“The addition of cacao nibs in this granola creates a rich and chocolaty flavour whilst being high in antioxidants and crunchy in texture,” says Chantelle Nicholson.



The granola

  • 150g rolled oats
  • 20g cacao nibs
  • 40g sunflower seeds
  • 20g sesame seeds
  • 40g sultanas
  • 1/2 tsp table salt
  • 25ml olive oil
  • 2 tbsp agave syrup

To serve

  • Yoghurt
  • Cinnamon
  • Seasonal fruit


  1. Preheat the oven to 160°C/gas mark 3.
  2. Place all ingredients, except the agave, in a deep roasting tray and bake for 8–10 minutes, stirring every couple of minutes until golden.
  3. Add the agave, toast for a further 4 minutes, then remove from the oven and allow to cool. Serve with yoghurt, seasonal fruit and a pinch of cinnamon.

To shop for the ingredients, visit
Recipe by Chantelle Nicholson, courtesy of

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