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Chocolate Hazelnut Granola


  • 2 cups rolled oats
  • 1 cup desiccated coconut
  • 3/4 cup whole hazelnuts, roughly chopped
  • 1/3 cup milk or dark chocolate chips, (use dairy free if preferred)
  • 2 Tbsp natural cocoa powder
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla bean extract
  • Serving
  • Almond milk or any dairy free milk of choice


  1. Preheat oven to 180ºC (356ºF) and line a large flat baking tray with parchment paper, set aside.
  2. In a large mixing bowl, combine oats, coconut, chopped hazelnuts, chocolate chips and cocoa, mix well.
  3. Pour over maple syrup, melted coconut oil and vanilla. Using a wooden spoon, mix the wet ingredients into the dry, you may want to get your hands stuck in there for this step. Mix until well combined and a little sticky.
  4. Spread granola mixture out onto prepared tray.
  5. Bake for 25-30 minutes or until toasted and golden, making sure it doesn’t burn. Stirring granola half way through cooking to ensure even roasting.
  6. Remove from oven and serve warm with milk or cool down completely and store in an airtight glass jar for later.


Store granola in an airtight container or a glass jar, such as a mason jar, in the pantry, for up to 2 weeks.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Breakfast, Vegan