Chocolate Hazelnut Granola


Last Updated on April 21, 2021

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.

chocolate granola

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!

homemade chocolate granola

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


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.

homemade chocolate granola

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


Prep time


Cooking time


Total time



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


  • 2 cups 2 rolled oats

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

  • 1/4 cup 1/4 cocoa powder

  • 1/4 cup 1/4 coconut oil, melted

  • 1/3 cup 1/3 pure maple syrup

  • 1/4 cup 1/4 coconut sugar

  • 1/4 tsp 1/4 salt

  • 1/2 cup 1/2 dark chocolate chunks or chips

  • Sea salt, to top


  • 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?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. In case anyone else is wondering about flexibility, I made this with 1/2 the weight of sugars recommended, swapped coconut oil for olive oil, swapped maple syrup for honey, increased the hazelnut ratio 3x, and skipped chopped chocolate. Came out great!

    Ingredient Volume Grams
    Rolled oats 2 cups 240 g -> 200 g
    Finely chopped hazelnuts 1 cup 120 g -> 300 g
    Cocoa powder 1/4 cup 40 g -> 45 g
    Coconut oil, melted 1/4 cup 50 g -> 50 g olive oil
    Pure maple syrup 1/3 cup 75 g -> 50 g honey
    Coconut sugar 1/4 cup 50 g -> 25 g Turbinado sugar
    Salt 1/4 tsp 1 g
    Sea salt, to top As desired As desired

  2. I have made this granola SO many times. I always bring to friends and family as a hostess gift. I get so many compliments regarding how delicious it is. Again, your recipes are the best, keep creating!!!

    • Thank you so much Brigitte! This one’s actually on my recipe list to make this week 😄

  3. Priyanka

    I am quite excited to try this.. does maple syrup have a substitute too? Is it ok to bake with honey?
    Also, will it be less than required sweet if I skip brown sugar completely?


    • Hey Priyanka, honey will definitely work! This recipe is already a lot less sweeter than most store bought granola, but if you prefer a richer chocolate taste that’s less sweet, you can definitely skip the brown sugar. Let me know how it turns out!

  4. Brigitte

    What a delicious recipe!! I love following your blog, you recipes are by far the best!!! Thanks!!

  5. Abigail

    Thank you for This recipe it is awesome!! We are all enjoying it so much ❤️

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