I’m officially obsessed. I saw this recipe on My New Roots and knew I had to make it right away. Why have I never thought of chocolate granola? I have certainly put chopped chocolate into my granola before but I really haven’t made the wet part of the granola recipe chocolatey. Let me tell you, this has revolutionized my granola universe! I knew that when I was making it and the wet mixture smelled and looked like brownie batter, I was in a good place. I was in an even better place knowing that there wasn’t even anything particularly unhealthy in the recipe: coconut oil, maple syrup and cocoa powder, how can you go wrong?
On the other hand, maybe it isn’t so healthy when you eat 7 cups of this stuff a week. Although I do share this with my boyfriend, who thoroughly enjoys it as well, he claims that I ‘chow down’ on it a lot more than him. Either way, I don’t know and I don’t care. I’ll admit that I am completely addicted to this stuff. I eat it straight from the mason jars with a spoon, sprinkled over my oatmeal, in my cereal and in yogurt. It pretty much makes everything better. So far, I have been making it every weekend and I don’t see myself stopping any time soon, although, I’m sure eventually I will go back to other fabulous granola recipes.
Personally, there is little that makes me happier than chocolate and hazelnut together, although I am sure you can swap the hazelnuts out for walnuts or pecans and it would still be great. If you have hazelnuts on hand, I encourage you to use those. I really didn’t change this recipe at all except for baking it at a lower temperature for a little longer. The first time I cooked it at the higher temperature, it was borderline burnt. Cooking it at 325F takes the worry out of things- I can brown everything slowly and thoroughly. I haven’t had any burning problems this way at all. Although the granola is brown which can make it a little hard to see if everything is nice and golden brown, undercooked or burnt, I encourage you to follow your nose and look closely at the chopped hazelnuts, they should be nice and golden brown.
Adapted barely from My New Roots
It might be a little hard to tell if the granola is undercooked, burnt or perfectly golden brown, but just follow your nose and look closely at the chopped hazelnuts, which should be golden brown on the inside.
Preheat oven to 325F
In a large bowl mix together dry ingredients.
In a medium bowl, mix together wet ingredients.
Fold wet ingredients into dry ingredients.
Lay granola flat on a parchment-lined baking sheet, pressing it down with a spatula.
Bake for 15-20 minutes, remove from oven and stir the granola.
Place back in the oven for 10-15 more minutes, stirring occasionally, until it smells fragrant and the oats and hazelnuts are brown (just look closely or taste, it's hard to see past the chocolate!).
Remove from oven and cool on sheet.
Store in airtight container.
Chocolate and Hazelnut Granola Recipe was last modified: April 10, 2014 by