Make a batch of vegan chocolate granola for a healthy breakfast or snack on-the-go. Crunchy and flavoured with tahini and peanut butter, it makes a wonderful topping for vegan yoghurt bowls or smoothies. Gluten-free and oil-free.
On some days, you feel like a productivity superstar. You feel like giving a TED talk and writing a book about personal growth. Okay, maybe my self-esteem never stretches quite that far, but I’m a big fan of those days when I breeze through my to-do list with a few hours to spare.
Then, there are days when you drop a huge jar of lentils across the kitchen floor and sit there at six o’clock, wondering where the day went. So far, this week contained more of the latter. I won’t complain too much, because we all know to expect a mixture of both. But it does kinda suck when you have a lot to get done within the next few weeks and you have jars of lentils falling out of your hands.
It all started when I failed at a pumpkin recipe I looked forward to making. As a food blogger, I expect certain recipes to fail on the first try and demand a bit more testing. Simper ones can be blog-ready after the first attempt, and I certainly had high hopes for this one. There was nothing complicated about it, but for some reason I just wasn’t in my element on that day. The outcome turned out edible (thankfully), but an overall embarrassment.
All about this vegan chocolate granola
To make myself feel a bit better, I made a huge batch of my favourite vegan chocolate granola that I, for some reason, haven’t yet shared with you. Perhaps it’s because there are plenty of granola recipes out there. On the other hand, such a thing as ‘too much granola’ doesn’t exist so here is yet another one.
I rarely buy granola at the store because vegan options aren’t the cheapest, and the at-home version is so fun to make. The infinite ways you can customise it nicely explain the plentitude of granola recipes out there. Add nuts and seeds, stir in superfoods, switch up the sweetener, flavour it with nut butters, etc. Use 4 ingredients or 15. There just isn’t a single way to make these wonderful, moreish clusters.
I admit that there’s quite a bit going on in this coconut and tahini vegan chocolate granola. I mean, the title in itself is a mouthful (just like the handfuls of it I’m shamelessly snacking on right now). But don’t be put off, because the long-ish ingredient list does not mean complicated preparation. Besides, the final outcome is 100% worth it and you can remove any of the extras you don’t have on hand.
This easy tahini granola is…
- Really easy to make
- Ideal for healthy snacking
- Made with wholesome ingredients
- Perfectly crunchy and chocolatey
- Great for storing for up to 4 weeks at room temperature/in the fridge
How to eat granola
My favourite way to eat this granola is probably on soy or coconut yoghurt with some fresh fruit. You can also add it to oatmeal, or eat it as cereal with a plant milk of your choice. Because the granola in itself is not overly sweet, it’s brilliant as a topping for fruity smoothie bowls. And of course, no one can resit grabbing a generous amount to eat by itself!
Making vegan chocolate granola
Start by stirring together the dry ingredients in a large mixing bowl. This is your opportunity to add any extra nuts, seeds or spices of your choice.
Then, in a separate mixing bowl, combine the wet ingredients, which are just date syrup, tahini and peanut butter. I always make this chocolate granola with date syrup just because I prefer the flavour, but any other liquid sweetener of your choice will work too. Plus, you can use 1/4 cup tahini or 1/4 cup peanut butter instead of 2 tbsp each. I usually do this if I don’t have one of the ingredients on hand.
Pour the wet ingredients into the dry ingredients and stir them really well, until everything looks nice and chocolatey. When they’re well-combined, add a chopped apple and fresh berries of your choice. Then, spread into an even layer on a baking tray/parchment paper. Bake in a preheated oven at 200 degrees C (392 F) for 30-35 minutes, stirring halfway through. After 25 minutes, keep checking it. You want your vegan chocolate granola to be slightly crispy, but definitely not burnt.
Then, store in an air tight container either in the fridge or room temperature and you’ve got your sweet snacking sorted for the next 3-4 weeks. Although I would totally recommend making two batches if you plan on it lasting that long!
Other recipes you might enjoy…
- Why not add this granola to a Strawberry And Banana Protein Smoothie Bowl?
- Try my Berry And Almond Polenta Cake for another sweet breakfast idea.
- Make some Savoury Oat And Tofu ‘Egg’ Muffins for a savoury make-ahead breakfast.
Let me know: what’s your favourite thing to add to granola? If you give this recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and don’t forget to give me a rating below.
Tahini And Coconut Vegan Chocolate Granola
- 1.5 cups (125g) gluten-free rolled oats
- 1/4 cup (50g) chopped brazil nuts
- 1/4 cup (20g) coconut flakes
- 1 tbsp cacao powder
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp peanut butter
- 2 tbsp tahini
- 1/4 cup (60ml) date syrup
- 1 apple, finely chopped
- 1/2 cup fresh berries of choice (blueberries, raspberries, etc)
- Preheat oven to 200 degrees C/392 F.
- To a large mixing bowl, add the rolled oats, brazil nuts, coconut flakes, cacao powder, cinnamon and ground nutmeg. Stir well to combine.
- In a different mixing bowl, stir together the peanut butter, tahini and date syrup.
- Combine the wet and the dry ingredients, stirring until all of the oats are coated and stick together. Then, add the apple and the fresh berries, and stir once again.
- Spread over a baking tray or parchment paper into an even layer. Bake for 30-35 minutes, until the granola is crispy and dark. Check occasionally after the 25 minute mark to make sure it doesn't burn.
- Allow to cool for 10 minutes. Serve straight away, or store in an airtight container at room temperature/in the fridge for up to 4 weeks.
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