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Chocolate Hazelnut Granola

Closeup of hazelnut chocolate granola cluster being held up by hand.
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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!

Ingredients

Scale
  • 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

  1. 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).
  2. 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.
  3. 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.
  4. Pour: Pour the wet ingredients over the dry ingredients in the bowl and mix until everything is evenly coated.
  5. 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.
  6. 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.
  7. 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.
  8. Break into clusters and add dried fruit: Once cooled, break the granola into clusters of your desired size. Stir through the dried strawberries.
  9. 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).

Equipment

Notes

  1. 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.
  2. 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.
  3. 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. 
  4. 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!
  5. 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.
  6. To thaw: Thaw at room temperature for about 10-20 minutes before serving or overnight on the counter.
  7. See the ‘Variations’ section in the post above if you’d like to customize this granola recipe.

Nutrition

Find it online: https://thatspicychick.com/chocolate-hazelnut-granola/