Delicious and Crunchy Chocolate Granola

Ingredients

• 135 g (1 1/2 cups)rolled oats
• 75 gpecans
• 75 ghazelnuts
• 25 gpepitas
• 30 ml (2 tbsp)cacao
• 5 ml (1 tsp)cinnamon
• 30 ml (2 tbsp)maple syrup
• 30 ml (2 tbsp)extra virgin olive oil
• 40 g (1/2 cup)shredded coconut

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C and line a baking tray with baking paper.

2. 2

   Mix dry ingredients

   Put the oats, pecans, hazelnuts, pepitas, cacao and cinnamon in a bowl. Stir until evenly combined.

3. 3

   Coat the mixture

   Add the maple syrup and olive oil, then stir again so the dry ingredients are coated.

4. 4

   Spread on tray

   Tip the mixture onto the lined tray and spread it out evenly.

5. 5

   Bake and stir

   Bake for 4 minutes, remove the tray from the oven and stir the mixture, breaking up any clumps.

6. 6

   Add the coconut

   Stir in the shredded coconut, then return the tray to the oven for another 4 minutes.

7. 7

   Cool the granola

   Remove the tray from the oven and leave the granola to cool.

What is chocolate granola?

Granola is a baked mixture of oats and other ingredients, often served for breakfast with milk or yoghurt. This version takes inspiration from Western-style breakfast cereals, using cacao and cinnamon for a chocolatey, warmly spiced flavour.

Oats make the base, while pecans, hazelnuts and pepitas bring plenty of crunch. Maple syrup and olive oil coat the mixture, and the coconut goes in later so it has less time in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 547 calories, 11g protein, 41g carbs, 40g fat.

The oats and maple syrup provide most of the carbohydrates, while the pecans, hazelnuts, pepitas and olive oil contribute much of the fat; the nuts and seeds also supply some protein. Pair a serving with yoghurt and fruit for a more rounded breakfast.

The nuts and seeds

Nut mix: Pecans and hazelnuts provide a range of textures and a rich, toasty flavour. Keep the pieces roughly similar in size so they mix through the oats evenly.

Pepitas: These add little crunchy bites throughout the granola. Stir them into the dry ingredients before adding the syrup and oil.

How the coating works

Maple and oil: Stir them through thoroughly so the oats, nuts and seeds are lightly coated. This helps the mixture bake evenly and develop crisp edges.

Cacao: Mix it with the other dry ingredients first to distribute the chocolate flavour throughout the batch before adding the wet ingredients.

Why stir halfway through?

Midway stir: After the first 4 minutes, take the tray out and break up any clumps as you stir. This moves the mixture around for more even baking and helps prevent one area from browning faster than another.

Coconut timing: Add the shredded coconut after this stir, then bake for the final 4 minutes. Keep an eye on it towards the end, as the coconut can colour quickly.

When is it done?

Oven cue: The method gives two short baking periods of 4 minutes each at 175°C. The granola should look dry and lightly toasted when it comes out.

Cooling cue: Leave it on the tray to cool before serving. It firms up as it cools, so it may seem softer while still warm.

How to serve it

Breakfast bowl: Serve the granola with yoghurt or milk, adding fresh fruit if you like. It also works as a crunchy topping for porridge or a bowl of sliced fruit.

Portioning: Let the batch cool before dividing it into four servings. For a snack, serve a smaller handful on its own.

Recipe notes & tips

• Line the tray with baking paper to make the granola easier to remove.
• Stir the dry ingredients well before adding the syrup and oil so the cacao and cinnamon are evenly distributed.
• Spread the mixture in an even layer to help it bake consistently.
• Break up clumps during the halfway stir if you prefer a looser, more even-textured granola.
• Let the granola cool completely before storing it.

Variations

• Use almonds: Swap them for an equal weight of pecans or hazelnuts for a different nutty flavour.
• Change the seeds: Replace the pepitas with sunflower seeds in the same quantity.
• Add dried fruit: Stir in raisins or chopped dried apricots after baking and cooling.
• Boost the spice: Add a little more cinnamon to the dry mixture before baking.
• Serve with fruit: Top a bowl with sliced banana or berries just before eating.

Common mistakes to avoid

• Adding coconut too early: It can toast quickly, so follow the method and mix it in after the first 4 minutes.
• Skipping the halfway stir: The edges may bake faster than the centre; stir and break up clumps after 4 minutes.
• Leaving clumps too large: They may bake unevenly; break them apart during the stir.
• Serving it hot: Warm granola can seem soft; allow it to cool so it firms up.
• Packing the tray too thickly: An uneven layer can bake inconsistently; spread the mixture evenly across the tray.

How to store

Once completely cool, store the granola in an airtight container at room temperature and use within about 2 weeks. It is best served as it is; if you warm it, do so briefly and watch it closely so it does not burn.

Frequently asked questions