Vickys Chocolate Granola Recipe

Name: Vickys Chocolate Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 65 grams hulled sunflower seeds; 45 grams dessicated/shredded coconut; 60 grams gluten free rolled oats; 30 ml coconut oil in liquid state; 30 ml maple or agave syrup; 35 grams sunflower butter, see my recipe link below, or peanut butter; 15 grams unsweetened cocoa powder; 1 tbsp sugar; 1 tsp strong brewed black coffee; 1/2 tsp vanilla extract; 1/4 tsp salt; 60 grams chocolate chips, I use 'Moo-Free', vegan soy-free brand or my own homemade chocolate piped into chips, link below

Servings: persons

65 grams hulled sunflower seeds
45 grams dessicated/shredded coconut
60 grams gluten free rolled oats
30 ml coconut oil in liquid state
30 ml maple or agave syrup
35 grams sunflower butter, see my recipe link below, or peanut butter
15 grams unsweetened cocoa powder
1 tbsp sugar
1 tsp strong brewed black coffee
1/2 tsp vanilla extract
1/4 tsp salt
60 grams chocolate chips, I use 'Moo-Free', vegan soy-free brand or my own homemade chocolate piped into chips, link below

1
Pre-heat the oven to gas 3 / 150C / 350F & line and lightly grease a baking tray
2
Toast the sunflower seeds in a dry frying pan.
3
You'll smell a nutty smell and they'll turn a golden colour when done
4
Let them cool then mix with the coconut and oats.
5
Set aside
6
In a small pan over a medium heat, melt together the oil, syrup, sunflower butter, cocoa, sugar, coffee, vanilla and salt to make a chocolate sauce
7
Pour over the seed/coconut/oat mix and stir in to give everything an even coating
8
Bake for 10 minutes, take the tray out and give the granola a stir, then bake a further 10 minutes
9
Let it fully cool then mix in the chocolate chips
10
Use as an ice cream or yogurt topping or add to your breakfast cereal or porridge for a little chocolatey crunch!
11
Keep in a lidded jar in the fridge for up to a week
12
Makes around 280g / 2 cups

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 65 grams hulled sunflower seeds, 45 grams dessicated/shredded coconut, 60 grams gluten free rolled oats, 30 ml coconut oil in liquid state, and more.

Yes, Vickys Chocolate Granola falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vickys Chocolate Granola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions