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 Preparation
  • 270g
    rolled oats
  • 100g
    chopped pecans
  • 20g
    chia seeds
  • 30g
    Cocoa nibs
  • 5g
    sea salt
  • 30g
    cocoa powder
  • 60g
  • 120g
    maple syrup
  • 90g

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!

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