All around the globe, people that crave the combination of chocolate and hazelnut are celebrating World Nutella Day. I observed this most delicious holiday by indulging in a bowl of homemade chocolate hazelnut granola. This Nutella inspired granola gets it’s flavor from natural cocoa powder, plenty of toasted hazelnuts, pure maple syrup and virgin coconut oil. The best part? It turns the milk in your cereal bowl chocolatey…that’s reason to celebrate.
Chocolate Hazelnut Granola Recipe
3 cups old-fashioned rolled oats
3 tablespoons unsweetened natural cocoa powder
3 tablespoons virgin coconut oil
3 tablespoons creamy almond butter
1/3 cup pure maple syrup
1/4 teaspoon fine sea salt
1/2 teaspoon pure vanilla
1 cup coarsely chopped hazelnuts (toasted and skinned)
Preheat oven to 300 degrees. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.
Place oats in a large bowl; set aside.
In a small saucepan combine cocoa, coconut oil, almond butter, maple syrup, salt and vanilla. Heat and stir mixture over medium-low heat until melted and well mixed.
Add warm cocoa mixture to oats; stir well to combine. Spread mixture in prepared baking sheet. Bake 15 minutes; stir. Bake 15 minutes more; stir. Bake 5 to 10 minutes more or until dry and toasted. Stir in hazelnuts. Let cool completely. (Granola will crisp during cooling.)
Store in an airtight container at room temperature.
Makes about 4 cups
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