These recipes ARE: refined-sugar free (optional), gluten-free, dairy-free, vegan and just plain SCRUMPTIOUS. I am so excited to share these long-awaited three recipes with you all. They have truly made my pantry (and kitchen in general) feel whole. I think no pantry is truly a cosy pantry without a jar of homemade, delicious warming granola. And these are three such recipes. Not only are they delicious, but they take (no joke) about 30 minutes to make including baking time. A win win for those busy days. 

The first chocolate granola recipe is truly decadent: using coconut oil makes it rich, luscious and hearty. This one is more like a dessert than a breakfast cereal, I found. It is so so good. Even just as a snack when you are wanting something sweet & chocolate-y and satisfying. It will hit all those: I-WANT-CHOCOLATE now spots, in the best possible way. The chocolate flavor is deep, rich & intense.

The second chocolate granola recipe is a revised version of the first and is a lower-in-fat option. It is oil-free, sweet, crunchy & toasty. In my opinion this is the more suitable option for my breakfast cereals because usually I feel my best when I don’t have a meal too dense in fat early in the morning. However, it is not fat-free, because we all love us some good plant fats like tahini and toasted seeds, ammi right!? This recipe is a lot less chocolate-y and rich. So in my opinion, the decadent recipe is more bursting with chocolate flavor but I found I couldn’t eat much of it as it was quite intense, the second recipe is slightly more like a standard granola recipe with a gentle chocolate hum in the background, the slightly more neutral flavor means it’s a great breakfast option and keeps me feeling energized and sustained.

The third breakfast granola recipe is a Peanut Butter & Cinnamon Granola recipe. This one is totally one of my favorites – it is just SO heart-warming and delicious. This one also uses some coconut oil, so it is also quite decadent.  I was so excited by its’ deliciousness when it came out of the oven that I could hardly restrain myself from eating most of the first batch within a 24 hour period.

All the recipes use stevia – now let’s talk about sweeteners for a moment. Usually, I do not encourage the use of sweeteners, particularly the super artificial and chemical-laden sweeteners. However, stevia is an amazing product. It is a plant-derived sweetener, completely natural (in fact we have a stevia plant growing abundantly in our garden!) and when used in appropriate amounts it can do the perfect job of adding enough sweetness without it being over-bearing. It is extracted from the Stevia rebaudiana plant. HOWEVER, if you are new to stevia – do NOT try it by itself, this is a true and very sincere warning because it truly tastes quite vile if you eat it solo or put too much of it into a dish. Apparently stevia is 100-150 times sweetener than sugar (!!!) no wonder that in disproportionate amounts it is just too hectic. To gauge amounts: I usually use about 2-3 drops of the liquid stevia in a mug of tea and maybe 4 drops in a mug of coffee. I use the pure stevia extract in liquid or powder form, making sure there are no other nasties in it. There are quite a few conventional sweeteners that add stevia into their artificial products to make it look more natural, so if you are going to buy some just read the ingredients and try to find it at a local health food store. The reason that I used stevia in the recipe was 1. because I wanted to create a recipe that still gives the feeling of that sweet, warming granola I used to love as a kid but without all the refined sugars and 2. because there are many people out there that would like a lower-in-sugar/sugar-free alternative to the sugar-rich granolas on the market. Also, if you taste the mixture while it is raw it will likely be a lot sweeter than when it is fully baked.


Decadent Chocolate Granola Recipe:


·      2 cups rolled oats

·      ½ cup desiccated coconut

·      1/3 cup coconut oil

·      1/3 cup of raisins

·      3-4 tablespoons of cocoa or cacao powder

·      2 tablespoons of carob powder

·      20-24 drops of stevia liquid (this may seem like a lot but due to the bitterness of the cocoa it worked out perfectly for me)

·      2 tablespoons of sesame seeds

·      1 tablespoon of pumpkin seeds

·      1 tablespoon of sunflower seeds

·      1 teaspoon cinnamon

·      ¾ teaspoon Himalayan Salt

·      1-2 tablespoon of maple syrup/brown rice syrup/honey (optional)




1.     Preheat the oven to 180 degrees Celsius.

2.     Place all of your dry ingredients (except the cocoa powder) together in a mixing bowl and stir well.

3.     In a small saucepan heat up the coconut oil and stevia – stir well. If you are adding some maple of liquid sweetener add that to the coconut oil mixture. Now take off the heat and add in the cocoa powder. Stir until a luxurious looking chocolate-y goodness is formed and there are no cocoa lumps.

4.     Now simply pour the mixture over the dry ingredients. Mix it in well and place on a baking tray and into the oven.

5.     Bake for 20-23 minutes. I took mine out half way to stir it up so that all the raisins get evenly baked.

6.     Let it rest and cool and then place in a clean jar. And try not to eat it all in one go ;)



Oil-free Chocolate Granola Recipe:


·      2 cups rolled oats

·      ¼ cup desiccated coconut

·      1/3 cup raisins

·      3-4 tablespoons cocoa powder

·      2 tablespoons carob powder

·      2 tablespoons sesame seeds

·      1 tablespoon pumpkin seeds

·      2 generous tablespoons tahini

·      3 tablespoons soy milk (or plant based milk of choice)

·      1 teaspoon cinnamon

·      ¾-1 teaspoon salt

·      ½ teaspoon stevia powder (use ¾ of a teaspoon if not adding the 1 tablespoon of brown sugar)

·      1-2 tablespoons maple syrup/brown rice syrup/honey (optional)




1.     Preheat your oven to 180 degrees Celsius.

2.     Place all of the dry ingredients in a mixing bowl, stir together well.

3.     In a small bowl mix together the tahini & plant based milk (and if you're adding syrup add it in here now). Now pour this mixture over the dry ingredients and stir well using your hands to evenly coat all the oats & raisins with the tahini mixture.

4.     Place on a baking tray and into the oven for 20 minutes.

5.     Take them out when they are done, let cool & store in a jar.



Peanut Butter & Cinnamon Granola:


·      2 cups rolled oats

·      ½ cup desiccated coconut

·      1/3 cup raisins

·      ¼ cup of coconut oil

·      1/8 cup pumpkin seeds

·      3 tablespoons of peanut butter (I used smooth but it doesn’t really matter)

·      1 tablespoon of cinnamon

·      2 tablespoons of sunflower seeds

·      ¾ teaspoon of Himalayan salt

·      20 drops stevia

·      1-2 tablespoons maple syrup/brown rice syrup/honey (optional)




1.     Preheat oven to 180 degrees Celsius. Place all of the dry ingredients in a bowl together and mix well.

2.     In a saucepan mix together the coconut oil, peanut butter, stevia and maple if you are using maple syrup. Bring to heat to make a smooth mixture.

3.     Pour warm mixture over the dry ingredients and mix together well.

4.     Place in the oven and bake for 20 minutes or until golden brown & cooked through. Again, stir half way to ensure even cooking.


I’m currently also working on a dirty chai granola recipe which will come soon to the blog! Otherwise, until then <3 Enjoy munching and much love to you all.