Breakfast gets a little dance step when golden oat clusters, honey and apricots meet shards of François Pralus’s La Salsa 75% Dark Chocolate Bar, richly chocolatey and slightly tangy, opening on floral, honeyed notes.
Serves 6 · 10 min + 25 min baking
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Mix 2 1/2 cups (225 g) rolled oats, 1/2 cup (70 g) chopped almonds, 1/4 cup (60 ml) honey, 3 tbsp melted butter and a pinch of salt.
- Spread on the sheet and bake for 20 to 25 minutes, stirring halfway, until golden.
- Let cool completely, then stir in half of the La Salsa 75% dark chocolate bar (1.75 oz / 50 g), chopped, and 1/2 cup (60 g) diced dried apricots.
- Serve with yogurt or milk and fresh fruit, and store the rest in an airtight jar.
The star of this recipe: La Salsa 75% Dark Chocolate Bar, by François Pralus.
