Oat, cacao nib, sultana and sunflower seed granola

Name: Oat, cacao nib, sultana and sunflower seed granola
Total time: 20 min
Ingredients: 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; yoghurt; cinnamon

by Chantelle Nicholson

Item 1 of 1

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.

First published in 2018

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Ingredients

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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

To serve

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Method

Preheat the oven to 160°C/gas mark 3

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

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

First published in 2018

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Chantelle Nicholson

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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