A delicious crunchy nutty breakfast or snack

Chocolate Malt Granola with blood oranges, blueberries and plant-based coconut yogurt aisling larkin granola

Chocolate Malt Granola

Rich chocolatey crunchy goodness, paired with blood oranges, blueberries and plant-based coconut yoghurt, perfect for breakfast or snacking
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aisling larkin granola
blood oranges
breakfast recipe
chocolate malt granola
chocolate recipe
coconut yoghurt
Prep Time: 10 minutes
Cook Time: 25 minutes


  • 150 g porridge oats
  • 70 g flaxseeds
  • 50 g buckwheat flakes
  • 80 g quinoa
  • 30 g dried apricots
  • 20 g raisins
  • 30 g cocoa powder
  • 40 g chia seeds
  • 30 g pecan nuts
  • 40 g maple syrup
  • 40 g malt powder
  • 75 g honey
  • 70 g sunflower oil


  • Preheat oven to 160℃ and line a baking tray with parchment paper
  • On a low heat warm the maple syrup, honey and oil together.
  • Combine the oats, buckwheat, cocoa powder, malt powder, flaxseeds and chia seeds together in a large mixing bowl, roughly chop pecans and add to the mixture.
  • Pour the warm liquids over the dry ingredients, combine well.
  • Spread out on the lined baking tray and bake in the oven for 20-25 minutes, stirring halfway through.
  • Once cooked, stir in the dried fruit.
  • Store in an airtight container.
  • Serve with favourite yoghurt and fruits.