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You know what’s better than granola? Chocolate granola. And using this recipe as a rough guide, you can adjust the quantities or types of nuts to your taste! Ah, delicious and empowering.

You will need

Serves 8

  • 2 1/2 cups rolled oats
  • 1 1/2 cups buckwheat groats
  • 1/2 cup almonds, roughly chopped
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup macadamia nuts, roughly chopped
  • 1 cup coconut flakes
  • 1/3 cup coconut oil, melted
  • 1/2 cup cocoa powder
  • 1/3 cup pure maple syrup
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons vanilla bean paste
  • 1/2 teaspoon sea salt

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10 mins to prep

25 mins to cook

  1. Step 1

    Preheat oven to 180°C. Line 2 baking trays with parchment paper.

  2. Step 2

    Combine the oats, buckwheat, almonds, pecans, macadamias and coconut flakes in a large mixing bowl and set aside.

  3. Step 3

    Place the remaining ingredients in a saucepan over medium heat for 2-3 minutes. Whisk until the sugar dissolves and the ingredients are well combined. Pour over the nutty oats and toss through until the mixture is completely coated.

  4. Step 4

    Divide the granola evenly between lined trays, and bake for 20-25 minutes, stirring occasionally, until toasty. Allow to cool completely before storing in an airtight container.

  5. Step 5

    Serve with coconut yoghurt, non-dairy milk, berries or bananas, or eat on its own as a snack.


Not a fan of refined sugar? Skip it, or swap it out for more maple syrup.

Hot tip!

For an extra chocolate crunch, add 1/3 cup cacao nibs when the granola has completely cooled.

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