Choc-Almond Granola

This granola is perfect for all occasions. For breakfast with almond milk, as a snack, dessert or my personal favourite; a smoothie topper. This granola also packs a protein hit in the morning due to the oats, chia and peptia seeds, so it will keep you feeling fuller for longer.


  • You can make this nut free by simply removing the almonds and replacing for more seeds of your choice.


  • 2 1/2 cups of oats
  • 1/2 cup almonds chopped (roasted or natural)
  • 1/2 cup shredded coconut
  • 3 tbsp chia seeds
  • 2 tbsp sunflower seeds
  • 2 tbsp pepita seeds
  • 1 tbsp sesame seeds
  • 2 tbsp cacao power
  • 1/2 cup rice malt syrup
  • 3 tbsp of coconut oil melted
  • 1/4 tsp of pink Himalayan sea salt


  1. Pre-heat oven to 180 degrees celsius and line a tray with baking paper
  2. Mix all ingredients in bowl and press firmly onto baking tray
  3. Cook for 20 minutes and remove from oven. Give the granola a mix to ensure even cooking. Continue cooking for another 15-20 minutes or until nicely toasted. It's cooked when it turns a nice golden brown colour.
  4. The granola will come out of the oven soft and as it cools it will harden and become crunchy.
  5. Store in an air tight container for up to a month (if it lasts that long).

If you make this I would love to know about it! Please share your recreations on instagram and tag me: @emillysonsie #emillysonsie