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Cacao Granola By Honestly Healthy

Cacao Granola By Natasha Corrett"Sometimes I come down for a quick breakfast to find the granola jar empty, and it was during one of those moments that I created this very quick stove-top granola in 5 minutes. It’s a lifesaver and packed with energy from the nuts and seeds. I love it with yoghurt or a splash of almond milk – the cacao makes the milk go all chocolatey, so what’s not to love?" - Natasha Corrett. 

Makes 6-8 portions 


1 tbsp Aduna Super-Cacao Powder
2 tbsp coconut oil
100g quinoa flakes
100g whole buckwheat groats
50g pecans, roughly chopped
50g whole almonds
1 tsp vanilla extract 
4 tbsp agave or coconut
blossom syrup
a generous pinch of Himalayan pink salt
some chopped dates or dried fruit for more sweetness (optional)


Melt 1 tablespoon of the coconut oil in a heavy-bottomed saucepan (use your largest pan as the granola will crisp up more quickly).

Combine the remaining ingredients in a bowl and stir until incorporated.

Put half of the granola mixture into the saucepan and toast for 1–2 minutes until the nuts are nice and toasty and you start to smell that chocolaty, nut aroma. Beware – once the colour starts to turn, the mixture can burn quite quickly, so keep an eye on it.

Once it is nice and golden, transfer straight away to a baking tray to cool (this is quite an important step as the pan will be really hot and the mixture will keep cooking and burn if you leave it in there).

Toast the remaining half of the mixture with the remaining coconut oil and leave to cool and crisp up with the other half.


Recipe by Honestly Healthy.

© Natasha Corrett. Recipe taken from HONESTLY HEALTHY IN A HURRY published by Hodder & Stoughton £25. Photograph © Lisa Linder.