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Coles

  • Dairy free
  • Lactose free
  • Egg free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegan
  • Vegetarian

Loaded with coconut, pecans and hazelnut, this chocolate granola recipe is full of flavour and crunch. It’s great for gifting, too. 

 

  • Serves14
  • Cook time15 minutes
  • Prep time10 minutes, + cooling time
Chocolate granola in jars

Ingredients

  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (60g) coconut oil
  • 1 1/2 cups (135g) rolled oats
  • 1/2 cup (70g) blanched hazelnuts
  • 1/2 cup (60g) pecans, halved
  • 1 tbs cocoa powder
  • 1 tsp mixed spice
  • 1 cup (50g) Coles Organic Toasted Coconut Flakes with Sea Salt
  • 2 tbs pepitas (pumpkin seeds)
  • 2 tbs cacao nibs

Nutritional information

Per Serves: Energy: 745kJ/178 Cals (9%), Protein: 3g (6%), Fat: 13g (19%), Sat Fat: 6g (25%), Carb: 15g (5%), Sugar: 6g (7%), Dietary Fibre: 3g (10%), Sodium: 11mg (1%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Heat the maple syrup and coconut oil in a small saucepan over medium heat, stirring, until smooth and well combined. Combine the oats, hazelnuts, pecan, cocoa powder and mixed spice in a large bowl. Add maple syrup mixture and toss until well combined. Spread evenly over a large baking tray. Bake, stirring halfway through cooking, for 10-12 mins or until golden. Set aside on the tray to cool completely.

  2. Step 2

    Add the coconut, pepitas and cacao nibs to the granola and toss to combine. Spoon into jars. Store in a cool, dark place for up to 1 month.

Recipe tip

COOK. STORE. SAVE. 
Smart swap:
Save money by making your own salted coconut flakes for this recipe. To do it, spread coconut flakes over a lined baking tray. Spray with a little olive oil spray and sprinkle with salt. Bake at 180°C for 10 mins or until golden. Set aside to cool. 

Smart save: Wash and keep glass jars, like coffee or pickled veg jars, once you’re done – they’re ideal for packaging up homemade treats like this granola.

Chocolate granola

Chocolate granola
  • Serves14
  • Cook time15 minutes
  • Prep time10 minutes, + cooling time
Ingredients
  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (60g) coconut oil
  • 1 1/2 cups (135g) rolled oats
  • 1/2 cup (70g) blanched hazelnuts
  • 1/2 cup (60g) pecans, halved
  • 1 tbs cocoa powder
  • 1 tsp mixed spice
  • 1 cup (50g) Coles Organic Toasted Coconut Flakes with Sea Salt
  • 2 tbs pepitas (pumpkin seeds)
  • 2 tbs cacao nibs
    Description

    Loaded with coconut, pecans and hazelnut, this chocolate granola recipe is full of flavour and crunch. It’s great for gifting, too. 

     

    Method
    1. Step 1

      Preheat oven to 180°C. Heat the maple syrup and coconut oil in a small saucepan over medium heat, stirring, until smooth and well combined. Combine the oats, hazelnuts, pecan, cocoa powder and mixed spice in a large bowl. Add maple syrup mixture and toss until well combined. Spread evenly over a large baking tray. Bake, stirring halfway through cooking, for 10-12 mins or until golden. Set aside on the tray to cool completely.

    2. Step 2

      Add the coconut, pepitas and cacao nibs to the granola and toss to combine. Spoon into jars. Store in a cool, dark place for up to 1 month.