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Chocolate granola with hazelnuts and dried cranberries on a sheet pan with a metal spatula.
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Chocolate Granola with Hazelnuts

Chunky, crisp, and cozy, this chocolate granola with hazelnuts is the perfect way to start your day off strong. Add it to your yogurt, smoothie bowls, or just enjoy it with some milk for a delicious and wholesome breakfast.
Course Breakfast, Snack
Cuisine American
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword Cacao nibs, Cinnamon, cocoa powder, Coconut Aminos, Coconut Oil, Dried Cherries, Dried Cranberries, Hazelnuts, Maple Syrup, Oats, Vanilla, Walnuts
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 cups
Author Ashley

Equipment

  • Rimmed half sheet pan
  • Parchment paper
  • Measuring cups

Ingredients

Chocolate Granola Base

  • 3 cups gluten free rolled oats
  • 1/2 cup raw hazelnuts
  • 1/2 cup raw walnuts
  • 1 cup coconut flakes
  • 1 teaspoon cinnamon
  • 3 tablespoons cocoa powder
  • 1/8 teaspoon sea salt
  • 1/2 cup maple syrup
  • 1/3 cup melted coconut oil
  • 1 teaspoon pure vanilla extract

Granola-Mix-ins

  • 1/4 cup cacao nibs
  • 1/2 cup dried cherries or cranberries

Instructions

  • Preheat the oven to 325°F and line a rimmed half sheet with parchment paper.
  • Roughly chop the hazelnuts and walnuts, then transfer them to a large mixing bowl. Add the rolled oats, coconut flakes, cinnamon, cocoa powder, and sea salt. Fold the ingredients together using a baking spatula or wooden spoon.
  • In a small mixing bowl, whisk together the maple syrup, melted coconut oil, and pure vanilla extract.
  • Fold the wet ingredients into the dry until completely combined. There should be no pockets of dry ingredients remaining.
  • Transfer the granola to the prepared baking sheet, spreading it into a flat and even layer with a baking spatula. Gently press the granola down with your spatula. Pop the granola into the preheated oven and bake for 30 minutes, rotating the pan after 15 minutes.
  • Remove the granola from the oven and allow it to cool completely on the pan before adding the cacao nibs and dried cherries or cranberries. Use your hands to break the granola up into chunks. Transfer to an airtight container or jar and store at room temperature for up to a month.

Notes

  • The hazelnuts and walnuts can be swapped out for any other nut or seed. Great nut-free options include pumpkin seeds or sunflower seeds.
  • If you can't find flaked coconut, unsweetened shredded coconut will work well too.
  • Regular rolled oats can be used if you are not gluten-sensitive.