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, guilt-free and beats a bowl of Coco Pops any day!
Store-bought granolas contain a lot of refined sugar, artificial flavourings, and additives, so it's an excellent option to make your own. It's super easy to weigh and mix all the ingredients in the Thermomix and then toast in the oven for 30 minutes.
If you would like a non-chocolate version of granola, check out my recipe for Simple Thermomix Granola.
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Why You'll Love This Recipe
- Crunchy, chocolatey and delicious!
- It is super easy to make with pantry ingredients.
- As it's homemade, you can control the sugar content.
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, coconut, pumpkin, 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.
The granola will come out of the oven soft, but once it cools down, it will be crunchy.
Serving Suggestions
- With Greek yogurt and fresh berries.
- Sprinkled on top of porridge.
- Sprinkled on top of peanut butter or almond butter toast.
- Sprinkled over a smoothie bowl.
Variations
We love our Chocolate Granola just as it is, but you could also add either or all these ingredients after baking to jazz it up:-
- Dried fruit such as raisins, chopped dates and apricots.
- Cacao nibs or chocolate chips.
- Crushed nuts such as almonds, walnuts, hazelnuts and pecans.
- Freeze-dried raspberries or strawberries.
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. Consume within a month.
📖 Recipe
Thermomix Chocolate Granola
Crunchy wholesome chocolate granola made easily in the Thermomix.
Ingredients
- 70g coconut oil
- 70g maple syrup
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 250g rolled oats
- 50g shredded coconut (or desiccated coconut)
- 50g pumpkin seeds
- 50g sunflower seeds
- Pinch of sea salt
Instructions
- Preheat the oven to 150ºC fan / 170°C 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 mins/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 bits of oats and seeds.
- Spread the mixture evenly in a thin layer on the baking tray. Bake for 30 minutes, turning the granola halfway through with a spatula. Be careful not to overbake, as it can burn quickly.
- Let the granola cool on the baking tray completely before storage.
Notes
Storage
Store the granola in an airtight container or jar in a cool, dark place. Consume within a month.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 211Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 276mgCarbohydrates: 24gFiber: 4gSugar: 5gProtein: 5g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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