Chocolate Hazelnut Granola – a delicious recipe with Hazelnuts, Oats, Cocoa, Coconut, Salt, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 300u00b0F.
2
Spread hazelnuts on a baking sheet. Bake for 10 to 15 minutes, until skins are cracked and flaking. Remove the pan from the oven. Remove the husks by rubbing the hazelnuts between towels. Pick off any remaining skins and put the nuts onto a cutting board. Roughly chop the hazelnuts.
3
In a large bowl combine the hazelnuts with the other dry ingredients (oats through salt). Set aside.
4
Whisk together the wet ingredients (vanilla through honey) in a separate bowl, and then fold the mixture into the dry ingredients until well combined.
5
Spread the granola on a baking sheet or two. Bake for 60 to 75 minutes, stirring every 10 to 15 minutes to prevent burning.
544
kcal
Calories
9
g
Fat
110
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups Hazelnuts, 4 cups Oats, 5 Tablespoons Hershey's Special Dark Cocoa Powder, 1 cup Unsweetened Shredded Coconut, and more.
Yes, Chocolate Hazelnut Granola falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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