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Salted Cacao And Almond Butter Granola

My salted cacao and almond butter granola is caramelly, crunchy and nutty. Get ready to get addicted to breakfast!

Salted cacao and Almond Butter Granola

Granola is such a great way to start the day, however, shop varieties can be laden with sugar and additives, leading to a blood sugar spike and afternoon slump. It’s much better to just whip your own, like this Cacao And Almond Butter Granola. It’s a heavenly mash up of Reece’s and coco pops and will keep you energised and ready to smash out your tasks, throughout the day. Cacao is the key ingredient to the success here. Nutrient dense, full of antioxidants, magnesium, potassium and iron, its the perfect rocket fuel to charge you up for the day ahead.

Granola is very straight forward and easy to make. You mix everything together in one bowl then throw it into the oven at a low temp until crispy. Done! Honestly it can’t get any easier. Pop your coco ‘nola into jars, where it will keep for two weeks (we doubt its gonna last that long). Serve it with milk or yogurt and some berries if you like.

When it comes to bulking out the granola with nuts and seeds, use whatever takes your fancy. I like a combo of linseeds, sesame seeds and hemp seeds, all known for their high protein, essential fats and vitamins.

The cook-along for this recipe can be found on The Culinary Cartel Instagram on our story highlights or by clicking here.

Almond Butter Granola

Frequently Asked Questions

How long will my granola keep?

Granola will stay fresh in an airtight container for up to two weeks.

Can I lower the amount of maple syrup?

Maple syrup helps with the crisping of the granola. You can lower the amount but the final result will vary and may be chewier. 



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easy quick cacao almond butter granola granola recipe

Salted Cacao And Almond Butter Granola

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  • Author: Jess Bunn
  • Yield: 5 Cups of Granola
  • Diet: Vegan


My salted cacao and almond butter granola is caramelly, crunchy and nutty. Get ready to get addicted to breakfast!


  • 1/4 cup cacao
  • 1/3 cup oil (coconut/avocado/light olive oil etc)
  • 2 Tbsp nut butter or seed butter
  • 1/3 cup maple syrup (or sub for 3 Tbsp brown sugar + 2 Tbsp water)
  • 3 cups rolled oats
  • 1.5 cups crunchy bits (I used linseeds, sesame seeds, and hemp seeds, but use any nut/seed)
  • 1/2 cup coconut flakes
  • 1 tsp flaked sea salt
  • 3 Tbsp cacao nibs (optional but awesome)


  1. Heat the oven to 160°C
  2. Place a pot on medium heat. Add your oil, nut butter, cacao powder, and maple syrup.
  3. Cook everything until the coconut oil has melted, then give the mixture a whisk to incorporate the nut butter evenly and set it aside until needed.
  4. To a large bowl add your oats, crunchy bits, sea salt, and cacao nibs then pour over your cacao oil mixture and stir until evenly combined. Spread the granola over a large baking paper-lined tray, making sure it’s not thicker than 1.5cm or it doesn’t brown evenly. If needed, use two trays. Then pop the granola in the oven at 170° to bake for a total of 20 to 25 minutes.
  5. After 10 minutes in the oven add your coconut flakes and stir your granola to ensure that it crisps evenly. Place your granola back into the oven to finish cooking, giving it a mix every 10 minutes to ensure it browns evenly.


Chefs Tip: Sub any of my mix-ins (seeds/nibs/coconut) for anything you fancy.

  • Category: Breakfast
  • Method: Bake


  • Serving Size: 1 Cup Granola
  • Calories: 750.17kcal
  • Sugar: 17.28g
  • Sodium: 454.85mg
  • Fat: 43.04g
  • Saturated Fat: 18g
  • Unsaturated Fat: 21.25g
  • Trans Fat: 0g
  • Carbohydrates: 78.12g
  • Fiber: 21.42g
  • Protein: 19.03g
  • Cholesterol: 0g
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