Choc-brekkie granola

Choc-brekkie granola

Pana Chocolate, The Recipes
250 g
20 mins
Armelle Habib, Chris Middleton

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.

For a nut-free alternative, substitute nut butter for tahini.


Quantity Ingredient
30g sunflower kernels
40g sesame seeds
30g pepitas
40g activated almonds
45g activated buckwheat
15g coconut chips
25g cranberries
1 quantity date and nut butter, (see note)
3 squares pana chocolate orange
see method for ingredients, to serve, (or use store-bought)
fresh fruit, to serve


Quantity Ingredient
high-speed blender
coarse grater
or zester


  1. Combine all dry ingredients in a bowl.
  2. Add some date and nut butter and massage into dry mix. Keep adding butter until all the dry ingredients are coated.
  3. Using a coarse grater or zester, grate the squares of 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 been dehydrated, break it into small shards and store in airtight container until needed.
  6. Serve with nut milk and fresh fruit.


  • To make date and nut butter, make one quantity of nut butter, then add 4 medjool dates (pitted), 60 ml of filtered water, and 2 pinches of Himalayan salt. Blend all ingredients together until smooth.
refined sugar-free
dairy free
gluten free
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