This wholesome Thermomix chocolate granola is a delicious blend of oats, seeds, shredded coconut, maple syrup, coconut oil, cocoa powder, vanilla extract and cinnamon. It's crunchy, chocolatey and far more satisfying than boxed cereal.
Store-bought granolas contain a lot of refined sugar, artificial flavourings, and additives, so it's a great option to make your own. The Thermomix makes it easy to weigh and mix the ingredients before toasting the granola in the oven until crunchy.
Chocolate for breakfast feels a little indulgent, and if you enjoy this crunchy granola, you might also like my creamy Thermomix chocolate porridge and make-ahead chocolate chia seed pudding.
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Why You'll Love This Recipe
- Crunchy, chocolatey and delicious!
- It is super easy to make with pantry ingredients.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Coconut oil - makes the granola crunchy.
- Maple syrup - use pure maple syrup and not flavoured maple syrup.
- Cocoa powder - use unsweetened cocoa powder.
- Cinnamon - adds a hint of spice.
- Vanilla extract - or vanilla essence.
- Oats - use rolled oats or jumbo oats.
- Shredded coconut - or desiccated coconut.
- Pumpkin seeds - also known as pepitas.
- Sunflower seeds
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Melt
Melt the coconut oil, maple syrup, cocoa powder, vanilla extract and cinnamon in the Thermomix.
Mix
Add the oats, shredded coconut, pumpkin seeds and sunflower seeds and mix at reverse speed to combine.
Toast
Tip the mixture onto a large baking tray and spread evenly into a thin layer. Toast in the oven for 30 minutes, stirring halfway through.
Recipe Tip
The granola will come out of the oven soft, but once it cools down, it will become crunchy.
Storage
To keep the granola as fresh as possible, transfer it to an airtight container or jar and store it in a cool, dark place. It's best enjoyed within a month.
📖 Recipe
Thermomix Chocolate Granola
Ingredients
- 70 g coconut oil
- 70 g maple syrup
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 250 g rolled oats
- 50 g shredded coconut or desiccated coconut
- 50 g pumpkin seeds
- 50 g sunflower seeds
- pinch of sea salt
Instructions
- Preheat the oven to 170°C/340°F (150°C fan) and line a large baking tray with baking paper.
- Add the coconut oil, maple syrup, vanilla extract, cocoa powder and cinnamon to the Thermomix bowl and heat for 2 min/50°C/speed 2 until melted.
- Add the oats, shredded coconut, seeds and salt and mix for 20 sec/reverse/speed 2 to combine. Scrape down the sides of the bowl and along the bottom with a spatula. Mix again for 20 sec/reverse/speed 2. Give the granola a quick stir to combine any loose oats and seeds.
- Spread the mixture evenly in a thin layer on the baking tray. Bake for 30 minutes, stirring halfway through with a spatula. Be careful not to overbake, as it can burn quickly.
- Let the granola cool completely on the baking tray before storing.
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