Choc-brekkie Granola

Choc-brekkie Granola
Granola is an essential breakfast staple (though we nibble on ours at all hours!), and so easy to make. Using our orange chocolate bar in this recipe gives your granola a zesty boost, and means you can get your chocolate hit at any time of day. Play around with tastes and textures – you can mix up the fruits and seeds for added variety.
Icon_cookingtime_grey Created with Sketch. 25 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 8
Choc-brekkie Granola


  • 30g sunflower kernels
  • 40g sesame seeds
  • 30g pepitas (pumpkin seeds)
  • 40g activated almonds
  • 45g activated buckwheat
  • 15g coconut chips
  • 25g dried cranberries
  • 3 squares Pana Chocolate Orange Pana Chocolate - £3.20
  • 150g almonds
  • 4 dates (pitted)
  • 60ml water
  • salt

You will also need

A dehydrater with a mesh tray

How to make

For the nut and date butter

  1. In a food processor, blend all the almonds until it becomes a paste
  2. Add the dates, water and a couple of pinches of salt, then blend until completely smooth


For the granola

  1. Combine the rest of the dry ingredients in a bowl
  2. Add a little of the nut and date butter and massage into the ingredients. Keep adding butter until all the ingredients are coated
  3. Using a coarse grater or zester, grate the squares of the chocolate into the mixture and stir through
  4. Transfer the mixture to a tray and dehydrate for 8-12 hours
  5. Once the mixture has dehydrated, break into small shards and store in an airtight container until needed.
  6. Serve with milk/nut milk and fresh fruit

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Products used in this recipe

Orange Pana Chocolate

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Similar products

Magical Mushroom Seasoning

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Brazil Nut & Hazelnut Nut Butter Duo

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