Nigella Lawsons Chocolate & Peanut Granola

Granola isn’t something I go out of my way to make very often, I’ll toss together homemade instant oatmeal packets, or make my own muesli, but covering bird food in sugar and baking it just sounds like a huge pan in the  butt. I know its well worth it but when making homemade cereals I find that pure and simple is often the road to take.  I like making everything I can from scratch, I go out of my way to avoid the middle man and paying a boat load for preservatives in cereal is no exception. Ok well not quite, honestly a few years back I found a DIVINE chocolate and coconut granola that everyone here loved, sadly it was discontinued. So a long while back I saw Nigella Lawsons chocolate and peanut granola recipe on Nigella Feasts. I was absolutely mesmerized by it and although I’d forgotten about it for quite a while the episode re-aired a week or so back and I wrote it down immediately. I  absolutely had to try this recipe and I guess its safe to say that it was well worth the wait. It’s not quite as rich with chocolate as I’d expected but delicious no-less. Its really perfect and satisfying with cold milk. Reminiscent of cocoa puffs, it leaves a chocolatey nutty milk at the bottom of every bowl. Its really wonderful and not to sweet, it’s not too “bird foodie” either.

Link to the Original Recipe:

Nigella Lawsons chocolate and peanut granola recipe

  • ¼ cup cocoa powder … (or a smidge more, maybe about 1/3 cup)
  • 4 ½ cups rolled oats
  • 1 cup sunflower seeds
  • ¾ cup sesame seeds
  • ¾ cup applesauce,(homemade preferably I used a cranberry applesauce)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/3 cup maple syrup
  • ¼ cup honey
  • ¾ cup brown sugar
  • 2 cups peanuts
  • 1 teaspoon salt
  • 2 tablespoons coconut oil, melted

Preheat oven to 325 degrees.

Combine all ingredients in a large bowl. Mix until combined. Smooth out onto a large baking sheet. Bake 25-30 minutes or until toasted. Allow to fully cool.

I like to dehydrate mine to make it extra dry. This helps it to remain shelf stable. Once oven has cooled off heat to 100 degrees and allow granola to dry out 8-10 hours. Bring to room temperature and then store in an air tight container. Will store for a few months.