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Chocolate and coconut granola

  • Serves 6-8 (makes about 400g)
  • Prep 10 mins
  • Total time 25 mins
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Chocolate and coconut granola
Chocolate and coconut granola

step by step

  • 1Heat the coconut oil in a large frying pan over a medium heat. Add the nuts, raisins and seeds to the pan first, stir frequently for 10 minutes, then add the desiccated coconut, cacao powder or cocoa, cinnamon and honey and reduce the heat to low, stirring constantly for a further 5 minutes. Transfer the granola from the pan into a large bowl to cool completely.
  • 2Serve with your chosen plant-based milk or yogurt and fresh berries if you like.
  • Recipe taken from Superfoods, Superfast, by Julie Montagu

    Photograph by Laura Edwards

Get ahead

Any leftover granola can be stored in a lidded airtight container for up to 2 weeks.

You will need

  • 2 tbsp coconut oil
  • 65g blanched almonds
  • 60g cashews
  • 60g pecans
  • 70g raisins
  • 35g sesame seeds
  • 35g pumpkin seeds
  • 35g unsweetened desiccated coconut
  • 1 tsp natural cacao powder or cocoa
  • 1 tsp ground cinnamon
  • 2 tbsp runny honey

To serve

  • your choice of plant milk (oat, almond or coconut) or dairy-free yogurt
  • mixed berries

+ Nutritional Information