Chocolate, pistachio & quinoa puff granola
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: ~15
Chocolate granola with pistachio & quinoa puffs makes a delicious brunch dessert or topping for yoghurt or ice-cream any time of day.  Serve with rhubarb and blood orange for a late winter dish.
Chocolate Granola
  • 400g rolled oats
  • 45g light muscovado sugar
  • 1 teaspoon sea salt
  • 45g cocoa powder
  • 90mls olive oil
  • 180ml maple syrup
  • 1 teaspoon vanilla extract
  • 150g dark chocolate chips
  • 100g chopped pistachios
  • 25g quinoa puffs
  • 5g freeze dried raspberries
to serve
  • per person, 120g Greek yoghurt
  • 5 x 5cm sticks of roasted rhubarb
  • 5 blood orange segments (~half an orange)
  1. Pre-heat your oven to 170ºC (fan).
  2. Combine the oats, muscovado sugar, cocoa powder and salt in a medium sized bowl. Meanwhile put the maple syrup and olive oil in a small saucepan, heat gently and stir until the maple syrup and oil are well combined. Add the vanilla extract. Pour the wet ingredients over the dry and stir to combine, till all the oats are nicely brown with chocolate.
  3. Line a baking tray and spread out the granola evenly, in a thin layer. Bake in the oven for 18-20 minutes, stirring half way to ensure it cooks evenly, then remove from the oven. The granola will still be soft and a little wet when it comes out of the oven, that's fine as it will harden as it cools.
  4. If you cook it till its dry, chances are it will burn, and its hard to tell when chocolate is burnt because of the brown. Sprinkle over half the chocolate chips whilst still warm, and stir so they melt into the granola, then leave to cool completely.
  5. Finally when fully cooled, sprinkle over the remaining chocolate, pistachios, quinoa pops and freeze-dried raspberry. Keep in an airtight container.
  6. A serving is around 40g of granola
When selecting your oats for this recipe, you want rolled oats rather than jumbo, however some brands of rolled oats are very powdery, so try and choose those with a little more shape and texture. The very powdery ones don't make a very good granola in my experience.
Recipe by Ceri Jones Chef at