Homemade Granola With Nutty, Chocolaty Clusters

Name: Homemade Granola With Nutty, Chocolaty Clusters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup raw hazelnuts; 1/2 cup raw almonds; 1 1/3 cups gluten-free rolled oats; 1/2 cup unsweetened shredded coconut; 1/4 cup plus 2 tablespoons non-dairy mini chocolate chips; 1/2 cup dried cherries, finely chopped; 2 tablespoons chia seeds; 1/4 teaspoon plus 1/8 teaspoon fine sea salt; 1 tablespoon virgin coconut oil; 4 1/2 teaspoons brown rice syrup; 1/4 cup Roasted Hazelnut-Almond Butter (see recipe below); 1/3 cup pure maple syrup; 2 teaspoons pure vanilla extract; 1 cup raw hazelnuts; 1 cup raw almonds; 3 tablespoons coconut sugar or natural cane sugar, or to taste; 1/2 teaspoon pure vanilla extract; Dash of ground cinnamon; Fine sea salt

Servings: persons

3/4 cup raw hazelnuts
1/2 cup raw almonds
1 1/3 cups gluten-free rolled oats
1/2 cup unsweetened shredded coconut
1/4 cup plus 2 tablespoons non-dairy mini chocolate chips
1/2 cup dried cherries, finely chopped
2 tablespoons chia seeds
1/4 teaspoon plus 1/8 teaspoon fine sea salt
1 tablespoon virgin coconut oil
4 1/2 teaspoons brown rice syrup
1/4 cup Roasted Hazelnut-Almond Butter (see recipe below)
1/3 cup pure maple syrup
2 teaspoons pure vanilla extract
1 cup raw hazelnuts
1 cup raw almonds
3 tablespoons coconut sugar or natural cane sugar, or to taste
1/2 teaspoon pure vanilla extract
Dash of ground cinnamon
Fine sea salt

1
Preheat the oven to 300u00b0F. Spread the hazelnuts over a small baking sheet and the almonds over another small baking sheet. Put both in the oven and roast for 12 to 14 minutes, until the hazelnut skins have darkened, cracked, and are almost falling off. Let the nuts cool on the sheet for 5 minutes or so. Transfer the hazelnuts to a damp dishcloth and rub vigorously until most of the skins fall off. The goal is to remove most of them, but a few stragglers are okay! Chop the hazelnuts and almonds and set aside.
2
Preheat the oven to 300u00b0F. Spread the hazelnuts over a small baking sheet and the almonds over another small baking sheet. Put both in the oven and roast for 12 to 14 minutes, until the hazelnut skins have darkened, cracked, and are almost falling off. Let the nuts cool on the sheet for 5 minutes or so. Transfer the hazelnuts to a damp dishcloth and rub vigorously until most of the skins fall off. The goal is to remove most of them, but a few stragglers are okay!

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cup raw hazelnuts, 1/2 cup raw almonds, 1 1/3 cups gluten-free rolled oats, 1/2 cup unsweetened shredded coconut, and more.

Yes, Homemade Granola With Nutty, Chocolaty Clusters 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.

That's it — enjoy your meal!