Chocolate Berry Granola

Ingredients

• 250 g (2 1/2 cups)whole rolled oats
• 30 g (3 Tbsp)cocoa powder
• 50 g (5 Tbsp)mixed seeds, such as hemp, poppy and sunflower
• 30 ml (2 Tbsp)coconut oil
• 120 ml (1/2 cup)maple syrup
• 1 tspvanilla extract
• 1 pinchsalt
• 1 largeegg white
• 100 g (2/3 cup)hazelnuts
• 160 g (1 cup)dried berries, such as cherries, blueberries, cranberries and flame raisins

Instructions

1. 1

   Prepare the tray

   Heat the oven to 150°C (300°F/gas mark 2). Line a roasting tray with baking parchment.

2. 2

   Mix dry ingredients

   Combine the oats, cocoa powder and mixed seeds in a large bowl.

3. 3

   Warm the syrup

   Gently heat the coconut oil and maple syrup in a pan until the oil has melted. Stir in the vanilla and salt, then mix this into the oat mixture.

4. 4

   Add egg white

   Whisk the egg white until very frothy, then stir it into the oat mixture.

5. 5

   Bake the granola

   Spread the mixture in an even layer on the prepared tray. Bake for 30–35 minutes, until dry to the touch. About halfway through, carefully turn sections with a spatula so they cook evenly, keeping the clusters as intact as possible. If you like, add the hazelnuts for the final 5 minutes to toast them slightly.

6. 6

   Cool and finish

   Take the tray out of the oven and leave the granola to cool on it; it will crisp further as it cools. Once cold, break it into bite-sized pieces and stir in the dried berries. Store in an airtight container.

What is chocolate berry granola?

Granola is a baked mixture of oats and other ingredients, commonly eaten with milk or yoghurt. This version pairs cocoa with seeds and nuts, then adds dried berries for a sweet-tart contrast.

The recipe uses a low oven and an egg white to help the mixture form clusters. Cooling it fully before adding the fruit helps keep the berries chewy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 757 calories, 17g protein, 94g carbs, 36g fat.

Oats, maple syrup and dried berries provide most of the carbohydrates, while coconut oil, seeds and hazelnuts contribute much of the fat. Oats, seeds, nuts and egg white provide some protein. Pair a portion with plain yoghurt or milk and fresh fruit for a more rounded bowl.

Build the flavour

Cocoa: mixing it with the oats and seeds first helps spread its flavour through the batch. Use unsweetened cocoa powder for a balanced chocolate taste.

Sweetener: maple syrup coats the dry ingredients and helps them bind as they bake. Warm it with the coconut oil so the mixture is easier to combine.

Fruit: the dried berries go in after baking, so their flavour remains distinct and they do not dry out further in the oven.

Keep the clusters intact

Egg white: whisk it until frothy before folding it through the oat mixture. It helps the granola hold together as it bakes.

Turning: use a spatula to turn broad sections halfway through, rather than stirring the whole tray. This helps the underside cook without breaking every cluster apart.

Look for the right doneness

The granola is ready when it feels dry to the touch after 30–35 minutes in the oven. It may not seem fully crisp while hot, so let it cool completely on the tray before judging the texture.

For a little extra toasted flavour, add the hazelnuts during the final 5 minutes. Keep an eye on them so they do not brown too far.

Serve it your way

Spoon the granola over yoghurt or serve it with milk for breakfast. It also works as a crunchy topping for fruit or a snack by the handful.

If serving with yoghurt, fresh fruit can add a juicy contrast to the crisp clusters and chewy dried berries.

Recipe notes & tips

• Line the tray with baking parchment to make the sticky mixture easier to remove.
• Mix the dry ingredients well before adding the syrup mixture so the cocoa is evenly distributed.
• Whisk the egg white until frothy, but avoid letting it sit for long before adding it.
• Turn the granola gently halfway through baking to preserve larger clusters.
• Let the batch cool completely before breaking it up and adding the berries.

Variations

• Change the seeds: use a different combination of hemp, poppy or sunflower seeds.
• Swap the nuts: replace the hazelnuts with another nut you enjoy.
• Choose different berries: use dried cherries, blueberries or cranberries in any combination.
• Add more vanilla: increase the vanilla slightly for a more pronounced aroma.
• Serve with yoghurt: add a spoonful of yoghurt and fresh fruit when serving.

Common mistakes to avoid

• Uneven coating: stir the dry ingredients together first, then mix in the warmed syrup thoroughly.
• Over-stirring halfway: turn larger sections with a spatula to keep the clusters from crumbling.
• Adding berries before baking: stir them in only after the granola has cooled.
• Judging it while hot: wait until it cools, when the granola will crisp further.
• Skipping the halfway turn: turn sections once during baking to help the granola cook evenly.

How to store

Once completely cool, keep the granola in an airtight container at room temperature. Use within about 2 weeks for the best texture, and serve without reheating.

Frequently asked questions