Chocolate Hazelnut Granola
I always keep a jar of my go-to granola at home, but sometimes you just want chocolate. This chocolate hazelnut granola delivers real cocoa flavor with crunchy hazelnuts and almonds, and it’s not overly sweet, more grown-up than sugary.
Why You’ll Love This Recipe:
- Real, deep cocoa flavor, not overly sweet
- Loaded with hazelnuts, almonds, and chocolate chips
- Naturally vegan and dairy-free
- Keeps for weeks, great for breakfast or snacking
Key Ingredients & Substitutions:
- Cocoa powder – baked at a moderate temperature (325°F/160°C), which keeps it from burning or turning bitter, a common risk with cocoa in high-heat baking.
- Neutral oil – grapeseed oil works well, or liquid coconut oil if you’re fine with a hint of coconut flavor.
- Silan (date syrup) – maple syrup works as a substitute.
- Chocolate chips – stirred in only after the granola cools completely, adding them too early melts them into the granola instead of keeping distinct chips.
Pro Tips for Success:
- This granola isn’t very sweet on purpose. If you prefer something sweeter, double the brown sugar.
- For bigger clusters, press the mixture firmly into the pan before baking, and resist the urge to stir it once it’s out of the oven, let it cool completely undisturbed.
- Mix the granola at least once during baking so it browns evenly.
- Add the chocolate chips only after the granola has cooled completely, or they’ll melt into it instead of staying as distinct chips.
Serving Suggestions
- Enjoy with milk or yogurt for breakfast
- Great as an afternoon snack, straight from the jar
- Pack in a bag for an easy grab-and-go snack
FAQ
- Is this very sweet? Not particularly, it’s a fairly grown-up granola with strong cocoa and hazelnut flavor. For a sweeter version, double the brown sugar.
- How long does this keep? At least 2 weeks in a sealed container.
- Can I substitute the silan? Yes, maple syrup works as a substitute.
Looking for more tasty recipes?
Chocolate Hazelnut Granola
Ingredients:
- 4 cups old-fashioned oats
- 1 cup natural hazelnuts coarsely chopped
- 1 cup natural almonds coarsely chopped
- ½ cup cocoa powder
- ¼ cup brown sugar
- ⅓ cup silan (date syrup) or maple syrup
- ¼ cup neutral oil (grapeseed, or liquid coconut oil)
- ¼ cup water
- Pinch of salt
- 1 cup chocolate chips
Instructions:
- Prep the oven: Preheat to 325°F (160°C).
- Mix the dry ingredients: In a large bowl, combine the oats, chopped hazelnuts, chopped almonds, cocoa powder, brown sugar, and a pinch of salt.
- Add the wet ingredients: Add the silan, oil, and water, and mix well until everything is evenly coated.
- Bake: Spread the mixture onto a large, parchment-lined baking sheet, pressing it down firmly for bigger clusters. Bake for about 30 minutes, mixing at least once during baking so it browns evenly.
- Cool: Let the granola cool completely on the pan without touching it, this is what helps it form nice big clusters.
- Add the chocolate: Once fully cooled, stir in the chocolate chips (or chopped dark chocolate in the same amount).
- Store: Keep in a sealed container for at least 2 weeks.
Notes:
- Not very sweet on purpose, double the brown sugar for a sweeter granola.
- Press the mixture firmly into the pan before baking and let it cool completely undisturbed for the best, biggest clusters.
- Add the chocolate chips only after the granola has fully cooled.
- Maple syrup can be used instead of silan.
Did you make this recipe? Let me knowLeave a comment and a star rating below, I’d love to hear how it turned out
