This granola combines the savory richness of toasted almonds with sweet chocolate that melts subtly among the crispy oats, making it a perfect companion for a healthy breakfast or an afternoon snack. It has a fragrant caramel aroma from the honey and coconut oil mixture that's slowly baked until golden. Great for storing in a jar as a practical breakfast stock for the whole week.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams rolled oats (instant oatmeal/rolled oats)
- 80 grams almonds, roughly chopped
- 50 grams cashews, roughly chopped
- 30 grams pumpkin seeds
- 70 grams dark cooking chocolate, roughly chopped
- 100 ml honey
- 60 ml coconut oil, melted
- 40 grams palm sugar, finely shaved
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp fine salt
- 1 tsp vanilla extract
- 40 grams raisins or dried cranberries (optional)
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👩🍳 Instructions
- 1 Preheat the oven to 150°C (300°F). Prepare a flat baking sheet and line it with parchment paper so the granola doesn't stick.
- 2 In a large bowl, combine the oats, chopped almonds, cashews, and pumpkin seeds. Stir until well mixed.
- 3 In a small saucepan, heat the honey, coconut oil, and shaved palm sugar over low heat, stirring until the sugar dissolves and the mixture becomes a smooth liquid. Remove from heat.
- 4 Add the cocoa powder, salt, and vanilla extract to the honey mixture, and stir until well combined with no lumps.
- 5 Pour the liquid mixture into the bowl of oats and nuts, and mix well with a spatula until all the dry ingredients are coated with the honey-cocoa mixture.
- 6 Spread the granola mixture evenly onto the baking sheet, not too thick, so it bakes evenly and turns out crispy.
- 7 Bake for 25-30 minutes, stirring gently every 10 minutes so it cooks evenly and doesn't burn at the edges.
- 8 5 minutes before removing from the oven, sprinkle the chopped chocolate over the hot granola so it melts slightly and sticks to the oats.
- 9 Remove from the oven and let the granola cool completely on the baking sheet without stirring, so it forms crispy clusters.
- 10 Once cooled, mix in the raisins or dried cranberries, then transfer the granola to an airtight jar for storage.
💡 Tips
• Don't stir too often while baking so the granola forms crispy clusters — stirring every 10 minutes is enough.
• Use dark chocolate with at least 55% cocoa so the sweetness stays balanced and isn't overwhelming.
• Make sure the granola is completely cool before putting it into the jar so it stays crispy and doesn't get soggy.
• You can substitute melted butter for the coconut oil for a richer, creamier aroma.
📊 Nutrition Facts / serving
260
Calories (kcal)
6 g
Protein
14 g
Fat
28 g
Carbs
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