Chocolate Hazelnut Granola
Easy to make and full of chunky BIG clusters, this healthy Chocolate Hazelnut Granola features oats, hazelnuts, pecans, seeds, coconut, dried strawberries and is coated in an irresistible hazelnut chocolate spread and maple syrup blend! It’s naturally sweetened, vegan, gluten-free and the perfect breakfast or healthy snack!
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 (or other dried fruit) – larger pieces chopped if needed
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).