This Chocolate Hazelnut Granola recipe is sweet and addictively tasty. Pair with milk or yogurt for the perfect breakfast.
What’s in this Chocolate Hazelnut Granola Recipe?
- Chocolate Hazelnut Spread: The main chocolate component to this granola is chocolate hazelnut spread. Because this spread has a fair amount of sugar, no other additional sugar is in this recipe.
- Avocado Oil: Hazelnut spread has plenty of fat, however, I did add a small amount of additional fat in the form of avocado oil. You can also use liquid coconut oil or grape seed oil.
- Oats: Of course you need oats in order to make granola. Old-fashioned rolled oats are the oats of choice for this recipe.
- Hazelnuts: Hazelnut granola would be nothing without hazelnuts. This recipe calls for chopped hazelnuts to be incorporated with the oats. I like the added crunch they bring, in addition to added protein.
- Mini Semi-Sweet Chocolate Chips: The chocolate chips are added after baking so that they can still hold their shape. Otherwise, they would melt into the other ingredients, which is not what we are looking for. Wait until the granola has cooled completely to add the little chocolate chips.
How to make Chocolate Hazelnut Granola:
- Preheat your oven to 325° F. Line a sheet tray with a silpat or parchment, set aside.
- Combine the Dry Ingredients: In a large bowl, combine the oats and hazelnuts.
- Combine the Liquid Ingredients: In a microwave safe bowl, microwave the chocolate hazelnut spread for about 30 seconds, or until melted. Add the avocado oil and vanilla extract, whisk to incorporate.
- Incorporate Everything: Pour the liquid ingredients over the oat blend. Using a rubber spatula, stir mixture until everything is well coated and incorporated.
- Bake: Transfer the oat mixture onto the silpat (or parchment) lined sheet tray. Pat mixture down with a spatula into one even layer. Bake for 15 minutes. Rotate the pan and bake for an additional 12-15 minutes. Remove the tray from the oven and allow the granola to cool completely.
- Cool Down: Once cooled, transfer to a large bowl. Add mini chocolate chips and gently toss everything together.
- Store the granola in an airtight container for up to 7 days.
Frequently Asked Questions
How long does Chocolate Hazelnut Granola last?
If stored properly, this granola will stay fresh for up to 7 days.
How do you store homemade granola?
Store the granola in an airtight container at room temperature.
What should you eat chocolate granola with?
While you can certainly eat it on its own by the spoonful, it is best served in a bowl with milk. The milk inherits some of the chocolate flavor from the granola. This chocolate hazelnut granola is also great atop oatmeal or yogurt.
Tips for making Chocolate Hazelnut Granola:
- Lightly grease the measuring cup you use for the chocolate hazelnut spread, it will prohibit the spread from sticking to the cup. You can also grease the spatula that you use to stir the granola together.
- For an extra chocolaty hazelnut granola, up the hazelnut spread to 1/2 a cup. Keep in mind, this does increase the sugar content slightly.
- To make clusters, firmly press the granola down into a tight rectangle with a spatula or your hands (and a sheet of wax paper). After the granola has cooled, break it into pieces and then add the chocolate chips.
- For an extra oomph of hazelnut flavor, substitute the vanilla extract with hazelnut extract.
- If you are not a fan of chocolate, you can substitute the chocolate hazelnut spread for hazelnut butter. Add 1/3 cup of brown sugar or maple syrup for the sweetener.
You may also like:
- Maple Pecan Granola Clusters
- Chocolate Coconut Pecan Granola Clusters
- Peanut Butter Chocolate Chunk Granola Clusters
- Spiced Apple Pecan Granola
I think you are going to love this Chocolate Hazelnut Granola. It comes together quickly, with few ingredients. This granola is perfect for breakfast with milk or sprinkled atop yogurt. It’s a real treat!
Chocolate Hazelnut Granola
These Chocolate Hazelnut Granola is sweet and addictive. Pair it with milk or yogurt for the perfect breakfast.
Ingredients
- 3½ cups old-fashioned rolled oats
- 1 cup hazelnuts chopped
- ¼ tsp salt
- ⅓ cup chocolate hazelnut spread
- ¼ cup avocado oil
- 1 tsp pure vanilla extract
- ½ cup mini semi-sweet chocolate chips
Instructions
- Preheat your oven to 325° F. Line a sheet tray with a silpat or parchment, set aside.
- In a large bowl, combine the oats and hazelnuts.
- In a microwave safe bowl, microwave the chocolate hazelnut spread for about 30 seconds, or until melted. Add the avocado oil and vanilla extract, whisk to incorporate.
- Pour the liquid ingredients over the oat blend. Using a rubber spatula, stir mixture until everything is well coated and incorporated.
- Transfer the oat mixture onto the silpat (or parchment) lined sheet tray. Pat mixture down with a spatula into one even layer. Bake for 15 minutes. Rotate the pan and bake for an additional 12-15 minutes. Remove the tray from the oven and allow the granola to cool completely.
- Once cooled, transfer to a large bowl. Add mini chocolate chips and gently toss everything together.
- Store the granola in an airtight container for up to 7 days.
Tried this recipe?Tag your photo #sugarylogic or @sugarylogic
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