Chocolate Granola

by Tereza Poljanic

Chocolate for breakfast? Yes please! We can’t get enough of this granola from whole foodie Teresa Poljanic.


  • ​3 cups Chantal jumbo rolled oats
  • 1 cup Chantal desiccated coconut
  • 1 cup Chantal buckwheat groats
  • 1 cup almonds or cashews
  • 1/2 tsp Chantal sea salt
  • 1/3 cup maple syrup
  • 1/3 cup Chantal coconut oil
  • 1 tsp vanilla essence
  • 10 medjool dates
  • 1/3 cup cacao powder

To serve

  • 1 cup coconut yoghurt
  • 1 cup almond milk
  • 2 tbsp maple syrup
  • 1/4 cup Chantal chia seeds
  • 1 tsp vanilla essence


1. Pre-heat the oven on fan bake at 175 degrees Celsius and line a tray with baking paper.

2. Mix oats, coconut, almonds, salt and buckwheat groats together in a bowl.

3. In a food processor mix dates, coconut oil, maple syrup, vanilla and salt together.

4. Combine the date mixture with the oat mixture and mix well.

5. Spread granola evenly onto baking tray and bake for 25 minutes or until the oats turn lightly golden brown.

6. Remove granola from oven and leave to cool.

Serving Suggestions

Serve with your choice of toppings. We love ours with fresh fruit and chia pudding prepared the evening before. Simply mix the coconut yoghurt, almond milk, maple syrup, salt vanilla and chia seeds and refrigerate for 4-8 hours.

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