Oat, cacao nib, sultana and sunflower seed granola
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Chantelle Nicholson's healthy granola recipe certainly does not skimp on flavour. A delicious combination of cacao nibs, rolled oats and sultanas make a dazzling breakfast that beats the shop-bought version hands-down. Serve with vegan yoghurt for a dairy-free breakfast.
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Ingredients
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Imperial
Oat, cocoa nib, sultana and sunflower seed granola
- 150g of rolled oats
- 20g of cacao nibs
- 40g of sunflower seeds
- 20g of sesame seeds
- 40g of sultanas
- 1/2 tsp table salt
- 25ml of olive oil
- 2 tbsp of agave syrup
SAVE RECIPE
Method
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
- 25ml of olive oil
- 150g of rolled oats
- 20g of cacao nibs
- 40g of sunflower seeds
- 20g of sesame seeds
- 40g of sultanas
- 1/2 tsp table salt
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
- 2 tbsp of agave syrup
- cinnamon
- yoghurt
From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.
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