Breakfast Treats

I’m not much of a breakfast girl. Never have been to be honest. I can’t even think straight without my cup of tea first thing and then we’re rushing out the door on the school run and then there’s the dog to walk or a yoga class to go to. After that….that’s when I’m hungry and ready to eat something nutritious and delicious. Saturday brunch has also become a bit of a thing with the hubs and I and sets us up for the weekend ahead with a nice cup of frothy coffee alongside. Here are some of our favourite breakfast treats:

But if I’m in a rush and need to grab something quick that’s gonna fill me up until lunch then granola is always my go-to. I make fruity ones, crunchy oaty ones, full of seed ones and today I have come up with this naughty chocolate & hazelnut one for a treat!


This recipe if for a special treat granola that tastes like dessert but you can eat it for breakfast – win win! 


If you like chocolate or nuts or nutella or all of the above, then this granola is definitely for you! Crunchy hazelnuts, chewy pecans, little pops of chocolate chips, sweet hits from chocolate covered raisins all surrounded by sweet clusters of oaty goodness.

And the best thing is – you don’t just have to eat it for breakfast….I have a secret habit of taking a tupperware of granola with me in my bag for the day so I always have something delicious to snack on! Am I weird? Try it and see! So much better and more satisfying than constantly buying overly expensive ‘healthy’ snack bars from the shops, I promise!

Chocolate Hazelnut Granola

  • Servings: will last for weeks
  • Difficulty: easy
  • Print


You will need this:

  • 3 cups oats
  • 1 cup hazelnuts
  • 1 cup pecans
  • 1/2 cup maple syrup
  • 1/2 cup almond butter
  • 1/2 cup dark 70% chocolate chips (if chocolate is 70% or over it is usually naturally dairy free but check before you buy)
  • 1/4 cup raw cacao nibs (I use Naturya which you can get from some supermarkets and places like Holland & Barrett – raw cacao nibs are dried & fermented pieces of cacao beans….chocolate in it’s purest form)
  • 1/2 organic raw chocolate covered raisins (by The Raw Chocolate Co & you can find them in health stores – feel free to replace with plain raisins or normal chocolate covered raisins if you can’t find them)

You make it like this:

  1. Pop the hazelnuts and pecans in a food processor and whizz up for a few seconds to break most of them down into chunks but not all of them, leave some of them whole-ish
  2. Put the oats into a mixing bowl and add the nuts
  3. In a small bowl mix together the maple syrup and almond butter (tip: if it’s too thick to mix easily pop in the microwave for 10secs to melt slightly and it will be easier to combine)
  4. Pour the sticky syrup/butter mix all over the oats/nuts and combine well
  5. Pour the mixture into a baking tray, large enough that it is not too thick a layer, that way it will crisp up better
  6. Bake in the oven at 180degrees c for 15mins to start with, then stir pulling the edges into the middle and put back in for 5mins then do it one more time for another 5 mins and it should all be toasted and golden
  7. After the last bake remove from the oven and leave to cool on the side without stirring at all to allow the mixture to stick together into little clumps
  8. Once it’s all cooled tip it back into the mixing bowl and add the remaining ingredients: the choc chips, nibs and raisins
  9. Store in an airtight container

How good does this look close up??!! mmmmmmmm nom nom



Nutrition Facts
Servings 16.0
Amount Per Serving
calories 316 
% Daily Value *
Total Fat 17 g 26 %
Saturated Fat 3 g 17 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 23 mg 1 %
Potassium 174 mg 5 %
Total Carbohydrate 35 g 12 %
Dietary Fiber 7 g 27 %
Sugars 10 g
Protein 9 g 18 %
Vitamin A  0 %
Vitamin C  0 %
Calcium  6 %
Iron  14 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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