• 1 1/2 C gluten-free rolled old fashioned oats
  • 1/3 C pumpkin seeds
  • 1/4 C hemp seeds
  • 1/4 C chia seeds (leave out if you find these hard to digest)
  • 1/4 C sesame seeds 
  • 1/2 C almond butter (or nut butter of choice) – use sunflower seed butter to make these nut-free
  • 1/4 C maple syrup
  • 1/3 C sultanas 
  • 1/2 C coconut oil, melted  
  • 1/4 tsp pink Himalayan salt
  • 1 tsp real vanilla extract
  • 150g of 70% or higher dark chocolate 


  • Line a pan, (I use a 9″ by 9″ pan), with parchment paper. Set aside. 
  • Combine all ingredients together in a large bowl, except the chocolate. Mix with a spoon until well combined and then press into your pan. 
  • Melt chocolate in a double boiler on the stove or in the microwave. If in the microwave, chop it up into small bits – all the same size – and melt for 45 secs, then stir, then melt again for 45 seconds, stir and repeat the process until fully melted. 
  • Pour chocolate over the granola mixture and then place in the freezer until the chocolate is set. 
  • Once set, leave out of the freezer for 15 mins or before you cut it into squares, this will ensure the chocolate doesn’t break too much. 


  • It’s easier to mix if everything is room temperature.
  • I use Canadian TBS, which are equivalent to 3 Australian tsp.  

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