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Chocolate Hazelnut Granola

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Imagine waking up to the aroma of Nutella but in a healthier, crunchier form. That’s exactly what my Chocolate Hazelnut Granola Recipe offers!

Hazelnut granola in cereal bowl with milk being poured in.

Chocolate Hazelnut Granola Recipe

This chocolate hazelnut granola is a delightful twist on everyone’s favorite chocolate-hazelnut spread, transforming it into a nutritious and satisfying breakfast or snack.

It’s not just the taste that makes this granola a winner. It’s incredibly easy to whip up – you’re only 9 ingredients away from a batch of homemade deliciousness.

Mix everything in one large bowl, spread it on a baking tray, and let the oven do the rest. Whether you prefer it warm right out of the oven or cool and crunchy, this granola is perfect.

It’s an excellent way to meal prep for breakfast or to have a yummy cereal alternative that’s much more satisfying.

Enjoy it with a splash of milk, a dollop of yogurt, or just nibble it straight from the jar. It’s also fantastic as a topping for smoothie bowls or ice cream!

Can I use a different type of nut instead of hazelnuts?

Absolutely! Almonds, walnuts, or pecans make great substitutes.

Ingredient Notes & Substitutions

A full and detailed recipe card with all the ingredients to make this lemon slice is at the bottom of this post.

  • Old-Fashioned Rolled Oats: Use certified gluten-free oats for a gluten-free version.
  • Hazelnuts: Almonds or walnuts are good alternatives.
  • Dark Chocolate Chips: Milk or dark can be used; opt for dairy-free if vegan. You could also use chocolate chunks or cocoa nibs.
  • Cocoa Powder: Gives a rich chocolate flavor. Can be replaced with cacao powder for a less processed option.
  • Maple Syrup: Honey or agave syrup can be used as alternatives.

How To Make Chocolate Hazelnut Granola

Preheat Oven: Set to 356ºF (180ºC). Line a large baking sheet with parchment paper and set aside.

Combine Dry Ingredients: In a large mixing bowl, mix oats, coconut, hazelnuts, chocolate chips, and cocoa.

Add Wet Ingredients: Pour in maple syrup, melted coconut oil, and vanilla. Mix thoroughly, using hands if necessary, until sticky and well combined.

Spread and Bake: Spread the granola mixture on the lined baking sheet. Bake for 25-30 minutes until golden, stirring halfway to ensure even roasting.

Serve or Store: Enjoy warm with milk, or let it cool and store in an airtight jar.

Expert Tips

  • Even Baking: Spread the granola in a thin, even layer on the baking sheet for uniform toasting.
  • Watch the Oven: Keep an eye on the granola, especially towards the end of baking, as it can go from perfectly toasted to burnt quickly.
  • Cool Completely: Let the granola cool completely on the baking sheet to crisp up before storing.

Is this hazelnut granola gluten-free?

It can be, as long as you use certified gluten-free oats.

How can I make this granola vegan?

Ensure to use dairy-free chocolate chips to make it completely vegan.

Chocolate hazelnut granola baked and spread onto baking sheet.

Storage Instructions

Store: In an airtight container or jar, at room temperature for up to 2 weeks.

Freezing: This granola can be frozen for up to 3 months. Thaw at room temperature before serving.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Pouring milk into chocolate hazelnut granola in bowl.

Chocolate Hazelnut Granola

Samantha Pickthall
Imagine waking up to the aroma of Nutella but in a healthier, crunchier form. That's exactly what my Chocolate Hazelnut Granola Recipe offers!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 6 serves
Calories 474 kcal

Ingredients
 
 

  • 2 cups old-fashioned rolled oats
  • 1 cup desiccated coconut
  • 3/4 cup roughly chopped whole hazelnuts
  • 1/3 cup dark chocolate chips
  • 2 Tbsp natural unsweetened cocoa powder
  • 1/3 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract

Instructions
 

  • Preheat Oven: Set to 356ºF (180ºC). Line a large baking sheet with parchment paper and set aside.
  • Combine Dry Ingredients: In a large mixing bowl, mix oats, coconut, hazelnuts, chocolate chips, and cocoa.
  • Add Wet Ingredients: Pour in maple syrup, melted coconut oil, and vanilla. Mix thoroughly, using hands if necessary, until sticky and well combined.
  • Spread and Bake: Spread the granola mixture on the lined baking sheet. Bake for 25-30 minutes until golden, stirring halfway to ensure even roasting.
  • Serve or Store: Enjoy warm with milk, or let it cool and store in an airtight jar.

Notes

  • Store: In an airtight container or jar at room temperature for up to 2 weeks.
 
  • Freezing: This granola can be frozen for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 474kcalCarbohydrates: 43gProtein: 8gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 0.1mgSodium: 20mgPotassium: 407mgFiber: 7gSugar: 16gVitamin A: 4IUVitamin C: 1mgCalcium: 87mgIron: 3mg
Keyword Granola
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5 from 1 vote (1 rating without comment)

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