Chocolate Hazelnut Granola (Gluten-Free)

GFGluten FreeOFOil FreeVVegan

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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!

ingredients for chocolate hazelnut granola in small cups and bowls on round wooden cutting board with striped blue and white towel

We’ll start with a “wet” base of Maple SyrupAlmond 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.

baked chocolate hazelnut granola spread out on baking tray lined with silicone mat

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!

marbled gray bowl filled with chocolate hazelnut granola on round wood cutting board

Now, Back to this Chocolate Hazelnut Goodness…

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?! 😉

glass jars filled with chocolate hazelnut granola on round wood cutting board

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.

small white bowl filled with chocolate hazelnut granola on round wood cutting board

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 🙂


Chocolate Hazelnut Granola

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5 from 7 reviews

This Naturally Sweetened Chocolate Hazelnut Granola is a perfect snack! Crunchy Oat clusters combine with Hazelnuts and Chocolate Chunks for a yummy treat.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Yield: ~8 cups
  • Category: Snack
  • Method: Oven
  • Cuisine: American




  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve as desired; store leftovers at room temperature or in the fridge (recommended for crunchier granola) for up to one month.


  • Maple Syrup may be substituted with another liquid Sweetener
  • Almond Butter may be substituted with another Nut or Seed Butter

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Hello,
    I made this granola today and it has to be one of the best things that I’ve ever tasted. It is out of this world! Thank you for your amazing granola recipes!

  2. Hello,
    I made this granola today and it has to be one of the best things that I’ve ever tasted. It is out of this world! Thank you for your amazing granola recipes!

  3. Hi Caitlyn, I’m super excited to try this! Do you know if substituting coconut oil for the almond butter would work? Thanks in advance!

    1. Yes, you can usually substitute coconut oil for almond butter in granola recipes like this one. However, there are a few things to consider when making this substitution:

      Texture and Flavor: Coconut oil is a fat, like almond butter, but it has a different texture and flavor. Almond butter provides a creamy texture and nutty flavor, while coconut oil is solid at room temperature and has a subtle coconut taste. Substituting coconut oil might result in slightly different texture and taste.

      Binding and Clumping: Almond butter acts as a binder in the recipe, helping to create those crunchy oat clusters. Coconut oil can also help bind the ingredients, but it might yield slightly different results. You may need to adjust the amount of coconut oil to achieve the desired level of binding and clumping.

      Melting Point: Coconut oil has a lower melting point than almond butter. When baking, this might affect the way the granola holds together. Be mindful of this and consider how it might impact the final texture.

      Sweetness: Coconut oil doesn’t have the natural sweetness that almond butter brings. You might want to adjust the level of sweetener (maple syrup) to your taste if you’re using coconut oil.

      Coconut Flavor: Since coconut oil has a mild coconut flavor, it might impart a subtle coconut taste to the granola. If you enjoy that flavor, it could be a delicious addition.

      To substitute coconut oil for almond butter:

      Start by using the same amount of coconut oil as the almond butter (⅓ cup).
      Melt the coconut oil before mixing it with the other wet ingredients.
      Mix it well with the other wet ingredients to ensure even distribution.
      Keep in mind that granola recipes are quite forgiving, and substitutions can often be made based on personal preference. The best way to find out if this substitution works for you is to give it a try. If you enjoy the coconut flavor and are open to a slightly different texture, it could result in a tasty variation of the recipe.

  4. 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 🙂

  5. 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.

  6. 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!

  7. 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. 🙂

    1. 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 🙂

  8. 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!

    1. Hi I tried your small batch granola and was perfect portion for me..if I make this small batch how should I alter the recipe ?

  9. 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!!

  10. This recipe is amazing! So good. I used tahini instead of almond butter and only used oats, buckwheat, puffed quinoa and hazelnuts:))

  11. 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.

  12. 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!