chocolate hazelnut granola

This chocolate hazelnut granola is delicious!  With warm milk this is the breakfast to get you out of bed! 

It’s no secret we love granola.  Our usual ‘go-to’s’ are our pumpkin pie granola or our lemon almond and chia seed granola.  They’re both delicious.

But today’s chocolate hazelnut granola is even better!  It’s a super crunchy, uber chocolatey, and much [healthier] version of Cocoa Puffs!  YUM!

Why you’ll love this chocolate hazelnut granola

• Loaded with heart-healthy oats, hazelnuts, sunflower seeds and chia seeds.
• Naturally sweetened with mashed sweet potato, pure maple syrup and vanilla.
• Cacoa powder provides the most amazing chocolate flavour.
• The dark chocolate chips are OPTIONAL (omit to make this granola an even healthier start to the day).
• Simple to make (1 bowl + 30 minutes).
• Super crunchy
• Tastier and healthier than the store bought stuff!

Crunchy granola tips

• Ensure your oven is preheated.  This will help to create golden crunchy granola your family will love.
• Line the oven tray with baking paper so the sweetener sticks to the nuts and oats rather than the pan.  Also helps with the washing up.
• Be sure to give the ingredients a really good stir to ensure everything is evenly coated.
• Once in the oven, give the granola a stir every 5 minutes or so to ensure even browning and clumping.
• The granola crisps as it cools so don’t be tempted to overcook it.  Bake for 20-25 minutes and once it’s slightly golden and smells toasted – the granola is done.
• Allow the granola to cool completely before breaking it up.  This will create the lovely clumps that are so delicious.
• Lastly, don’t be afraid to mix it up!  Granola recipes are infinitely adaptable so don’t be afraid to swap the nuts/seeds etc with what you have in the pantry.

Can granola be made ‘nut-free’?

• Yes, you absolutely can.  Simply omit the hazelnuts all together or replace them with an extra cup of oats or shredded coconut.  This makes the granola a lunch box friendly trail mix snack.

How to store granola

• The granola is best kept in an air tight container in the pantry.  It will keep for up to 3 months.  I however, leave ours on the kitchen bench because who doesn’t love a cheeky handful of chocolatey goodness.

Can you omit the chocolate chips?

• Yes, of course you can!  If you’d prefer to make this a more virtuous start to the day – leave the chocolate chips out completely.

How to serve granola

• Serve the granola with warm milk (we love warmed chocolate almond milk) for a simple breakfast.  Or with fresh berries and a dollop of greek yoghurt for something a little more special.

To make your own chocolate hazelnut granola, follow these simple steps…

Begin by preheating your oven to 180 C and line an oven tray with baking paper.  Set aside.

Place the oats, puffed rice (or extra oats), hazelnuts, sunflower seeds, white (or black) chia seeds and cacao powder into a large bowl.  Using a wooden spoon, stir thoroughly to combine.

Add the mashed sweet potato, coconut oil, maple syrup and vanilla bean paste and mix thoroughly to combine.

Arrange the granola on the prepared tray in a single layer.

Bake for 20-25 minutes (stirring every 5-7 minutes to ensure even browning) or until golden, crunchy and fragrant.

Allow the granola to cool completely.  Add choc chips (optional) and stir to combine.

To serve, place granola into small bowls and top with warm milk.  Enjoy x

more granola recipes…

lemon almond and chia seed granola

pumpkin pie granola

chocolatey granola

the most glorious muesli with vanilla and lime baked peaches

healthy home made muesli

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chocolate hazelnut granola

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• Author: my lovely little lunch box
• Total Time: 37 mins
• Yield: 12 serves 1x

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Description

This chocolate hazelnut granola is delicious!  Sweetened with sweet potato and maple syrup – it’s the [healthier] version of Cocoa Puffs!

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Ingredients

Scale 1x2x3x

• 3 cups (450 grams) rolled (traditional) oats
• 1 cup (25 grams) puffed rice (or an extra 1 cups of oats)
• 1 cup (100 grams) hazelnuts, chopped
• 1/2 cup (80 grams) sunflower seeds
• 2 tablespoons white (or black) chia seeds
• 1/3 cup (40 grams) cocao powder
• pinch of sea salt
• 3/4 cup (150 grams) mashed cooked sweet potato
• 1/4 cup (60 ml) coconut oil, melted and slightly cooled
• 1/3 cup (80 ml) pure maple syrup
• 1 tablespoon vanilla bean paste
• 1/2 cup (90 grams) dark chocolate chips (OPTIONAL)
• To serve: warm milk

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Instructions

1. Preheat oven to 180 C (350 F) and line an oven tray with baking paper.  Set aside.
2. Place the oats, puffed rice, hazelnuts, sunflower seeds, chia seeds, cocao powder and sea salt into a large bowl. 
3. Mix thoroughly using a wooden spoon.
4. Add the mashed sweet potato, coconut oil, maple syrup and vanilla to the bowl and mix thoroughly to combine.
5. Arrange granola on the prepared tray in an single layer. 
6. Bake for 20-25 minutes (stirring every 5-7 minutes to ensure even browning) or until golden, crunchy and wonderfully fragrant. 
7. Allow the granola to cool completely. 
8. Add the chocolate chips and stir to combine. 
9. Serve granola with warm milk.  Enjoy.

Notes

Store granola in an air-tight container in the pantry for up to 3 months.

Can be made ‘nut-free’ by omitting the hazelnuts.

• Prep Time: 12 mins
• Cook Time: 25 mins
• Category: Breakfast
• Method: Baking
• Cuisine: American

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