until frozen, serve straight from the freezer and enjoy!

Banana, Coconut and Choc Hazelnut Mug Cake

Ingredients

15g Butter
70g JimJams Hazelnut Choc Spread
1 Egg
½ Banana mashed
1 Tablespoon Desiccated Coconut
4 1/2 Tablespoons Plain Flour
½ Teaspoon Baking Powder
½ Banana for decoration
1 Tablespoon JimJams Hazelnut Choc Spread for decoration
1 Tablespoon Desiccated Coconut for decoration

Method

Cut the ½ banana for decoration into round slices. Melt the 1 tablespoon of Hazelnut Choc spread in a microwavable bowl on high for 30 seconds. Once melted dip the banana slices in the Choc spread and roll in the desiccated coconut. Lay on a sheet of greaseproof paper on a plate or tray and place in the fridge.

Place butter and Hazelnut Choc Spread into a microwavable bowl and meat on full power for 30 seconds. Mix well.

Add the egg, sieved flour, baking powder, banana, and coconut to the bowl and whisk till well combined. Pour into a large mug and cook in the microwave on high for 1 minute 30 seconds.

Once cooked remove form microwave. Top with the Hazelnut Choc covered coconut banana slices and enjoy.