Chocolate Hazelnut Granola

This simple homemade chocolate hazelnut granola is a delicious snack or breakfast option. It’s made with rolled oats, cocoa powder, chopped hazelnuts and lightly sweetened with coconut sugar and maple syrup.

Granola is such a good snack go keep on hand for when you want something sweet and crunchy. I haven’t experimented much with homemade versions, but I see many granola variations in my future.

This chocolate hazelnut version tastes so much like Nutella, and has chunks of hazelnuts in every bite. I love breaking it into larger clusters to snack on throughout the day, or crumble it over a yogurt bowl with fruit.

Homemade granola is surprisingly so easy to make, and can be flavored so many different ways!

How to make homemade chocolate granola

The base of any granola recipe is rolled oats, sweetener, oil, and the flavor options. There are so many ways to flavor your granola, but here’s what you’ll need for a chocolate hazelnut version:

1. Rolled oats
2. Chopped hazelnuts
3. Unsweetened cocoa powder
4. Refined coconut oil
5. Pure maple syrup
6. Coconut sugar
7. Dark chocolate chunks
8. Sea salt

Everything gets tossed together in a bowl, then flattened onto a baking sheet. It’s baked on a low temperature for about 25-30 minutes, until crispy! The hardest part is waiting for it to cool to break it apart 🙂

Common substitutions for your chocolate hazelnut granola

Hazelnuts

If you aren’t a fan of hazelnuts, or have an allergy, you can substitute any other nut for this recipe. Almonds would be a great second option.

Coconut sugar

Light brown sugar would be a good replacement for coconut sugar if you don’t have any around or have a coconut allergy.

Coconut oil

Whenever I bake with coconut oil, I opt for a refined version that has no coconut flavor or smell. Since the oil is melted for this recipe, you can use olive or avocado oil as a replacement.

Dark chocolate chunks

Any chocolate would work well for this recipe if you don’t have any chunks lying around. You can use chocolate chips, or break apart your favorite chocolate bar into smaller chunks.

These chocolate granola clusters will stay fresh in the pantry for up to 2 weeks. They’re crunchy, perfectly chocolatey, and taste delicious on their own or with some milk!

Enjoy, friends!

Other snack recipes you may like:

Healthy Blueberry Crumble Muffins

Carrot Cake Oatmeal Bars

Apple Walnut Oatmeal Bars

Chocolate Hazelnut Granola

5 from 7 votes

Course: Breakfast, Snacks

Servings

5-6

cups

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

If your hazelnuts aren’t pre-chopped, you can stick them in a blender or food processor and pulse them for 30 seconds.

Ingredients

• 2 cups rolled oats

• 1 cup finely chopped hazelnuts (measured about 1 cup whole)

• 1/4 cup cocoa powder

• 1/4 cup coconut oil, melted

• 1/3 cup pure maple syrup

• 1/4 cup coconut sugar

• 1/4 tsp salt

• 1/2 cup dark chocolate chunks or chips

• Sea salt, to top

Directions

• Preheat your oven to 325 F
• In a large bowl, whisk together the coconut oil, coconut sugar, pure maple syrup, and cocoa powder.
• Fold in the rolled oats, hazelnuts, and salt. Mix well until the mixture is evenly coated.
• Line a large baking sheet with parchment paper. Spread the mixture onto the baking sheet, pressing it down.
• Bake for 25-27 minutes. Remove from oven and sprinkle the top with the chocolate chunks and sea salt. Let it rest at room temp for at least 40 minutes before breaking apart. You can stick the pan in the fridge for the last 5-7 minutes to let the chocolate harden.
• Once it’s cool, break it apart into small or large chunks. Store in an airtight container or ziplock for up to 2 weeks.

Did you make this recipe?

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