Cacao and hazelnut granola

Chocolate and hazelnut are a match made in heaven. The addition of tiny pieces of toasted hazelnuts makes this taste lovely and rich without being sickly sweet. The perfect, crunchy, chocolatey way to fuel your day.


Cacao and hazelnut granola

Author: Holly Anderson

Allergy information: Gluten free, sugar free, dairy free, suitable for vegans + low fodmap option


3 tbsp coconut oil 
2 tbsp pure maple syrup or rice syrup (or honey for a non vegan version)
2 tbsp coconut sugar (unrefined golden cane sugar for LF option)
1 tsp vanilla extract
Pinch of salt 
2 tbsp cacao powder
1/2 cup unsweetened desiccated coconut 
1 1/2 cups oats 
1/2 cup pumpkin seed or sunflower seeds
1/2 cup nuts chopped toasted hazelnuts


Preheat the oven to 160°c.
Add the coconut oil, maple syrup, coconut sugar, salt and vanilla to a pan and gently melt over a low heat. Once melted, remove from the heat, add the cacao and stir until smooth. Stir in the remaining ingredients until everything is fully coated.
Spread out evenly over a baking tray lined with greaseproof paper. Pop into the oven for 10 minutes then give it a good shake and stir making sure the granola round the edges is mixed through the middle as it's more likely to cook quicker. Pop back into the oven for another 5 - 8 minutes, stir again. By now it should be smelling deliciously rich and chocolatey and starting to crisp up beautifully. If your oven is not particularly powerful it might need a few minutes longer in the oven, but keep an eye on it as the cacao can start to burn quite quickly. Otherwise, remove from the oven and allow to cool completely. It will become deliciously crisp as it cools. Then transfer to an airtight glass container.