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A tasty granola that doesn’t come with a mile long list of ingredients. Honey, tahini and cocoa powder are the main players, resulting in a healthy and wholesome breakfast.

As you already know from this post here, granola is one of my favourite breakfasts. This time I thought I’d go for a chocolate version, as it’s something I’ve been meaning to try for a while. That got me wondering what flavour combination would be best. Finally I decided on tahini, as there is no question that it goes wonderfully with chocolate. It’s also very healthy, and as I’d used it in granola in the past I knew it would work. I purposely kept the ingredient list sensible, as I can get really carried away when making granola. Not everyone has stashes of millet, wheat germ and buckwheat in their cupboards (yes, it’s that bad)!

One of the things I really liked about this version is the lack of intense sweetness. Don’t get me wrong, I love me my sweet granolas. But this was a welcome change. At first I hadn’t realised it would be that different, so I had a bowlful with buttermilk, which is my all time favourite accompaniment. Somehow it didn’t taste right. When I tried it with milk however, I loved it. That made me think that the sourness of the buttermilk was too much without the counteracting sweetness of my other granolas. A few days later I discovered the absolute best combination for this version, which is with Greek yogurt and tinned peaches. Well. That, my friends, crossed the border into dessert territory. A tasty, healthy dessert. What more can one ask for?


2 cups oats (quick cooking or rolled is fine)

2 Tbs sesame seeds

2 Tbs flax seed

2 Tbs cocoa powder (unsweetened)

1/2 tsp cinnamon

1/4 tsp salt

6 Tbs tahini

4 Tbs honey

1 Tbs olive oil

Step 1

Preheat your oven to 140C fan (150C conventional). Line a baking tray with greaseproof paper.

Step 2

Mix all the dry ingredients (oats to salt) in a big bowl using a whisk to get even distribution.

Step 3

Mix tahini, honey and oil in a small bowl and heat a little in the microwave till runny. Add to the dry ingredients and mix well with a wooden spoon.

Step 4

Spread mixture evenly onto the baking tray and bake for 30 minutes. Try to keep your nose on it, as your eyes may not work due to the cocoa giving the granola a dark colour!

Step 5

Let the granola cool on the tray, break it up into clumps and store in an airtight container.

If you change the quantities be careful of your cooking time.

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Link Love

Healthy Chocolate Granola by Yummy Mummy Kitchen
Toasted Almond and Chocolate Granola by Love & Olive Oil
Chocolate Covered Strawberry Granola by Oh My Veggies

So, what do you think? Leave me a comment!


  • Reply

    I replaced flax seeds with sunflower and pumpkin seeds (lots!) and added some peanut butter powder with the microwaved wet ingredients, as well as few extra spices (nutmeg, etc). Absolutely delicious! Works great as a base recipe *and* for expanding on, well done! Thanks for posting a great recipe!