Cacao Granola with Yogurt and Strawberries

prep time
cooking time
Recipe by Vitasoy


1/4 cup raw cacao powder (or cocoa powder)

1/2 cup pure maple syrup

1 teaspoon vanilla extract

1/4 cup coconut oil

2 cups puffed quinoa (or substitute with puffed rice)

1 cup rolled oats

1/4 cup black sesame seeds

1/2 cup black chia seeds

1 cup blanched hazelnuts, roughly chopped

1/4 cup coconut flakes

2 x 140g tubs Vitasoy Greek Style Soy Yogurt - Strawberry

250g punnet hulled strawberries, halved


  1. Preheat oven to 180°C (160°C fan forced). Place cacao powder, maple syrup, vanilla and coconut oil in a small saucepan and stir over medium heat until smooth. Place the puffed quinoa, rolled oats, sesame seeds, chia seeds and hazelnuts in a large bowl and pour over syrup and mix to combine.
  2. Spread evenly over two large baking trays lined with baking paper. Cook for 25 minutes, stirring halfway. Add the coconut and cook for a further 5 minutes until crisp and golden. Allow to cool
  3. Serve cacao granola dolloped with Vitasoy Strawberry Yogurt topped with strawberries and cacao nibs.

Blanched hazelnuts can be bought in packets at most supermarkets. If unavailable, you can use the brown skinned hazelnuts.
Keep granola in an airtight container for up to 1 month.