For this week's recipe we're getting breakfasty in a crunchy, crunchy, curdy yet chocolatey delight. That's right. Brunch & Stuff has created a granola recipe that will start off your day with a bang - and then topped it with zingy lemon white choc.

Check out more of her dangtastic recipes here


Granola in a tray with Doisy & Dam chocolte


For the chocolate granola:

  • 100g Doisy & Dam lemon, poppy seed and baobab white chocolate
  • 400g Rolled Oats
  • 100g Oat Bran
  • 100g Pecans
  • 100g Sesame and Sunflower Seeds
  • 75g Pumpkin Seeds
  • 100g Dried cranberries 
  • A handful of Goji Berries (optional)
  • 5 tbsp maple syrup 
  • 250ml sunflower oil 
  • Chia Seeds
  • A pinch of salt

For the lemon curd:

  • 4 juicy, un-waxed lemons
  • 250g golden caster sugar
  • 150g unsalted butter 
  • 3 eggs, 1 extra yolk 
  • 150ml water 
  • 1 large spoonful corn flour

Start with the granola:

  1. Add all the ingredients into a large baking pan, minus the chocolate and cranberries. 
  2. Cover in the oil and maple syrup and stir through well until the mixtures is thoroughly coated
  3. Place in the oven at 180 degrees for 15 minutes, stir well and replace for another 20 until lightly golden. It will smell wonderful at this stage.

    4. Roughly chop the chocolate (one for the recipe, one for me, one for the recipe….) and add it to the granola, along with the cranberries and stir through.

    Now for the lemon curd:

The lemon curd’s sharp citrusy goodness is the perfect accompaniment to the sweet granola.

  1. Juice and zest the lemons and add them to a large saucepan on a low heat with the sugar and butter. In a separate bowl, lightly whisk the eggs and add them to the pan.
  2. In a separate jug, whisk the corn flour into the water until smooth and set to one side.   
  3. Heat your lemony mixture gently, stirring constantly until the butter has melted and then whisk in the corn flour. Continue to whisk until thickened, it should take around 8 - 10 minutes. 

4.. Pour in to Kilner jars while still hot and seal

  1. Finally, once the lemon curd has cooled, serve stirred through thick Greek yogurt and top with the white chocolate granola and an extra few squares.