Almond butter and cocoa granola

Ingredients

• 160 gsmall rolled oats
• 150 ghulled buckwheat
• 60 gcoconut chips
• 60 gcacao nibs
• 45 gsunflower seeds
• 30 glinseeds
• 65 gpecans
• 70 galmonds
• 1 teaspoonvanilla powder
• 2 teaspoonsground cinnamon
• 60 galmond butter
• 15 gcoconut oil
• 80 gmaple syrup

Instructions

1. 1

   Heat the oven

   Preheat the oven to 150°C and line a baking tray with baking paper.

2. 2

   Mix dry ingredients

   Put all the dry ingredients in a large bowl and mix well.

3. 3

   Combine wet ingredients

   Melt the coconut oil in a bowl in the microwave or over a bain-marie. Add the almond butter and maple syrup, then stir until combined.

4. 4

   Coat the mixture

   Pour the wet mixture over the dry ingredients and mix thoroughly.

5. 5

   Bake the granola

   Spread the mixture in a thin layer on the baking tray. Bake for about 35 minutes, stirring once or twice during cooking so it bakes evenly.

6. 6

   Cool until crisp

   When the granola is golden, remove it from the oven and leave it to cool for 5–10 minutes so it firms up and becomes crisp.

7. 7

   Store and serve

   Keep the granola in an airtight jar for up to 6 weeks. Serve it with fruit, yoghurt or on a smoothie bowl.

What is granola?

Granola is a baked mixture of grains, nuts and other additions, usually sweetened and eaten for breakfast or as a snack. It is associated with North American breakfast traditions and is often served with milk or yoghurt.

This version pairs oats with buckwheat, coconut, seeds and nuts. Almond butter and maple syrup coat the mix, while cacao nibs bring a bitter, chocolate-like crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 322 calories, 9g protein, 29g carbs, 22g fat.

Oats, buckwheat and maple syrup provide most of the carbohydrates, while the nuts, seeds, almond butter and coconut oil contribute much of the fat. Nuts, seeds, oats and buckwheat also supply protein. For a more balanced breakfast, serve a portion with yoghurt and fruit.

The mix of grains and add-ins

Oats and buckwheat: the small rolled oats provide familiar flakes, while hulled buckwheat adds a firmer, distinct crunch. Spread the mixture thinly so both can toast evenly.

Nuts and seeds: pecans, almonds, sunflower seeds and linseeds make the granola varied in texture. Chop the larger nuts if you prefer smaller clusters, though the method does not require it.

Coconut and cacao: coconut chips toast alongside the other ingredients, and cacao nibs add a pleasantly sharp contrast to the maple sweetness.

Getting an even coating

Warm the coconut oil just until melted, then stir it with the almond butter and maple syrup. Mixing these together first helps them spread through the dry ingredients rather than collecting in a few sticky patches.

Pour the coating over the bowl and mix thoroughly, scraping the bottom and sides so the grains and nuts are evenly covered.

Baking for crunch

A thin, even layer on the tray is key to steady toasting. If the mixture is piled up, the centre can stay soft while the edges brown.

Stir once or twice during the roughly 35-minute bake to help it colour evenly. The granola should look golden when it comes out; it firms up as it cools for 5–10 minutes.

Sweetness and texture

Maple syrup gives the mixture sweetness and helps the dry ingredients cling together. Cacao nibs are not sweet like chocolate chips, so expect a more cocoa-like, slightly bitter note.

For larger clusters, avoid breaking up the mixture too much while stirring and let it cool undisturbed on the tray. For a looser, more evenly crisp granola, stir it more thoroughly as it cools.

Serving ideas

Fruit and yoghurt: spoon the granola over yoghurt and add fresh or stewed fruit for a simple breakfast. The fruit’s soft, juicy texture contrasts with the toasted mix.

Smoothie bowls: scatter it over a smoothie just before serving so it stays crunchy. It also works as a snack by the handful.

Recipe notes & tips

• Use a large bowl so you can coat every dry ingredient evenly.
• Spread the mixture in a thin layer rather than piling it in the middle of the tray.
• Stir once or twice during baking to help the granola brown evenly.
• Check the colour near the end of baking, as oven performance can vary.
• Let the granola cool before transferring it to a jar so it can crisp up.

Variations

• Add dried fruit: stir it in after baking so it does not dry out in the oven.
• Change the nuts: swap the pecans or almonds for another nut in the same quantity.
• Use another seed: replace the sunflower seeds with pumpkin seeds for a different crunch.
• Adjust the spice: reduce the cinnamon or add a little extra for a warmer flavour.
• Make it less sweet: reduce the maple syrup, keeping in mind that it also helps coat the mixture.

Common mistakes to avoid

• Crowded tray: a thick layer can bake unevenly, so spread the mixture thinly.
• Uneven coating: dry patches can remain crisp and pale, so mix thoroughly after adding the wet ingredients.
• Skipping the stir: the edges may brown faster, so turn the mixture once or twice during baking.
• Judging it while hot: granola is not fully crisp straight from the oven, so allow it to cool for 5–10 minutes.
• Sealing it warm: trapped steam can soften the granola, so let it cool before storing.

How to store

Once completely cool, store the granola in an airtight jar at room temperature for up to 6 weeks. If it loses some crispness, spread a portion on a tray and warm it briefly in a low oven, then let it cool before serving.

Frequently asked questions