Nutty Chocolate Coconut Granola

You know what’s better than granola? Chocolate granola. And using this recipe as a rough guide, you can adjust the quantities or types of nuts to your taste! Ah, delicious and empowering.

Preparation time Prep: 10 mins
bake 25 mins
Skill level Easy Peasy

You will need:

  • 2 ½ cups rolled oats
  • 1 ½ cups buckwheat groats
  • ½ cup almonds, roughly chopped
  • ½ cup pecans, roughly chopped
  • ½ cup macadamia nuts, roughly chopped
  • 1 cup coconut flakes
  • ⅓ cup coconut oil, melted
  • ½ cup cocoa powder
  • ⅓ cup pure maple syrup
  • ⅓ cup brown sugar
  • 1 ½ teaspoons vanilla bean paste
  • ½ teaspoon sea salt
Photography: Chris Middleton


  • 1Preheat oven to 180°C. Line 2 baking trays with parchment paper.
  • 2Combine the oats, buckwheat, almonds, pecans, macadamias and coconut flakes in a large mixing bowl and set aside.
  • 3Place the remaining ingredients in a saucepan over medium heat for 2-3 minutes. Whisk until the sugar dissolves and the ingredients are well combined. Pour over the nutty oats and toss through until the mixture is completely coated.
  • 4Divide the granola evenly between lined trays, and bake for 20-25 minutes, stirring occasionally, until toasty. Allow to cool completely before storing in an airtight container.
  • 5Serve with coconut yoghurt, non-dairy milk, berries or bananas, or eat on its own as a snack.

Variation: Not a fan of refined sugar? Skip it, or swap it out for more maple syrup.

Tip: For an extra chocolate crunch, add 1/3 cup cacao nibs when the granola has completely cooled.

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