Start your day with a delicious Chocolate Hazelnut Granola! Whether you’re rushing out the door or enjoying a lazy morning, this granola is a perfect fit for breakfast, but it’s not just for mornings.
Its rich chocolate flavour, thanks to the cocoa powder and chocolate chips, makes it an irresistible option that doubles as a snack for any time of the day.
Ingredient notes
Oats: rolled oats, also called old-fashioned oats in some countries.
Hazelnuts: skinned and roasted hazelnuts, chopped.
Unsweetened cocoa: I use Dutch-processed cocoa powder, but natural cocoa powder will work.
Ground Cinnamon: optional. It gives a little extra kick to the taste.
Sea salt: to enhance the flavour.
Melted Coconut oil: neutral flavour coconut oil with no distinct coconut taste, also called refined coconut oil.
Agave syrup: to sweeten, also called agave nectar.
Note: This Chocolate Hazelnut Granola isn’t overly sweet, and you can adjust the sweetness to suit your taste.
Vanilla Extract: optional. It enhances the flavour.
Chocolate chips: dark or semi-sweet, up to you. I mix them both.
Full measurements are at the bottom of the page.
How to make this Chocolate Hazelnut Granola?
This recipe couldn’t be easier to make. It takes 5 minutes for preparation and 25 minutes for cooking time.
All you’ll need is a large mixing bowl, a small bowl to melt the coconut oil, a spatula, and a baking sheet lined with parchment paper.
In a large mixing bowl, combine the dry ingredients.
When everything is well combined, add the wet ingredients.
Note: Chocolate chips will be added after baking.
Spread it on a baking sheet lined with parchment paper and press it down. Bake.
Remove from the oven and let the granola cool completely. Then, using your hands, gently break the granola into clusters.
Add the chocolate chips.
Full instructions are at the bottom of the page.
Tips
- Don’t try to speed up the cooking time. Baking at 160C (320F) (fan-assisted) is the key to achieving a crispy granola. It allows the oats and nuts to dry out and become crispy. Plus, a higher temperature will result in a burning taste.
- For crispy chunky clusters: press the granola into an even layer on your baking sheet before baking. And once baked, let it cool completely before breaking it into clusters.
Variations
- Swap with any other nuts like cashew, pecan, walnut, almond.
- Add a bit of nut butter like hazelnut butter. Prefer a 100% nut butter as the other contains sugar and you might end with an oversweet granola (add it with the wet ingredients, make sure it’s smooth enough to mix it easily – you can microwave it to melt it before if needed).
- You can add cacao nibs for a very intense cacao flavour, but a bit bitter, let’s say. (Note: add them after baking)
FAQs
Best Way to Store this Chocolate Hazelnut Granola?
Homemade granola will store well as long as you use an airtight container or a sealed jar. You can store it for up to 2 months.
Ways to serve it?
Simply like cereal in a bowl with some milk. Alternatively, it’s also great as a topping for a yogurt bowl or smoothie bowl. I like to use this granola for making a yogurt parfait.
More recipes to try
If you tried this Chocolate Hazelnut Granola or any recipe on the blog, I’m eager to hear all about your baking adventures and successes! Dive into the comments section below to share your experiences.
