Chocolate Hazelnut Granola
Ingredients
- 4 cups / 375 grams Old Fashioned Rolled Oats
use gluten-free certified oats if needed
- ¼ cup / 30 grams raw unsalted Sunflower Seeds
- ¼ cup / 35 grams raw unsalted Pumpkin Seeds
- ½ cup / 55 grams raw unsalted Pecans – coarsely chopped
- ½ cup / 60 grams raw unsalted Hazelnuts – coarsely chopped
- ≈ 4 TBSP / 12 grams Desiccated Coconut
or unsweetened shredded coconut
- ¼ cup / 24 grams Unsweetened Dutch Processed Cocoa Powder
note 1
- ¾ TSP Fine Sea Salt
use half the amount if using table salt
- ½ cup / 128 grams Artisana Organics Hazelnut Cacao Spread
or other chocolate hazelnut spread – note 2
- ¼ cup / 45ml Extra Light Tasting Olive Oil
or use melted coconut oil
- ½ cup + 2 TBSP / 150ml Pure Maple Syrup
or use honey – note 3
- 1 TSP Vanilla Extract
- ½ cup / 30 grams Unsweetened Coconut Flakes
- ½ cup / 40 grams Dried Strawberries – larger pieces chopped if needed
or other dried fruit
Directions
- 1
Preheat oven to 165°C/325°F/Gas Mark 3. Line a large rimmed baking sheet pan with parchment paper (or nonstick cooking paper).
- 2
In a large mixing bowl, add the oats, sunflower seeds, pumpkin seeds, pecans, hazelnuts, desiccated coconut, unsweetened cocoa powder and sea salt. Mix together until evenly combined.
- 3
Stir together the hazelnut cacao spread, olive oil and maple syrup in a microwave safe measuring cup. Heat briefly in the microwave (20-30 seconds) or in a small saucepan over medium-low heat on the stove (about 2-3 minutes) until the mixture is warm, smooth and pourable, but not bubbly. Remove from the heat and stir in the vanilla extract.
- 4
Pour the wet ingredients over the dry ingredients in the bowl and mix until everything is evenly coated.
- 5
Pour the granola mixture onto the prepared baking tray. Use a silicone spatula to spread in an even layer and press down firmly on the mixture to flatten it.
- 6
Bake for 22-24 minutes, rotating the tray halfway through so that the back of the tray is facing the front. (Note: If you prefer a loose, crumbly style granola instead of clusters, stir and flip the granola halfway through the baking time). Remove the tray from the oven and sprinkle the coconut flakes on top. Bake for another 3-5 minutes, until the coconut flakes are lightly toasted and the granola is crisp.
- 7
Transfer the tray to a wire cooling rack and allow to cool completely – about 40-45 minutes. The granola will continue to crisp up further as it cools.
- 8
Once cooled, break the granola into clusters of your desired size. Stir through the dried strawberries.
- 9
Serve immediately with Greek yogurt, milk or enjoy on its own as a snack! Or transfer to an airtight sealed contained and store in a cool dry area for up to 1 month (note 4).
Chocolate Hazelnut Granola
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About this Recipe
Craving a healthy breakfast or snack that truly feels like a treat? This Chocolate Hazelnut Granola delivers on all fronts, offering incredibly chunky clusters packed with irresistible flavor, perfect for powering your day or satisfying a sweet craving.
What makes this granola recipe shine are its generous, chunky clusters, achieved by a perfect blend of pure maple syrup and a decadent hazelnut chocolate spread. This combination binds the oats, nuts, and seeds beautifully, ensuring every bite is satisfyingly crisp and full of texture. You'll love how this recipe combines wholesome ingredients with indulgent taste, proving that healthy can be delicious.
Prepare yourself for a delightful balance of deep cocoa and rich roasted hazelnut flavors, perfectly complemented by the natural sweetness of maple syrup. Each spoonful offers a satisfying crunch from the old-fashioned rolled oats, pecans, hazelnuts, and seeds, followed by the chewy burst of dried strawberries and the subtle richness of coconut. This naturally sweetened, vegan, and gluten-free granola provides a comforting yet exciting experience, making a nutritious start to your day or a healthy pick-me-up an absolute pleasure.
Feel free to customize this delicious granola to your liking! You can easily swap the dried strawberries for other dried fruits like cherries, cranberries, or even chopped dried apricots. For an extra nutty crunch, consider adding walnuts or almonds in place of, or alongside, the pecans and hazelnuts. If you don't have hazelnut cacao spread, a good quality chocolate spread can be used, though the distinct hazelnut note will be less prominent.
Enjoy this robust granola as a satisfying breakfast with your favorite plant-based milk or yogurt, or simply by the handful for a wholesome, energizing snack. It’s also fantastic sprinkled over smoothie bowls for added texture and flavor.