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This Naturally Sweetened Chocolate Hazelnut Granola is a perfect snack! Crunchy Oat clusters combine with Hazelnuts and Chocolate Chunks for a yummy treat.
I know I make a lot of granola recipes for the blog…but can ya blame me? I mean, it’s easy to make, a perfect way to use up pantry odds and ends, and makes your house smell so dang good. Plus, who doesn’t love a good hunk of crunchy, perfectly sweetened granola?
This Chocolate Hazelnut Granola is gluten-free, naturally sweetened, and made with only 9 plant-based ingredients!
We’ll start with a “wet” base of Maple Syrup, Almond Butter, Cacao Powder, Vanilla Extract, and Pink Salt. Yes, salt. Trust me. It gives an added complexity to the Chocolately goodness, and doesn’t taste salty! All good desserts have a *pinch* of Salt in them for flavor, and I believe that Granola shouldn’t be left out either.
After that, we’ll fold in our dry ingredients. I used a mixture of Rolled Oats, Hazelnuts, Coconut Flakes, and Pumpkin Seeds, but you can really use any combination of things you have in your pantry. Just make sure to keep the dry-to-wet ratios of the ingredients the same.
Simply mix everything together, transfer to a tray, and pop that baby into the Oven! You’ll have a golden, amazing-smelling, cluster-full tray of Chocolate Hazelnut Granola in no time at all.
Some Pro-Tips for Perfect Granola:
- PRESS the Granola into the tray. This allows all of the ingredients to stick together more, and will create larger clusters! I like to use a large, flat spatula.
- Use the BOTTOM RACK of your Oven. The Granola will be closer to the heating source of your Oven, allowing it to crisp up and cook faster.
- A Silicone Mat takes things to the next level! I use my reusable Silicone Mats all the time in my Baking, but I especially love to use them for Granola. Parchment Paper tends to get soggy, but these mats help keep my crunchy clusters looking perfect every time!
- Store Your Granola in the Fridge for maxiumum crunch. Don’t ask me why, but it makes a huge difference!
Now, Back to this Chocolate Hazelnut Goodness…
I basically decided to make this Chocolate Hazelnut Granola because I wanted an excuse to eat something Nutella-flavored for breakfast. And boy, did I get what I wanted!
The Chocolate-Hazelnut flavor combo is always a good one, but I loved the extra dimension that the Oats, toasted Coconut, and buttery Pumpkin Seeds bring to this Granola too. And I mean….the Chocolate Chips are always a welcome bonus. Or maybe they are a necessity?! 😉
This Chocolate Hazelnut Granola can be enjoyed by the fistful, with a pour of NonDairy Milk, sprinkled on top of Smoothie Bowls, and more! If you’re looking for a new Breakfast Idea, I like to roast a Sweet Potato, fill it with Vegan Yogurt and fresh fruit, and then top it with a few clusters of granola.
If you’re looking for more Granola recipes, you’ll also love this Peanut Butter Cup Granola, this Tahini Cardamom Granola, and this Pumpkin Spice Granola!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintChocolate Hazelnut Granola
This Naturally Sweetened Chocolate Hazelnut Granola is a perfect snack! Crunchy Oat clusters combine with Hazelnuts and Chocolate Chunks for a yummy treat.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 minutes
- Yield: ~8 cups
- Category: Snack
- Method: Oven
- Cuisine: American
Ingredients
- ⅓ cup Maple Syrup
- ⅓ cup Almond Butter
- 1 tsp Vanilla Extract
- 2 tbsp Cacao Powder
- ½ tsp Salt
- 2 cups Rolled Oats
- ¾ cups Hazelnuts, chopped in half
- ½ cup Pumpkin Seeds
- ½ cup Unsweetened Coconut Flakes
- ½ cup Dairy-Free Chocolate Chips
Instructions
- Preheat the oven to 325F. Add the Maple Syrup, Almond Butter, Vanilla Extract, Cacao Powder, and Salt to the base of a large bowl. Whisk until evenly incorporated.
- Pour the Oats, Hazelnuts, Pumpkin Seeds, and Coconut into the bowl and fold them into the wet mixture, until all pieces are evenly coated. Transfer this mixture to a greased or lined baking tray and press it into a thin, even layer using a spatula.
- Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.
- Immediately sprinkle the Chocolate Chips over the mixture, using a spatula to gently toss them. If you’d like the Chips to completely melt, stir them a bit more until they melt completely. Let the Granola and Chocolate cool completely on the tray before removing.
- Serve as desired; store leftovers at room temperature or in the fridge (recommended for crunchier granola) for up to one month.
Notes
- Maple Syrup may be substituted with another liquid Sweetener
- Almond Butter may be substituted with another Nut or Seed Butter
Keywords: Chocolate Granola, Chocolate Hazelnut Dessert, Nutella Granola, Healthy Chocolate Granola
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Thanks for sharing Caitlyn! You’ve been one of my favorite vegan YouTubers since I started watching your channel almost 6 years ago. All I have to say is yum!! This looks so good. You are always releasing bangin recipes I swear and I can’t wait to make it, will let you know how it goes 🙂
That is so lovely to hear, Abby. I hope you enjoy the granola!
A favorite of my family. Thank you for sharing this recipe!
★★★★★
You’re welcome, Michelle! I’m glad you love the recipe! ♥
I was looking for something like Bare Naked’s chocolate hazelnut granola and this is IT!! Yum!! I strongly encourage anyone making this to double it. You won’t be sorry. I didn’t have enough pumpkin seeds so I ended up with 1/3 c pumpkin seeds, 1/3 c sunflower seeds and 1/3 c hemp hearts with great results.
★★★★★
This is so good! Made it just now and I absolutely love it. Used half quinoa and half rolled oats and it turned out just perfect. Unfortunately I didn’t have any chocolate chips, but even without it this granola is super tasty. Thanks Caitlin!
★★★★★
The chocolate chips are nice, but maybe next time! Thanks for making it!
I literally just went out to get hazelnut butter to make this. Then I saw it used almond butter.
Well, it’ll just be extra hazelnutty. 🙂
Nothing wrong with adding in more Hazelnut!
Lol I have hazelnut butter (the nutiva kind) and was looking for a recipe to specifically use it for granola lol so I’ll probably do the same or do half almond or cashew (my perferred nut butter) and half hazelnut. Let me know how it goes 🙂
That sounds delicious, Abby!
Absolutely the best granola I have ever had. It’s oil free unlike the store bought versions and is really healthy. Thanks for the recipe!
★★★★★
You’re very welcome, Melissa!
Oh. My. Gosh! The best granola I have ever made! I’ve been making the same granola recipe since my kids were babies. It never occurred to me to try something new. So glad I did!! This is the best granola I have ever made! Thanks for the recipe!!
★★★★★
SO happy to hear that, Dee!
This recipe is amazing! So good. I used tahini instead of almond butter and only used oats, buckwheat, puffed quinoa and hazelnuts:))
I thought the tahini cardamom was your best yet but after making and tasting this, I was blown away yet again! The flavours are so delicious!! The only change I made was using quick oats since I didn’t have any rolled oats on hand but it still turned out great.
★★★★★
Glad to hear it, Ashley!
Caitlin you never disappoint! Thanks for another awesome recipe!! I love your work!!
★★★★★
Thank you, Shira!
I did half buckwheat groats and half oats and it came out delicious!! Love the hazelnut flavor
Sounds like a great idea!
Chocolate and hazelnuts are a dreamy combo. Why else would Nutella be so popular? I absolutely want to try recreating this granola someday! I’d probably be addicted, as I already am addicted to granola! LOL!