A delicious Nutty Chocolate Granola, that's both vegan and wheat-free. It's easy to make and packed full of nutritious ingredients. The perfect breakfast.
This Nutty Chocolate Granola is vegan and wheat-free, to make it gluten-free use gluten-free oats. The flavour combination of nuts and chocolate is always a favourite of ours and mixing it into granola means that we can enjoy it for breakfast and occasionally as an afternoon snack.
We always have a jar of granola in the kitchen breakfast cupboard, it’s delicious and makes the perfect speedy breakfast and is ideal for adding crunch to other breakfast options. Our nutty chocolate granola is truly chocolatey and unlike many shop-bought granolas, it isn’t overly sweet.
We’ve created a recipe video to show – step by step – how easy it is to make nutty chocolate granola.
Why make your own granola?
A good shop-bought granola that isn’t overly sweet, made of predominantly oats and lacks a good flavour is hard to find and when you do they can be expensive. Artisan granola can last two or possibly three servings. So we like to make our own, it’s completely satisfying to bake and eat and the kitchen will smell heavenly.
What if you don’t have exactly all the required ingredients?
Neither do we half the time! Use what’s in your cupboards – if you don’t have cacao powder use cocoa powder, if you don’t have our suggested mix of nuts and seeds use what you have or is readily available. The same goes for the dried fruit – no dates, use sultanas or our favourites are un-sulphured dried apricots. So so good.
Do you have to use almond butter?
No, we use everything from peanut butter to a mix of nut butters that are left in the bottom of almost finished jars. Peanut butter is a great alternative and often cheaper to buy than other nut butter.
How long does a jar of the Nutty Chocolate Granola keep?
Store the nutty chocolate granola in an airtight container, we use old large old jars, keep it in a cool dry location and it can last for weeks – unless everyone eats it all up first.
Why are so many ingredients needed in the Nutty Chocolate Granola?
They aren’t really but we like to use granola to boost our weekly plant intake and we include lots of nutritious ingredients, that help support our gut health and hormones.
Should you make a double batch?
Yes absolutely, for many reasons – the obvious reason is it saves time, but we tend to double batch if we are going on holiday, great to take a jar with us.
The nutty chocolate granola also makes a great gift.
What kind of oats to use?
We really love to use jumbo rolled oats, they add more bite and flavour to the granola. But any oats will do.
What to serve with the nutty Chocolate Granola?
There are so many options, you could simply pour over cold milk of your choice or spoonfuls of coconut yoghurt with fresh or frozen berries.
In the winter you might warm your milk with a touch of cinnamon powder and then pour it over the granola with some slices of chopped banana.
We’d also recommend sprinkling the granola onto the top of porridge, overnight oats and smoothie bowls.
A delicious Nutty Chocolate Granola, that’s both vegan and wheat-free. It’s easy to make and packed full of nutritious ingredients making it the perfect breakfast.
2 tablespoon coconut oil
100ml maple syrup
1 teaspoon vanilla extract
50g almond butter
3 heaped tablespoon cacao powder
150g jumbo oats
15g golden flax seeds
65g pumpkin seeds
50g buckwheat groats
½ teaspoon of sea salt
30g toasted coconut chips
80g un-sulphured apricots
Heat the oven to 150°C fan
Line a baking tray with baking paper.
In a small pan add the coconut oil and the maple syrup, heat gently until the coconut oil is melted. Then stir in the vanilla extract and almond butter once combined add the cacao powder and stir into a smooth chocolate paste. Remove for heat and set to one side.
Roughly chop walnuts, pecans and almonds to create the nut mix.
Tip into a large mixing bowl the jumbo oats, nut mix, pumpkin seeds, golden flaxseed, buckwheat groats and the sea salt and stir.
Make a small well in the centre of the dry granola mix and scoop in the chocolate paste. Using a spoon or your hands thoroughly combine the chocolate paste until it covers all the granola.
Tip the granola into the centre of the lined baking tray and gently spread the mix evenly across the tray. Place into the centre of the oven and bake at 150°C fan for 30 minutes. Once baked, leave to cool and crisp on the tray. Then stir in the toasted coconut chips and the chopped un-sulphured apricots.
Store in an airtight container for 3 to 4 weeks (you will eat it before then).
To serve. There are many ways to enjoy granola, you might find us eating it straight from the jar as a snack, sprinkling it over bowls of porridge or smoothie bowls, but often the best way is in a bowl with berries, your choice of milk or yoghurt and a few chocolate chunks.
60 Easy & Nutritious Vegan Meals that Kids Will Love.
We really want home cooks to explore and enjoy eating delicious plant-based meals, desserts, baking, batch cooking, making easy weeknight meals and starting the day off with amazing breakfasts. That’s why we created The Plant-Based Family Cookbook. It’s filled with vibrant recipes that we can’t wait for you to try!
Ideal if you are vegan and the recipes are easy to make gluten-free.
Some more delicious breakfast recipes you will love.