Chocolate Crunch Granola

A breakfast bowl that you’ll leap out of bed for every day.

Recipe Caralee Caldwell. Photography Jo Anderson


This granola is my all-time favourite. It is so delicious you’ll be surprised that it’s also healthy! Don’t tell the kids!

1 ½ cups raw almonds
½ cup pecans
½ cup cashews
½ cup sunflower seeds
2 cups shredded coconut
½ cup cacao powder
1/3 cup coconut oil, melted
1/3 cup maple syrup
1 teaspoon vanilla extract
½ teaspoon of salt

Pre-heat your oven to 130 degrees celsius and line a baking tray with baking paper. Place the almonds, pecans and cashew nuts in a food processor and blitz for a few seconds. You want the mixture to be crunched down a little but ideally there will still be a few whole nuts. Place the sunflower seeds and coconut into the food processor and blitz for a few seconds until the mixture is combined but still chunky.

Place the dry mixture in a bowl. To prepare the wet mixture, in a small bowl whisk together the cacao, melted coconut oil, maple syrup, vanilla extract and salt. Once the wet mixture is combined, pour into the dry mixture and coat the nuts evenly. Spread the coated granola evenly in a single layer on the baking tray. Place in the oven for 50 – 60 minutes, shaking the tray once at around 25 minutes and then bake for a further 25 minutes, at a minimum. Once baked, let the granola stand to cool for a couple of hours, then store in an airtight container or jar.

Makes 5 cups Prep time 15 minutes Baking time 50 minutes

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