Kelly Gibney X Puhoi Valley Homemade Chocolate & Raspberry Granola

Puhoi Valley Whole Milk Granola 3 v3
  • Preparation Time
    15 minutes
  • Cooking Time
    20 minutes
  • Serves
    Makes 4 Cupes
  • Difficulty


  • 2 Cups Rolled Oats
  • 1/2 Cup each Pumpkin Seeds, Sunflower Seeds, Pistachio Nuts
  • ¼ Cup each Sesame seeds, Coconut threads
  • 3 Tablespoons Chia Seeds
  • 3 Tablespoons Cocoa Powder
  • ½ teaspoon Ground Cinnamon
  • Generous Pinch Salt
  • 60 Grams Butter- melted
  • 3 Tablespoons Maple Syrup
  • 1/2 Cup Freeze Dried Raspberries


  1. Preheat oven to 160 degrees celsius.

  2. Combine the oats, nuts, seeds, coconut, cocoa powder, cinnamon and salt in a large bowl. Stir to combine.

  3. Whisk the butter and maple syrup together and pour over the top. Stir well to ensure the muesli is evenly coated.

  4. Lay out on a large baking sheet lined with baking paper.

  5. Bake for 20 minutes, tossing once during the cooking, until well toasted.

  6. All to cool completely before mixing through the freeze-dried raspberries.

  7. Store in an airtight container for up to 2 weeks.