I recently decided to try my own version of a rich, chocolatey granola. I started from the Guardian’s classic method for making granola and adapted it to suit my pantry and taste.
My tweaks include adding quinoa flakes—useful if you have them on hand and a nice way to balance the indulgence of chocolate—and puffed rice (rice krispies) to lighten the texture, an idea inspired by a supermarket version I like. The combination keeps the granola crunchy without feeling too heavy.
The result, which I call “Nutty Chocolate Granola,” is delicious. It’s not an everyday breakfast, but as a weekly treat it’s lovely. Do give it a try.
📖 Recipe
Nutty Chocolate Granola
Kate Ford | The Veg Space
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Ingredients
- 40 ml olive oil
- 120 ml maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 200 g rolled oats
- 75 g quinoa flakes
- 200 g mixed nuts (I used peanuts and skin-on almonds for economy)
- 30 g pumpkin seeds
- 30 g sunflower seeds
- 50 g rice krispies (puffed rice)
- 75 g dark chocolate (grated or shaved—check it’s vegan if needed)
Instructions
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Preheat the oven to 150ºC / 300ºF / Gas Mark 2.
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In a small saucepan, gently warm the olive oil, maple syrup, vanilla extract and salt for 2–3 minutes until blended. Remove from the heat and let cool slightly.
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In a large bowl combine the oats, quinoa flakes, mixed nuts, pumpkin and sunflower seeds, and rice krispies. Pour over the syrup-and-oil mixture and stir thoroughly to coat everything evenly.
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Line a large baking tray with greaseproof paper and spread the granola in an even layer. Bake for 30–35 minutes, stirring a couple of times, until golden and crisp—watch carefully so it browns but does not burn.
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Allow the granola to cool completely, then grate or shave the dark chocolate over the top. Store in an airtight container and enjoy within a couple of weeks.
Nutrition
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