As I type this, a batch of this hazelnut and chocolate granola is baking in my oven. I can’t even describe to you how good it smells in my house. Homemade granola in general just gives off such an incredible aroma! I remember baking it one morning and my daughter came downstairs and proclaimed, “Mommy what is that yummy delicious smell?!”
On point my darling.
I decided to change up my classic recipe with the addition of chocolate (because who doesn’t love chocolate for breakfast) I also added hazelnuts because we all know that chocolate and hazelnuts is one of those epic pairings (think ferrero rocher) and boom! This delicious chocolate and hazelnut granola was born.
At the same time, I discovered something called puffed quinoa. You make it the same way as popcorn and it puffs up slightly with a toasted nutty flavor. I know, my mind was blown too! Don’t you love when you find a new way to enjoy something you already love? Don’t worry it’s super simple to make at home and I’m going to walk you through it in the instructions below.
I threw that into the mix too. Why not add some additional nutrition!
Chocolate Hazelnut Granola
- 3 cups rolled oats
- 1 1/2 cups coconut flakes
- 1/2 tsp salt
- 1/4 cup brown sugar or coconut sugar
- 1 cup hazelnuts roughly chopped
- 1/2 cup honey or maple syrup
- 1/2 cup canola or coconut oil
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup puffed quinoa optional
- 1/4 cup crushed freeze dried raspberries
- 1/2 cup quinoa rinsed
- Preheat oven to 350FIn a large bowl, mix together the oats, coconut flakes, salt, and sugar. Add in the chopped hazelnuts.
- In a smaller bowl, whisk together the honey, oil, vanilla and cocoa powder. Pour over the oat mixture and toss until well coated.
- Line a large baking sheet with parchment paper. Bake for 15-20 minutes. Remove from the oven stir and bake for an additional 10 minutes. The dark color can make it difficult to tell when the granola is ready, so go by smell. Another way to tell, is to taste the hazelnuts since they take the longest to bake. They should taste pleasantly roasted and nutty. Add in puffed quinoa and freeze dried raspberries. Store in an airtight container or jar.
- Spread quinoa evenly onto a ungreased baking sheet and place in the oven on the lowest temperature with the door slightly open. Remove from the oven when dry, 30-60 minutes.
- Transfer dried quinoa to a pot set over medium heat. Stir occasionally to avoid sticking.
- Puffed quinoa is ready when the cracking sound slows, similar to popcorn.
- Add puffed quinoa to cooled granola.
You can also use the puffed quinoa in energy bars, chocolate bark, and a follower even told me she uses it along with other seeds to coat shnitzel! I’d love to try that sometime. A few people told me they used to buy it, but couldn’t find it anymore. They never realized it was so easy to make at home!
As for the granola, well I’m sure you know how to enjoy that by now. It definitely makes a really good Shaloch Manos for Purim, paired with a yogurt. I always appreciate some real food to snack on amidst all the junky foods.
Enjoy! As always, I love when you tag me with what you make on Instagram.
Until next time