Description
Salted dark chocolate coats clusters of crunchy oats with plenty of hazelnuts. This granola is perfect for snacking or dessert, plus it’s vegan and gluten free!
Ingredients
Units
Scale
- 1 cup raw hazelnuts
- 3 cups certified gluten free rolled oats
- 3/4 cup raw pecans, roughly chopped (or sub other kinds of nuts)
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons cinnamon
- 1/2 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup honey
- 1/4 cup coconut oil, melted
- 1 1/2 cups dark chocolate chips
- Coarse sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place the hazelnuts on a large rimmed baking sheet. Bake for 5 minutes, just to loosen some of the skin from the hazelnuts, but not to toast them. Use a clean kitchen towel to rub the hazelnut skins off. It’s okay if not all of the skin is removed; just get the skin that’s loose to come off. Roughly chop up the hazelnuts.
- To a large mixing bowl add the chopped hazelnuts, oats, pecans, cocoa powder, cinnamon, and coconut sugar. Give it a good mix until well combined.
- To the same bowl add the vanilla extract, honey, and coconut oil. Stir until everything is well combined. All of the granola should be pretty wet.
- Transfer the granola to 1 very large rimmed baking sheet or separate it into two large rimmed baking sheets. You don’t want the granola to be too crowded otherwise it won’t get crispy. Bake for 20 minutes, stirring halfway through to prevent burning. The granola should be browned and most of the liquid should be baked off. It will crisp up as it cools.
- Sprinkle the chocolate chips on top of the granola. Place back in the oven for 3 to 5 minutes, or until the chocolate chips have melted. Sprinkle a generous amount of the coarse sea salt onto the melted chocolate chips so that the salt sticks to them.
- Allow the granola to cool for 1 to 2 hours. While the chocolate chips are still slightly melted transfer the granola into small jars or containers. The still soft chocolate chips will kind of ooze between the granola pieces creating yummy chocolate clusters. Allow the chocolate chips to harden in the containers.
- Store granola in airtight containers (not baggies, they cause moisture) at room temperature for at least 2 weeks, maybe longer.
Notes
Recipe adapted from Pinch of Yum.
