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 the 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.