Chocolate, Hazelnut and Pumpkin Seed Granola


This is not even comparable to shop-bought granola. It’s that much better.

Natural, chocolatey  sweetness balanced with the rich savoury flavour of olive oil and hazelnuts: one batch of this granola and you’ll have a breakfast to look forward to all week. Great with milk, yogurt, or just eaten in handfuls, we promise this is a recipe you’ll always come back to.


4 cups/ 360g oats

1/2 tsp cinammon

1/4 tsp nutmeg

1/2 tsp ground sea salt

2.5 heaped tsp cocoa or cacao powder

1 tsp vanilla extract

1/2 cup/ 120ml extra virgin olive oil

1/3 cup/ 80ml honey

2.5 tbsp maple syrup

1/3 cup/ 50g hazelnuts

1/4 cup/ 30g pumpkin seeds

  1. Preheat your oven to 160 degrees Celsius.
  2. Mix the oats, cinnamon, nutmeg, salt, and cocoa/cacao powder in a large bowl.
  3. Gently heat the olive oil, maple syrup and honey in a saucepan until completely combined. Remove from the heat and stir in the vanilla extract. While still warm, pour this mixture into the dry ingredients and mix thoroughly.
  4. Spread this mixture across trays lined with baking parchment in a thin layer and bake for 40 minutes.
  5. While the mixture is in the oven, roughly chop the hazelnuts.
  6. Halfway through the cooking time, move the granola around and add the hazelnuts and pumpkin seeds.
  7. Allow to cool on the trays before storing in an airtight container.

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