Preheat your oven to 325° 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.