ThisĀ Chocolate Hazelnut GranolaĀ recipe utilizes chocolate hazelnut nut spread for a sweet and addictively tasty flavor. Pair with milk or yogurt for theĀ perfect breakfast.Ā
Like the beloved combination of chocolate and peanut butter, chocolate and hazelnut are a match made in heaven.Ā Chocolate hazelnut spread, or Nutella is beloved by many. You'll find it in various recipes, likeĀ Nutella mousseĀ orĀ Nutella brownies. This recipe uses the sweet spread to flavor granola.
This easy granola recipe utilizes theĀ chocolate hazelnut spreadĀ to achieve maximum flavor.Ā Chopped hazelnutsĀ and miniature chocolate chips add texture and additional taste, creating theĀ perfect granola.Ā
Combining crunchy oats, toasted hazelnuts, and the chocolatey goodness ofĀ chocolate hazelnut spreadĀ creates a satisfyingly sweet and nutty flavor profile. Chocolate hazelnut granola can be enjoyed on its own as a snack, sprinkled over yogurt orĀ ice cream, or served with milk as a breakfast cereal.
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Easy Chocolate Granola Recipe
WhileĀ store-bought granolaĀ may be convenient, making it at home is easier than you think. Most granola recipes, like this one, call for pantry staples. The preparation takes minutes and minimal mixing before the granola is baked at a low temperature in the oven.
This recipe's chocolate taste comes fromĀ chocolate hazelnut spreadĀ rather thanĀ cocoa powder. The chocolaty oats are baked until crispy andĀ golden brown, and miniĀ chocolate chips finish this richly flavored granola treat.Ā
Ingredients
- Chocolate Hazelnut Spread: This granola's key ingredient is chocolate hazelnut spread. Because this spread is sweet, no additional sugar is added to this recipe.
- Avocado Oil: Oil, or fat, helps the granola brown and stay together in the oven. You can also use grapeseed, canola, or coconut oil.
- Old-Fashioned Rolled Oats: Because of their thicker structure, old-fashioned oats are ideal in most baking recipes.
- Hazelnuts (chopped): This recipe calls for chopped hazelnuts. They add crunch, protein, and healthy fats. Transfer whole hazelnuts to a food processor and grind them into pieces.
- Salt: Salt balances the sweet taste of the granola.
- Pure Vanilla Extract (optional): Vanilla adds flavor but is ultimately optional. Swap it for hazelnut extract to amp up the hazelnut flavors of granola.
- 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.Ā
See the recipe card for the ingredient quantities.
Instructions
- Preheat your oven to 325Ā° F. Line a baking sheet tray with a Silpat mat or a sheet of parchment, and set it 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 and whisk to incorporate.
- Pour the liquid ingredients over the oat blend. Using a rubber spatula, stir the mixture until everything is well coated and incorporated.
- Transfer the oat mixture onto the Silpat (or parchment) lined sheet tray. Pat the 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 for 5-10 minutes before sprinkling the mini chocolate chips over the top.
- Cool granola for at least one hour before breaking it into pieces.
Variations
- Gluten-Free: Ensure your oats are certified gluten-free.
- Mix-Ins: Stir in flax or chia seeds for added nutrition.
Suggested Equipment
Storage
Transfer the cooled granola to anĀ airtight containerĀ and store it in a cool, dark place atĀ room temperatureĀ for up to two weeks.
Delicous Granola Recipes
- Steel Cut Oats Granola
- Chocolate Coconut Granola with Pecans
- Peanut Butter Granola Clusters with Chocolate Chunks
- Toasted Coconut Granola
- Maple Pecan Granola Clusters
Expert Tips
- Lightly grease the measuring cup you use for the chocolate hazelnut spread, preventing the spread from sticking to the cup. You can also grease the spatula used to stir the granola together.
- Rotate the baking pan halfway through the baking time for even browning.
- To make clusters, firmly press the granola into a tight rectangle with a spatula or your hands (and a sheet of wax paper). Let the granola cool for at least one hour before breaking it into pieces.
Frequently Asked Questions
Store the granola in anĀ airtight container (or jar) atĀ room temperature in a cool, dark place.Ā
Homemade granola can be frozen. Transfer cooled granola to a freezer-safe container. Freeze for up to 3 months. Thaw the granola completely, atĀ room temperature, before enjoying it.
While you can certainly eat it by the handful, it is best served in a bowl with yogurt or milk. Like chocolate cereal, the milk inherits some chocolate flavors from the granola. Enjoy it over a bowl of oatmeal orĀ overnight oatsĀ with fresh fruit.
If you make the recipe, remember to rate it, and let me know what you think in the comments below!Ā Take pictures, tag #sugarylogic, and share them with me onĀ InstagramĀ orĀ Facebook.Ā
š Recipe
Chocolate Hazelnut Granola
Equipment
Ingredients
- 3Ā½ cups old-fashioned rolled oats
- Ā½ cup hazelnuts chopped
- Ā¼ teaspoon salt
- ā cup chocolate hazelnut spread
- Ā¼ cup avocado oil
- 1 teaspoon pure vanilla extract
- Ā½ cup mini semi-sweet chocolate chips
Instructions
- Preheat your oven to 325Ā° F. Line a sheet tray with a Silpat mat or parchment paper and set it 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 and whisk to incorporate.
- Pour the liquid ingredients over the oat blend. Using a rubber spatula, stir the mixture until everything is well coated and incorporated.
- Transfer the oat mixture onto the Silpat (or parchment) lined sheet tray. Pat the 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 for 5-10 minutes before sprinkling the mini chocolate chips over the top.
- Cool granola for at least one hour before breaking it into pieces.
Nutrition
**Recipe and Post Updated: 3/12/24
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