Who does not know that leaden tiredness that forces you to put the alarm clock several times in snooze mode in the morning. But what if there is something waiting for you that tastes better than any Sacher cake with cream in the world and also doesn’t let the fat grow exponentially on your hips. 

More? With pleasure.  

This homemade chocolate granola is not only quick and easy to prepare, it also does not need any oil and contains no industrial sugar. Maple syrup was used for sweetening – these are also carbohydrates, indeed, but it causes our blood sugar level to rise somewhat more slowly than normal table sugar, since maple syrup contains not only pure sucrose, which is the component of table sugar, but also water. Vitamin B and minerals can also be found in the syrup. Maple syrup is considered anti-inflammatory and contains antioxidants that trap free radicals. Overall, it is certainly better than normal table sugar, but we should use sugar and its alternatives sparingly.

Crunchy, what else.

We are both breakfast fans from the bottom of our heart and there is nothing better than eating a homemade granola with a bit of yoghurt and fresh fruits. It is this crunchy feeling when you bite the granola, when all the different flavours spread out on the tongue and trigger a pleasant feeling. The cocoa powder promises, together with the dark chocolate drops, happiness and good mood, while the nuts provide healthy fats. And only the nuts, because unlike conventional granola, no additional oil is used for this recipe – only maple syrup and water. Solely the baking in the oven gives it its crispy consistency.

Palm trees in the granola.

Most granola on sale contain palm oil, which is produced in the cheapest way possible with enormous ecological effects. Every day, thousands of hectares of rainforest are cleared and burned in tropical regions to make room for palm monocultures. A deceptively idyllic picture, because whether these palms are grown organically or conventionally or not – the problem remains the same. We are not convinced that the palm oil industry can be operated in an ecological way. Animals are driven out, our nature is sustainably damaged and people are being exploited. And we haven’t even spoken of the health aspects. Refining creates large quantities of harmful substances that you do not want to have on the breakfast plate. That was the reason for our decision to being against the palm oil consumption and among us: preparing granola yourself is child’s play and leaves countless possibilities open to exactly match your very personal taste. Try it out and see for yourself.


This granola should have an inscription: “Attention, addictive.” Even after it was prepared in our kitchen for the first time, we were completely in love with the taste. Whether you enjoy it with almond milk, coconut jogurt or simply nibbled straight from the glass – it is always delicious. Especially when prepared with homemade almond milk, it is a 2 in 1 breakfast: first you can enjoy the granola on the tongue before sitting in front of a bowl of chocolate almond milk in the end, which in turn reminds you of the taste and the crispy feeling while the chocolatey-velvety consistency pampers the palate.

Let`s bet that children and adults alike like this granola as much we do?

a chocoholics dream

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Course: Breakfast
Keyword: Breakfast, Chocoholic, Chocolate, Granola, Muesli, Oilfree, Vegan
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Joelle Berchtold


  • Baking Paper
  • large bowl
  • scale


Dry ingredients

  • 200 g oats
  • 120 g coconut flakes
  • 100 g almonds sliced
  • 70 g flax seeds broken
  • 50 g almonds chopped
  • 50 g brazil nuts chopped
  • 30 g cocoa powder

Moist ingredients

  • 150 ml maple syrup
  • 100 ml water


  • Place baking paper on a baking sheet and preheat the oven to 180 ° C top / bottom heat.
  • Mix all the dry ingredients together in a large bowl. Do the same with the moist ingredients and then pour them over the dry ingredients.
  • Spread the moist granola mixture evenly over the baking sheet.
  • Bake for 20 minutes at 180 ° C and then for 15 – 20 minutes at 200 ° C. Warning: all ovens work a little differently – it is best to always keep an eye on the granola so that it does not burn.