Another Granola recipe? Yes! You must think I’m obsessed with it, well I admit I am a granola addict. I hope I can persuade you to make my homemade granola because it is much healthier, cheaper and nutritious than store bought granola. This time, I’m baking my Dark Chocolate Hazelnut Granola, nutty, crunchy and sweet. The perfect granola combination. I love eating this granola with a dollop of yogurt on top, how about you?
I think hazelnuts are my favourite nuts, I prefer them toasted because they become extra crunchy and toasting them help intensify its flavour. Did you know that you can make a chocolate spread with them? I shared a Healthy Nuttela Recipe with you a few weeks ago and you guys loved it. However these bite-size nuts are more than a delicious snack. They are also packed with healthy fats, fibre, protein, vitamins and minerals.
You can enjoy your Hazelnut Granola for breakfast, as a healthy snack, or even dessert! It is delicious with porridge, added to a bowl of fruit, with some yogurt…the possibilities are endless!
More Granola Recipes
This Dark Chocolate Hazelnut Granola is a variation of my normal granola recipe but will allow you to add your own combination of nuts and grains if you wish. If you want to try more granola recipes check out some of my favourite recipes: Addictive Chocolate Granola, Banana Granola and Gluten-Free Granola with Buckwheat. All Granola Recipes take less than 30 minutes to make. So you have no excuses! 😉
I hope you enjoy this granola and if you do, let me know on Instagram and tag a photo with #shoothecook hashtag, I’d love to see! 🙂
Today I'm baking my Dark Chocolate Hazelnut Granola: nutty, crunchy and sweet. I love eating this granola with a dollop of yogurt on top, how about you?
- 3 cups (200g) organic rolled oats
- 1 1/2 cups (~100g) raw or toasted chopped hazelnuts
- 1/4 cup pumpkin seeds (or sunflower seeds)
- 3 Tbsp linseed (whole or grounded)
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/4 cup coconut oil (sunflower or canola oil are also perfect)
- 1/2 cup (150g) honey (or other liquid sweetener of choice)
- 1/3 cup (~30g) chopped dark chocolate
Preheat the oven to 180ºC and line a large baking sheet with parchment paper.
Add the oats, hazelnuts, pumpkin seeds, cinnamon and salt to a big bowl and stir to combine. (You add the chocolate at the end).
In a small saucepan heat the coconut oil until melted, then add the honey, vanilla extract and stir to combine (You can also use a microwave for this) Pour over the dry ingredients and mix well.
Spread onto the baking sheet and bake at 170º for about 20'. Stir once halfway through cooking so it bakes evenly.
Remove from the oven and stir in the chocolate chips. Leave to cool before trying it, (I know, it's so difficult to wait until it cools!).
Store it in an airtight container. Use within two weeks.