Chocolate Hazelnut Granola
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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!
Looking for more healthy homemade granola recipes? Try my Maple Pecan Cinnamon Granola, this Peanut Butter Granola, or this High Protein Granola next!
About This Recipe
It’s no secret that chocolate and hazelnut make the best flavor combination. Given my love for making nutritious homemade granola and of course, CHOCOLATE, I decided it was time to create a recipe for a Chocolate Hazelnut Granola to add to my repertoire!
This delicious homemade granola is packed with heart healthy rolled oats, hazelnuts, pecans, pumpkin seeds, sunflower seeds, cocoa powder, coconut flakes and desiccated coconut for some additional healthy fats!
It boasts the perfect balance of savory-sweet flavors and clumpy and crunchy textures! It also happens to be vegan, gluten-free, perfect for meal prep and quick and easy breakfasts!
Instead of your typical store-bought sugar laden chocolate hazelnut granola, this granola is naturally sweetened with maple syrup and the coconut sugar that is in Artisana Organics Hazelnut Cacao Spread!
Since this healthy alternative to Nutella contains natural oil from the hazelnuts and a little MCT oil from coconuts, I’ve only added a little extra olive oil to yield the best crunchy and crispy granola texture.
I’ve finished off this granola with dried strawberries but you’re welcome to add in any type of dried fruit you love or even dark chocolate chunks!
If you’re a chocolate and hazelnut lover, you’re going to love this feel-good healthy granola that is wholesome, satiating and scrumptious! With the holidays just around the corner, this granola could also be perfect for festive gifting to the hazelnut chocolate lovers in your life!
Whether if you serve it over Greek yogurt, with milk or enjoy it on its own as a nutritious snack, I think you’ll want to make batch after batch!
Table of contents
Why This Recipe Works
- Easy to make. A LARGE batch can be prepared in under 40 minutes on just one baking tray! This makes this granola the perfect meal prep breakfast for busy people!
- Full of protein, healthy fats and fiber. Packed with protein and healthy fats, this granola is great for breakfast or a healthy snack! The fiber from the oats, seeds and dried strawberries also aid in digestion and help keep you full longer.
- Big clusters and clumps! Avoiding stirring the granola during baking results in desirable BIG crunchy clusters, making this an easy to make and low-effort granola!
- Customizable. You can customize it with your favorite nuts, seeds and dried fruit.
- Better than store-bought granola. Store-bought granola can be overly sweet with too much added sugars, overly crunchy and dry. Making your own granola allows you to control the sweetness levels to ensure it is not too sweet for your taste and you can bake it to perfect crispy perfection!
Ingredient Notes and Substitutes
- Old Fashioned Rolled Oats: Use gluten-free certified oats if needed. Jumbo oats work well too but avoid steel-cut oats, quick cooking and instant oats for this recipe.
- Nuts: Coarsely chopped raw unsalted hazelnuts are the obvious choice for this Chocolate Hazelnut Granola! I’ve also added pecans as I love their roasted nutty flavor and creamy texture!
- Seeds: My go-to combination of seeds for homemade granola is raw unsalted sunflower seeds and pumpkin seeds (pepitas). You can use either one, swap one out for hemp seeds, chia seeds, flax seeds, etc.
- Desiccated Coconut: Or use unsweetened shredded coconut.
- Unsweetened Cocoa Powder: Contains antioxidants, polyphenols and chocolate flavors! I recommend Dutch process as it has a richer chocolate flavor than natural unsweetened cocoa powder. You can use cacao powder instead if you prefer.
- Fine Sea Salt: Balances the sweetness and enhances the chocolate flavor. Use half the amount if using table salt.
- Artisana Organics Hazelnut Cacao Spread: A healthy Nutella alternative without palm oil or refined sugars. It’s naturally sweetened with coconut sugar and absolutely divine! You can use any chocolate hazelnut spread you love. Depending on how sweet it is, you may need less maple syrup.
- Extra Light Tasting Olive Oil: I like using olive oil as it yields granola with a crispy texture and slightly savory flavor. Melted coconut oil will also work.
- Pure Maple Syrup: Or use honey. Note the granola won’t be vegan if doing so.
- Vanilla Extract: A splash adds warming notes and pairs well with chocolate flavors.
- Unsweetened Coconut Flakes: For additional healthy fats with a crispy texture and toasted coconut flavor!
- Dried Strawberries: I used naturally sweetened dried strawberries but dried raspberries would taste great too!
Full ingredient list and amounts are in the recipe card below.
How to Make Hazelnut and Chocolate Granola
Below is a step-by-step overview on how to make this granola recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!
Prep. Preheat oven to 165°C/325°F/Gas Mark 3. Line a large rimmed baking sheet pan with parchment paper (or nonstick cooking paper).
Transfer the tray to a wire cooling rack and allow to cool completely. The granola will continue to crisp up further as it cools.
Storing
Store in a sealed airtight container in a cool dry area such as a kitchen cupboard or pantry for up to 1 month. If stored properly, the granola will stay fresh for up to 1 month. That said, my last batch of this chocolate granola stayed fresh for 6 weeks before I finished it!
Cook’s Tips
- Press down firmly and flatten the granola mixture before baking. This will help the formation of clumps if you love your granola with big clusters!
- For a crumbly style granola. If you prefer a loose, crumbly granola instead of clusters, stir and flip the granola halfway through the baking time.
- Refrigerate or freeze for longer storage. Store the granola in sealed Ziploc bags in the fridge or freezer for 3 months. I recommend freezing individual portions in small zipper bags so that you thaw only what you need. Thaw at room temperature for about 10-20 minutes before serving or leave it out overnight on the counter.
Serving Suggestions
My favorite way to enjoy this healthy chocolate hazelnut granola is over plain Greek yogurt mixed with half a scoop of vanilla protein powder. I top my protein yogurt granola bowl with fresh berries for breakfast but you can have it with any type of fresh fruit you love on the side.
Also, the protein powder makes the yogurt extra creamy, thick and satiating so it’s the perfect breakfast for me to kickstart a busy morning!
Other ways to serve this granola are:
- Sprinkle it on top of vanilla ice cream for a delicious dessert. I also love it on top of my Ninja Creami Chocolate Peanut Butter Banana Ice Cream!
- Eat it plain as a nutritious snack.
- Add it as a topping to your smoothie bowls or smoothies.
- With milk in a bowl. It’s delicious with regular milk or a non-dairy milk such as unsweetened almond milk, cashew milk or hazelnut milk!
- Layered in a yogurt parfait with fresh berries.
- Sprinkled on top of a chia pudding.
Variations
- Use other nuts. Unsalted raw almonds, pistachios, walnuts, cashews, Brazil nuts, macadamias, etc.
- Add chocolate chunks or chips. Dark chocolate chips or chunks would be extra delicious! You can either swap out the dried strawberries for chocolate chips or add them in addition to them.
- Use nut butter. In place of a hazelnut chocolate spread, use hazelnut butter which will also bind the granola together and add some more healthy fats. You can also switch it up and use almond butter or peanut butter. Add more cocoa powder and maple syrup if doing so to yield a similar chocolate flavor and sweetness level. Or you can use a seed butter if you have a nut allergy. Sunflower butter or tahini (sesame seed paste/butter) would work great too!
- Use another liquid sweetener: Date syrup, agave nectar (agave syrup) would work well too. You can even use low sugar or sugar-free maple syrup.
- Use different dried fruit. Dried raspberries, cranberries, blueberries, cherries, etc. would all taste delicious!
- Make it refined sugar-free. I’ve used naturally sweetened dried strawberries that are sweetened with apple juice concentrate. If using another type of dried fruit and wanting to keep this granola refined sugar-free, make sure it’s naturally sweetened too.
FAQs
Chocolate itself in its pure form is healthy and contains polyphenols and antioxidants. Hazelnuts are full of healthy fats too. Chocolate hazelnut spread is healthy when no added oils such as palm oil or refined sugars are added. Artisana Organics Hazelnut Cacao Spread is a healthier alternative to chocolate hazelnut spreads that contain a high amount of refined sugars and added fats like palm oil. That said, both types of spreads can be consumed in moderation as part of an overall healthy diet.
No. You’re welcome to use your favorite hazelnut chocolate spread for this granola recipe! However, it’s incredibly delicious and if you’re looking for a healthy alternative to Nutella, this is the BEST one I’ve tried. I highly recommend it if you’re a chocolate hazelnut spread lover and are looking for a healthy version.
Artisana Organics Hazelnut Cacao Spread has a rich and nutty hazelnut chocolate flavor and is sweetened naturally with coconut sugar. Only a small amount of MCT oil derived from coconuts is added to it. Contrastingly, Nutella has a mild hazelnut flavor and is made up primarily of sugar and palm oil.
I used to love Nutella before I found Artisana Organics Hazelnut Cacao Spread. Now I’m a convert and feel like I can’t go back to eating Nutella or using it in recipes. The taste and texture of Nutella just feels odd on my tongue now!
It’s available in several well-stocked mainstream supermarkets such as Walmart and Target. You can also purchase it online directly from their website, Amazon, iHerb. Various health food stores that are local to you may also have it available.
More Granola Recipes
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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!
- Prep Time: 10
- Cook Time: 28
- Total Time: 38 minutes
- Yield: 18 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
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
Instructions
- Prep: Preheat oven to 165°C/325°F/Gas Mark 3. Line a large rimmed baking sheet pan with parchment paper (or nonstick cooking paper).
- Combine the dry ingredients: 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.
- Warm the wet ingredients: 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.
- Pour: Pour the wet ingredients over the dry ingredients in the bowl and mix until everything is evenly coated.
- Spread: 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.
- Bake: 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.
- Cool: 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.
- Break into clusters and add dried fruit: Once cooled, break the granola into clusters of your desired size. Stir through the dried strawberries.
- Serve or store: 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).
Notes
- Unsweetened Cocoa Powder. I recommend using a Dutch process unsweetened cocoa powder as it has a richer chocolatey flavor! You can use cacao powder if preferred. Unsweetened natural cocoa powder such as Hershey’s will work too.
- Artisana Organics Hazelnut Cacao Spread. Artisana Organics Hazelnut Cacao Spread is basically Nutella but without the palm oil. It’s naturally sweetened with coconut sugar and absolutely divine! Feel free to use any chocolate hazelnut spread you love. Depending on how sweet your spread is, you may want to adjust the amount of maple syrup to taste as you may need less.
- Maple Syrup: Feel free to use any other liquid sweetener such sugar-free maple syrup, honey, date syrup, agave nectar (agave syrup), etc. If using honey, note that this granola will not be vegan.
- Dried Strawberries. Dried cranberries, raspberries, blueberries, cherries or any other dried fruit of your choice can be used. If you’re not a fan of dried fruit in your granola, leave it out. You’re welcome to add chocolate chunks or chocolate chips after cooling instead for more chocolate flavors!
- Storing: If stored properly in an airtight sealed container and in a cool dry area, the granola will stay fresh for up to 1 month. That said, my last batch of this granola stayed fresh for 6 weeks before I finished the jar! For longer storage, store the granola in sealed Ziploc bags in the fridge or freezer for 3 months. I recommend freezing small portions in zipper bags so that you thaw only what you need. Note that the granola will become less crunchy and crispy if stored for an extended period in the fridge or freezer.
- To thaw: Thaw at room temperature for about 10-20 minutes before serving or overnight on the counter.
- See the ‘Variations’ section in the post above if you’d like to customize this granola recipe.
Nutrition
- Serving Size: 1/2 cup
- Calories: 264
- Sugar: 12.2g
- Sodium: 69.1mg
- Fat: 14.5g
- Saturated Fat: 2.9g
- Unsaturated Fat: 11.6g
- Trans Fat: 0g
- Carbohydrates: 30.4g
- Fiber: 4.7g
- Protein: 5.9g
- Cholesterol: 0g
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