This awesome granola is packed with goodness and guaranteed to get your day off to the best possible start. The recipe here was originally extracted from the pages of Darren's cookbook Chefs Eat Breakfast Too. You can buy the book HERE.

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Watch Darren make this recipe with Justine Schofield on Everyday Gourmet HERE.



Cook time: 40 minutes

Servings: 15


25g Puffed quinoa

40g Cocoa nibs

30g Coffee beans, roasted, blend coarse chunks

300g rolled oats

200g mixed seeds, sunflower, pumpkin, sesame

50g almond, skin on, rough chopped

50g hazelnuts, whole blanched, rough chopped

50g walnuts, rough chopped

1 tsp cinnamon, ground

1 tsp salt

200g maple syrup

75g unsalted butter

200g mixed dried fruit, cranberries, apricots, sultanas, currants, golden raisins, chopped

50g flaked coconut

50g dark chocolate, chopped into small pieces

Yoghurt and berries, to serve



1. Preheat an oven to 170°C.

2. Mix the quinoa, nibs, coffee beans, oats, seeds, nuts, salt & spice together well in a large bowl.

3. Heat the butter in a large saucepan to melt and add the maple syrup. Bring to a boil and remove from the heat.

4. Cool for 10 minutes before pouring onto the other ingredients and mixing well with a spoon or spatula or even the paddle attachment in an electric stand mixer.

5. Scatter the granola 1cm thick and evenly onto baking trays lined with baking paper and bake for 12-18 minutes or until golden brown.

6. Make sure the granola is cooked sufficiently to ensure you get crunchy clusters.

7. Leave to cool in the tray and break the granola pieces into a container with the remaining ingredients and mix well. Keep in a sealed container in your pantry.

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