Breakfast Chocolate Granola Pot

Callebaut’s Breakfast Chocolate Granola Pot has layers of dark chocolate and yoghurt topped with rolled oats, pecans, chia seeds and cocoa nibs. A touch of sea salt brings the flavours together for a breakfast option that has a hint of sweetness with the addition of Maple syrup. This recipe offers outlets like cafés an additional option for consumers looking to pick up an easy and delicious breakfast on the go.

Chocolate Granola

Ingredients: Chocolate Granola

  • 270 g
    rolled oats
  • 100 g
    chopped pecans
  • 20 g
    chia seeds
  • 30 g
    Cocoa nibs
  • 5 g
    sea salt
  • 30 g
    cocoa powder
  • 60 g
  • 120 g
    maple syrup

Preparation: Chocolate Granola

Mix together the rolled oats, chia seeds, cocoa nibs, sea salt and cocoa powder
Melt the margarine
Mix the melted margarine and maple syrup together and add to the oat and chia seeds mixture
Pour the mixture onto a baking tray and bake at 170°C for 20 minutes
Allow the granola to cool and then add the Callebaut 811 dark chocolate callets
Serve with yoghurt and fruit and enjoy!