Chocolate Hazelnut Granola
Crunchy, nutty, and chocolaty, this granola is the only one you'll ever need.
- 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
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.