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overhead view of chocolate hazelnut granola with freeze-dried raspberries on sheet pan.

Chocolate Hazelnut Granola


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  • Author: Lexi
  • Total Time: 35 minutes
  • Yield: 10-12 servings 1x
  • Diet: Vegan

Description

This homemade chocolate hazelnut raspberry granola is delicious on its own or with yogurt, smoothie bowls or oatmeal. It's easy to make and 100% vegan and gluten free!


Ingredients

Units Scale
  • 4 cups whole rolled oats*
  • 1/2 cup chopped pecans (raw & unsalted)
  • 1/2 cup chopped hazelnuts (raw & unsalted)
  • 1 cup unsweetened coconut flakes
  • 1/4 cup hemp seeds (optional)
  • 1/3 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1/2 cup chocolate hazelnut butter*
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 1/4 cups freeze dried raspberries (1 1.3 oz bag)

Instructions

  1. Preheat oven to 300˚F.
  2. In a large mixing bowl, stir together oats, pecans, hazelnuts, coconut and hemp seeds (if using).
  3. Melt coconut oil and add to a medium-size mixing bowl with maple syrup, chocolate hazelnut butter, salt, cinnamon, and vanilla. Whisk well until smooth. 
  4. Pour wet mixture over dry ingredients and stir with spatula until evenly coated. 
  5. Spread the granola into an even layer on one or two baking sheets and bake for 25-27 minutes, stirring twice. Watch carefully the last 5 minutes to ensure nuts don't burn. Remove from oven and let cool. 
  6. Add freeze dried raspberries to the granola and toss to combine. Enjoy fresh or store in an airtight container for up to 2 weeks at room temperature. 

Notes

Oats: it's best to use old fashioned whole rolled oats in this recipe. Don't use quick cooking oats or steel cut oats, which will not work in this recipe. Oats are naturally gluten free but can have cross contamination with wheat products. If you have celiac disease or a gluten allergy, be sure to use certified gluten free oats.

Chocolate hazelnut spread: there are several vegan chocolate hazelnut spreads on the market that taste just as good as Nutella! This one from Nutiva is our favorite and the one we used in this recipe. 

Nuts: be sure to use raw, unsalted and un-roasted pecans and hazelnuts. 

Storage: store in an airtight container at room temperature for up to 2 weeks. Alternatively, you can store in the freezer for up to a few months. 

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 341
  • Sugar: 10.3 g
  • Sodium: 101.2 mg
  • Fat: 17.7 g
  • Carbohydrates: 36.1 g
  • Fiber: 6.2 g
  • Protein: 6.6 g