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If you know me or have been following me for a while then you will know that I LOVE breakfast. I love making breakfast, eating it and I love sharing these recipes with you so you can enjoy it just as much as me!
Granola is probably one of my favourite recipes to create. It is such a dynamic, yet simple thing that is extremely versatile. It goes with nearly everything and the ingredients are so interchangeable.
This Almond Cacao Granola was created out of the love of chocolate and almond butter. It helped that when I created this recipe Easter season was in full bloom and everywhere I looked there was chocolate and nut butter recipes!
This decadent granola can be made with pretty much anything you have in your pantry (if you’re missing something from my ingredient list); however I highly suggest following it because it is a flavour dance party!
If you’re looking for a delicious and nutritious breakfast option that will leave you feeling full and satisfied all morning long? Look no further than this truly irresistible Almond Cacao Granola!
With the rich and indulgent flavours of dark chocolate and almond, this granola is sure to satisfy even the grumpiest of mornings. Have I mentioned its perfect texture and crunch, you can be sure that each and every bite is pure pleasure.
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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11 Responses
Can I replace the olive oil with applesauce?
Hey Mishika, I apologize about the delay in answering your question; you can ALWAYS try but I haven’t tried that swap. Let me know if you do!!! Happy Baking!
I’m curious why olive oil and not coconut oil?
Hey Karen! Thanks for inquiring and I apologize for the delay. I choose olive oil because I adore the crunch and find that it clumps better BUT you can use whatever oil you have on hand! Hope this helps 🙂 – Teri
I should really stop using an artistic license when following recipes.
This looks amazing and I do hope to try making granola again. Next time I might use a silicone baking mat just to be safe. I have a hard time with too much fat and too many nuts in my diet so I tried changing it drastically with what I had on hand. It turned out delicious nonetheless, however it was a nightmare to peel off the paper; plus, the oats came out a bit undercooked (akin to muesli). Any thoughts or advice? I might have to switch to maple syrup next time I think.
The ingredients I used are as follows. Everything but the rolled oats were measured using a level cup/etc:
– Sprouted Rolled Oats (4 cups, 420g)… I ended up with a little over 3 level cups for some reason.
– Almonds (1/2 cup, chopped)
– Ground Flaxseed (1/4 cup)
– Cocoa Powder (1/4 cup)
– Coconut Oil (1/2 cup, melted)
– Honey (1/2 cup)
– Salt (1/2 tsp)
– Vanilla Extract (1 tsp)
Thank you for this recipe and I’m sorry for the long comment!
Hello by what could I replace the maple syrup?
Hi Anne-Laure, you can substitute with honey, agave or whatever syrup style sweetener you’d like.
What if we don’t have a convection oven? What adjustments need to be made to the baking process? Thank you in advance.
Hey Mary, If your oven doesn’t have the convection setting, NO PROBLEM! Increase the temperature to 325. Keep a close eye on it after the 20-25 minute mark. You want it to be brown but it can turn on you if you walk away! Enjoy it!!
Hello,
Do you mean 1/2 cup pumpkin seed and 1/2 cup sunflower or a mixture of both equalling 1/2 cup?
Thank you
Hey George, sorry for the confusion – it would be 1/2 of each! I hope you enjoy this recipe!