Description
Indulge in a crunchy, nutrient-packed breakfast that balances the earthy, deep richness of roasted hazelnuts with premium dark chocolate. This homemade granola uses creamy coconut oil and a touch of almond extract for a bakery-quality finish. It pairs perfectly with protein-rich yogurt to provide sustained energy for your daily morning routine.
Ingredients
1/4 cup coconut oil
1/4 cup honey
1/3 cup packed brown sugar
1/3 cup unsweetened dutch-process cocoa powder
1/4 teaspoon almond extract
1/2 teaspoon pure vanilla extract
3 cups old-fashioned oats
1 cup roasted hazelnuts, roughly chopped
1/2 teaspoon salt
1 cup dark chocolate chips (60% cocoa)
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Combine the coconut oil, honey, brown sugar, and cocoa powder in a small saucepan over medium heat.
Stir the mixture constantly until the glaze is smooth and fully incorporated.
Remove from heat and whisk in the almond extract and vanilla extract.
In a large mixing bowl, combine the oats, chopped hazelnuts, and salt.
Pour the warm glaze over the dry mixture and stir until every oat is evenly coated.
Spread the mixture onto a parchment-lined baking sheet.
Bake for 13 minutes, stirring halfway through for even browning.
Remove from the oven and allow the granola to cool completely on the tray.
Once cooled, fold in the dark chocolate chips.
Notes
Store in an airtight container at room temperature for up to two weeks. Maple syrup can be used as a vegan alternative to honey. Ensure the granola has cooled completely before adding chocolate chips to prevent them from melting.
- Prep Time: 10
- Cook Time: 13
- Category: Gluten-Free Recipes
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1/2 cup
- Calories: 285
- Sugar: 14g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg