peanut chocolate granola

Peanut Chocolate Granola


A wonderful recipe by our foodie ambassador Sammy Hamilton. Check out her page for more posts.

A cheeky Peanut Chocolate Granola recipe!


It’s suitable as a breakfast cereal, scattering on smoothies & ice cream or even on salads.


This full of flavour breakfast snack is really easy to make, and having lots left over is very handy as it’s so moreish!    No more morning panics over breakfast, as its already made and its guilt free! It also looks beautiful in a clip top jar on your kitchen shelves.  


Please note that all ambassador recipes have not been tested by an Honestly Healthy chef.[wpurp-searchable-recipe]Peanut Chocolate Granola – – – [/wpurp-searchable-recipe]

Cooks In30 to 35 Minutes


3 cups gluten free rolled oats

1 cup quinoa/buckwheat groats*

1/2 cup pumpkin seeds

1/3 brazil nuts, roughly chopped

1/3 cup pecans, roughly chopped

1/4 cup hazelnuts, roughly chopped

1/3 cup flaked almonds

1/2 tsp cinnamon

1 tsp ground coffee beans (optional)

Pinch of pink Himalayan salt

1/4 cup coconut oil, melted

2 tsp cacao powder

6 heaped tbsp peanut butter

5 tsp date nectar/honey/maple syrup**

1/3 cup cacao nibs/dark chocolate chunks (roughly chopped)


  1. Preheat the oven to 180° and line a baking tin with baking paper.
  2. In a large mixing bowl, combine the oats, quinoa/buckwheat, pumpkin seeds, brazil nuts, pecans, hazelnuts, almonds, cinnamon, optional ground coffee and salt. Make sure it's all evenly combined and set aside.
  3. In a pan on a low heat, melt the coconut oil and mix in the cacao powder, peanut butter and sweetener of choice, make sure all is melted and combined.
  4. Mix the liquid combination into the dry ingredients and make sure it is fully mixed before pouring it into the previously lined baking tin. Be sure to gently press down the granola before cooking it.
  5. Put the tray in the oven for 20 minutes; keep an eye on it to make sure it doesn’t burn.
  6. Remove tray from oven and top with the cacao nibs before allowing to cool fully.
  7. Once cooled, lift the baking paper out of the tin (do this slowly as it helps the granola to break into clusters, however, it can go everywhere!)
  8. Serve and store any remaining granola in an airtight container. Try not to eat it all at once!


*If using buckwheat groats instead of quinoa, increase the cooking time by 5-10 minutes, just make sure the granola doesn’t burn.

** You can create your own date nectar by heating 6-7 medjool dates for 5 minutes in the coconut oil in a pan and blending until smooth. If using non-medjool dates, heat for 10-15 minutes before blending.