Dark Chocolate Hazelnut Granola
This crunchy, cluster-filled granola is made with maple syrup and olive oil, absolutely loaded with chocolate and hazelnuts, and the best way to satisfy a chocolate craving at breakfast!
Ingredients
- 3 cups rolled oats
- 1 cup hazelnuts roughly chopped
- 1/3 cup cocoa powder
- 1/3 cup maple syrup
- 1/2 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/4 cup roughly chopped dark chocolate or chocolate chips
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Place all ingredients EXCEPT chocolate in a large bowl and stir well to combine.
- Spread the mixture out in a thin, even layer on the sheet pan.
- Bake 22-25 minutes, or until hazelnuts are golden and granola is toasty (it’s hard to tell if you’re overcooking this granola because of the cocoa powder, so I recommend not baking any longer than 25 minutes, just to be sure!).
- Remove granola from oven and sprinkle with dark chocolate. The heat from the pan will melt the chocolate. Let sit at room temperature until cool, then break into clusters and transfer to an airtight container for up to 1 week.
Notes
Feel free to use almonds, walnuts, pecans, cashews, sunflower seeds, etc in place of the hazelnuts if you have an allergy/aren’t into hazelnuts.