Chocolate Granola
with Tahini & Toasted Nuts
Preparation time: 30-40 minutes | Serves: 6 people
Breakfast is probably my favourite meal. I love the idea of starting your day with something delicious. Whether it’s a pile of golden scrambled eggs, a stack of fluffy pancakes or in this instance, the creamiest Greek yoghurt with my crunchy, nutty chocolate granola and lots of fresh berries piled on top.
Why you’ll love my homemade Chocolate Granola -
Once you realise how easy it is to make granola at home, you’ll never go back to buying store bought.
I grew up eating packaged wheat flakes for breakfast before school. My dad, on the other hand, loved a sweeter start and always had a few kinds of granola in the pantry. As an adult I've come around to his tastes, but looking into what's actually in store bought versions made me want to make my own. This recipe isn't sugar-free, but it leans on natural sweeteners like maple syrup or honey, and in smaller amounts, so you can top it with fresh fruit or an extra drizzle to suit your taste.
For a bit of oomph in this recipe, I used Cuvee’s 72% classic dark hot chocolate powder. It has chocolate chunks in it which melt perfectly into the granola, adding another layer of rich, warming flavours.
Another reason you’ll love my chocolate granola recipe is the pantry clear out nature of it. It's perfect for finishing up those lingering crushed nuts before tearing open a new packet, plus you can also toss in dried fruit like cranberries, raisins, blueberries or whatever else comes to mind. Endlessly customisable, and it turns out well no matter what you toss in.
How to enjoy my Chocolate Granola -
The best part about this recipe is how high the crunch factor is. I’ve used it as a topping for ice cream, on flavoured yoghurt, or just by itself - the nuts and seeds make it almost like a trail mix, so its great for snacking too.
My favourite way is to enjoy it at breakfast time with yoghurt and whatever berries are in season, with a generous drizzle of honey. Spoiler alert - it’s an all time favourite snack/ dessert and soon it might be yours too, trust me on this one.
Ingredients
2 cups rolled oats
1 cup desiccated coconut
½ cup nuts of your choice, roughly chopped (I used macadamias)
¼ cup mixed seeds (I used pepitas, hemp and sesame seeds)
4 tbsps Cuvee Dark Hot Chocolate powder/ cocoa powder
1 tsp ground cinnamon
Pinch of sea salt
3-4 tbsps hot water
¼ cup tahini
¼ cup honey/ maple syrup
Method -
Preheat the oven to 180ºC and line a tray with baking paper.
Mix all the dry ingredients together in a large bowl
In a smaller bowl, combine the hot water, tahini and honey. Whisk until smooth - the mixture should be slightly runny.
Fold in with the dry ingredients until well coated.
Spread the granola mix even;y on the baking tray.
Bake for 10 minutes, then remove and toss with a spatula or wooden spoon. Return to the oven and bake for a further 10 minutes, tossing once more until evenly toasted.
Remove from the tray and set aside to cool (it will become more crunchy as it cools).
Store in an air tight jar and serve with milk, yoghurt and your choice of toppings.
*This recipe is made in collaboration with Cuvée Chocolate.
Other breakfast recipes you might enjoy -
Swaps, Serves & Storage
Can I use quick oats for this recipe?
Yes you can swap to quick oats for this recipe. Bear in mind they toast faster, so keep a close eye on them during the second bake and pull the tray a minute or two early if they're colouring quickly.What can I use instead of tahini?
Any nut or seed butter works in the same ¼ cup quantity, peanut butter and almond butter are both good swaps. You might need to add a splash more water for a thinner consistency.What can I eat the granola with?
Yoghurt and fresh berries is the classic, but it's just as good over ice cream or eaten straight from the jar as a snack.How long can I store this chocolate granola?
You can store the granola in an air tight container for up to 4 weeks. Keep in a cool, dark place. If the granola gets soggy, lightly toast it on a pan and cool before storing.
