Hazelnut & Chocolate Granola
Crunchy homemade granola with oats, hazelnuts and dark chocolate — and dangerously snackable.
This granola started as an attempt to copy a famous shop-bought muesli. It didn’t come out the same, though: if you ask us, it came out better. 😁
That “famous muesli” calls its servings 45 grams — and sure, it’s not exactly diet food, but we think that’s cruelty. So we give this recipe in portions of about 100 g each. Cooked and dried, the base recipe of eight servings makes around 800 g.
Lovely with plant milk or yogurt. But, like a lot of our recipes, this one’s dangerous: keep it in big pieces (don’t crumble it too finely) and you’ll snack on it straight from the jar, and it’s hard to stop. Don’t say we didn’t warn you.
Ingredients
- 85 g dark chocolate
- 35 g whole hazelnuts (untoasted)
- 350 g rolled oats
- 70 g wheat flour
- 35 g desiccated coconut
- 4 g fine salt
- 4 g cinnamon (optional)
- 145 g sugar
- 105 ml water
- 85 g vegetable oil
Method
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Baking paper. Line the oven tray with a sheet of baking paper.
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Oven. Heat the oven to 180 °C, fan if you have it.
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Chocolate to the freezer. Break the chocolate (85 g) into big chunks and put it in the freezer on a small plate — so that when we blend it later, it won’t melt onto the blade.
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Hazelnuts. Blend the hazelnuts (35 g) for 10–15 seconds. Don’t wash the blender jug — you’ll need it again later.
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Dry ingredients. In a large bowl, mix all the dry ingredients, blended hazelnuts included.
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Syrup. In a small pan, dissolve the sugar (145 g) in the water (105 ml) over medium heat. When it boils briskly and turns completely clear, with no sugar left on the bottom, it’s ready.
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Combine. Pour the syrup and the oil (85 g) over the dry ingredients and mix well, making sure no dry patches are left.
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Into the oven. Spread it evenly on the tray and bake for 22 minutes.
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Turn. Turn it in big clumps and return to the oven for another 5 minutes.
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Drying. Lower the oven to 70 °C and leave it ajar (door cracked open) for 1 hour: this dries the granola well and keeps it crunchy for a long time.
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Off the tray. Slide the baking paper, granola and all, onto a worktop. This matters for the next step — otherwise the chocolate will melt onto the paper where it touches the hot tray, instead of onto the granola.
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Chocolate. Blend the chocolate (the one from the freezer) for 10–15 seconds and scatter it evenly over the granola.
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Into a jar. Once cooled, store it in an airtight jar or a zip bag.
Keeps Airtight, at room temperature, for best crunch: 2–3 weeks.