dardark chocolate hazelnut granola
Dark Chocolate Hazelnut Granola
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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?

Servings: 10
Author: Shoot The Cook
  • 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
  1. Preheat the oven to 180ºC and line a large baking sheet with parchment paper.

  2. Add the oats, hazelnuts, pumpkin seeds, cinnamon and salt to a big bowl and stir to combine. (You add the chocolate at the end).

  3. 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.

  4. Spread onto the baking sheet and bake at 170º for about 20'. Stir once halfway through cooking so it bakes evenly.

  5. 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!).

  6. Store it in an airtight container. Use within two weeks.