Cocoa Hazelnut Granola

cocoa hazelnut granola

I’ve been making granola like crazy lately, as I finalize the recipes for that section of the cookbook. Just when I was sure I was done and could put the oats away, another recipe possibility started growing. You see, I’ve had Nutella on the brain in the last few days (I blame Lara’s Chocolate Hazelnut Cookies). And when you combine an obsessive devotion to granola with thoughts of Nutella, its an impossible task to try and avoid seeing what their love child would look like.

roasted hazelnuts

In my kitchen, the result of that unlikely union is a chocolate-kissed cereal that has a touch of sweetness and a crunch that is habit-forming. The jar of it is sitting next to me as I type these words and my writing progress is far slower than normal, because I can’t stop my hand from dipping into it every minute or so.

cocoa hazelnut granola

A word of warning. This is not the chocolate cereals of our collective youth. If you eat it with milk, you will not go into glucose shock from drinking the liquid that remains in the bowl. In fact, had someone presented to this to me as a child, I would have taken a bite and then been mightily disappointed by the subtly of the sweetening. However, as an adult, it’s that nuance that I find so appealing (along with the small hints of salt that come through thanks to the 1/4 teaspoon of sea salt).

cocoa hazelnut granola

All that said, if you did want to turn this concoction into something a bit more dessert-like, you could toss the partially cooled cereal with small shards of dark chocolate. That would be good. Oh, another thing. Hazelnuts are one of the more expensive nuts out there. If you can’t swing their price, you could substitute almonds. However, you only need about a 1/3 of a pound for this recipe, so if you have someplace that sells them in bulk, it’s worth spending $3-4 to buy just that amount. They are transcendentally good.

Cocoa Hazelnut Granola

Ingredients

  • 1 cup hazelnuts
  • 3 cups rolled oats
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon sea salt
  • 1/4 cup neutral oil (I like sunflower oil)
  • 1/2 cup cane syrup* (like Lyle’s Golden Syrup or Steen’s)

Instructions

  1. Preheat oven to 350 degrees. Pour the hazelnuts out onto a rimmed baking sheet and roast for 10-12 minutes, until they are toasted and fragrant. While still hot, spill the nuts into a colander or mesh strainer and shake them around. This will loosen the skins. When they are cool enough to touch, use your fingertips to rub away a bit more of the skins. They don’t have to be perfectly skinned, just get rid of whatever is loose. I like to chop the hazelnuts into slightly smaller pieces, and I do this using a chopping bowl and a curved chopper. You could also pour them into a bag and give it a couple of whacks with a rolling pin. Or, you can just leave them whole. Up to you.
  2. Combine the hazelnuts, oats, cocoa powder and sea salt in a large mixing bowl. Toss it all together with your fingers, just to help the cocoa powder coat everything else.
  3. Measure the oil out into a graduated 1-cup measure and swirl it around a little bit before pouring it into the mixing bowl. Then measure the cane syrup into the same, unwashed measuring cup. This will help you get a accurate measure while still getting the bulk of the sweetener into the granola.
  4. Toss everything together with a silicone spatula (it’s the best tool for this job but a wooden spoon also works) until the oil and syrup are evenly distributed.
  5. Pour the cereal out onto an ungreased baking sheet and spread it evenly using your spatula. Bake at 325 degrees for 25-30 minutes, stirring every 10 minutes or so, to ensure even baking.
  6. When it well roasted, remove the baking sheet from the pan. Using a spatula, scoot the cereal together into the center of the baking sheet and press it down. Let it remain like this, undisturbed, until fully cool. This promotes crunchy clusters.
  7. When the granola is totally cool, use a sturdy metal spatula (something like this, with a flat, straight edge is ideal) to break up the granola and scrape it off the baking sheet.
  8. Store in an airtight jar or container, to protect the crunch.

Notes

*If you can’t find or don’t have cane syrup, you could sub in maple syrup. I wouldn’t swap in honey though, I think it would make it too cloying.

http://foodinjars.com/2011/01/cocoa-hazelnut-granola/

Related Posts:

  • Check the recipe index for more tasty preserves!

, , ,

39 Responses to Cocoa Hazelnut Granola

  1. 1
    Monica says:

    This sounds SO GOOD! Chocolate and hazelnuts are one of my favorite combinations.

  2. 2
    Andrea says:

    I am SO making this.

  3. 3

    […] This post was mentioned on Twitter by Marisa McClellan, Food in Jars. Food in Jars said: Nothing says love like cocoa hazelnut granola. Make it. http://t.co/wefM4zi […]

  4. 4
    Jenn says:

    This looks delish and I’m definitely going to try it out. Nutella… drool…

    Just to make you jealous, hazelnuts grow everywhere in WA state.
    My grandma has a tree in her backyard, though the squirrels beat her to the nuts every year. There’s a huge hazelnut grove (orchard…?) not 10 miles from my house and the owners are regulars at the farmers markets. They’re super nice and such great people. Hazelnuts are the only nut grown in the Pacific Northwest, making them the cheapest available at just $3/pound.

    Pecans, on the other hand, are outrageously expensive here.

    • 4.1
      Adrienne says:

      That’s so funny! I feel like I know where a lot of vegetables do well, but I’m just starting to learn about nuts. My in-laws in Oklahoma have 6 or 7 huge pecan trees in their front yard, they get pounds and pounds and pounds of them every year just by walking around outside and my freezer is always full of pecans… Now I just need to find some friends in the Pac NW to get my hazelnut fix 🙂

      • We need some kind of foodie swap! 😀 I live in Tulsa, OK, and have no problem getting cheap pecans. I would gladly swap pecans for other non-local tree nuts, OR huckleberries from Montana! I had huckleberry jam for the first time last year from Montana and have been craving it since.

  5. 5

    I’m imagining this granola with a healthy dollop of Greek yogurt…maybe a few sliced strawberries…*drool*

  6. 6
    Alissa says:

    I love Nutella. I love granola. Must. Try. This. Recipe! Also I just love the technique tip to pile up all the granola and then let it set to get crunchy clusters. My homemade granola never has those nice clusters like store bought granola and maybe this will help!

  7. 7
    meemsnyc says:

    I love hazelnut and love chocolate. What is not to love about this amazing recipe. Yum!

  8. 8
    CraftyAngie says:

    man, when you tweeted about this my mouth watered. Now that I see the actual recipe, I wish I hadn’t finished the last of rolled oats…must.get.more!

  9. 9
    Shari says:

    This looks amazing! I love Nutella so I imagine this would thrill the taste buds.
    I’ve been thinking of planting hazelnuts here lately (Michigan). I just got a mailing from the Arbor Day Foundation and they will send me three trees for a $15 or more donation (I’m already a member, I don’t know if they offer that to everyone or not). They are supposed to grow well in our climate.

  10. 10
    Lisa says:

    This looks so crunchy and tasty. What a great way to have chocolate for breakfast. I have a new linky on my blog called “Sweets for a Saturday” and I’d like to invite you to stop by and link this up. http://sweet-as-sugar-cookies.blogspot.com/2011/01/sweets-for-saturday-1_21.html

  11. 11
    Cookiemaker says:

    And what would you say about using agave syrup as a sweetener? I agree honey could be too thick and powerful, but I am loving agave syrup lately and think it could pair nicely with cocoa, both being Mexican-ish. And this leads me to using pepitas instead of hazelnuts, an even more Mexican rendition! How fun! Thanks for the beautiful inspiration.

  12. 12

    I’m breaking my personal rule to only use Freddy Guys hazelnuts (my fave local farmers) and buying a 1/3 pound of questionable source at Limbo to make this. it’s just the thing today! thanks so much for the great idea 🙂

    • 12.1

      …and, the report: I did indeed make the granola (subbing coconut oil and maple syrup, adding cinnamon) and adding Italian dark chocolate chips before mixing when I pulled it out of the oven. it was fantastic and I picked up another pound of hazelnuts today 🙂

  13. 13
    Casey DelliCarpini says:

    Just made this tonight. So delicious! I love being introduced to different ways of making things. So, first of all, I will totally make this for my kids, just leaving out the hazelnuts (they won’t appreciate them quite yet), and calling it homemade cocoa cereal. So much healthier! (BTW, I used Trader Joe’s agave-maple syrup – just enough sweet and not overpoweringly maple-y.) Second, I’m thinking about my morning oatmeal in a whole new way. Why do I limit myself to brown sugar and cinnamon??? I can’t say it enough: THANK YOU for your site! 🙂

  14. 14

    […] She said no. I brought her a plastic container from the kitchen. “It’s homemade cocoa granola,” I said. “I’m not joining the Sierra Club, but you’ve really helped me. Please […]

  15. 15
    Kat says:

    I used to LOVE Nutella, but ever since I became vegan, I haven’t found an acceptable substitute. I’m making this today and really looking forward to it. Thank you.

  16. 16
    Erin says:

    Kat-

    Smitten Kitchen has a vegan recipe for chocolate nut spreads here http://smittenkitchen.com/2011/01/chocolate-peanut-spread-peanutella/#more-7109

    • 16.1
      Kat says:

      Thank you! I don’t know why I haven’t bothered to make something like this before…I’ll give it a try in the next couple weeks.

  17. 17

    […] ounces TJ’s organic plain yogurt $0.70 1/4 cup cocoa hazelnut granola $0.22 2/3 banana […]

  18. 18

    […] chocolate hazelnut granola sounds […]

  19. 19
    Ciara says:

    i stumbled on your blog the other day and just made this granola today! thanks!
    http://willisandciara.blogspot.com/2011/03/hazelnuts.html

  20. 20

    […] adapted from Food in Jars, originally “Cocoa Hazelnut […]

  21. 21
    Yafube says:

    Been eating those the past 2 weeks and plan to make another batch tomorrow as it was delicious.
    Thanks for the great recipe.

  22. 22

    […] Schoko-Walnuss-Müsli gemacht (Rezept findet ihr hier) […]

  23. 23
    Katja says:

    This sounds delicious and is just baking in my oven! I substituted the nuts and used walnuts because this is what I had. Looking forward to breakfast tomorrow and cannot wait until your book comes out!!!

  24. 24

    […] or go for the safer present: candies!, like home-made chocolate covered almonds or cocoa hazelnut granola. You just prepare a big batch and toss them in cute jars or clear bags with a ribbon. These herbs […]

  25. 25

    […] also made my favorite granola of all time. I make this granola every other week or so. We usually make this recipe with honey, but we made […]

  26. 26

    […] Cocoa hazelnut granola (made 2x with Lyle’s Golden syrup, once with maple syrup which appears to be a fine, and more easily obtainable, substitute) […]

  27. 27
    Liz says:

    I used this recipe as my first granola-making attempt. It worked really well, thanks for sharing. I have done a post on it on my blog and I have posted the link to your page. http://thesugarlump.blogspot.com/2012/02/cocoa-hazelnut-granola.html

  28. 28

    […] Adapted from Food in Jars. […]

  29. 29
    Jess says:

    I made this again today (for the millionth time) and I can’t believe it didn’t make the final cut for the cookbook!

  30. 30
    Pamela says:

    I really, really, REALLY wanted to love this recipe but, wow, what a disappointment! I’m a veteran granola maker, so it wasn’t about technique. In addition I used the very best local, organic ingredients including a super expensive cocoa and fleur de sel… Which is why it really stunk when I went to relish my first bite and … Blah. Not nearly enough sweetness to counteract and bring out the cocoa and it was just missing something… Very one note… Alas I must continue my search for the elusive perfect chocolate granola….

    • 30.1
      Marisa says:

      I’m so sorry that you’re disappointed with this granola. I do state in the post that it’s not a super sweet recipe.

  31. 31
    Julie says:

    Thanks so much for this recipe, I make it all the time. I use maple syrup instead of cane syrup and I love this granola with wild blueberries and milk for breakfast or dessert!

  32. 32

    […] Cocoa Hazelnut Granola – This is a nice simple granola.  Not exceptional on the flavor, kind of boring, but easy to make.  I thought the chocolate would be more pronounced but it’s more like a hint of chocolate.  I love the little bits of hazelnut. […]

Trackbacks/Pingbacks

  1. Tweets that mention Cocoa Hazelnut Granola | Food in Jars -- Topsy.com - January 22, 2011

    […] This post was mentioned on Twitter by Marisa McClellan, Food in Jars. Food in Jars said: Nothing says love like cocoa hazelnut granola. Make it. http://t.co/wefM4zi […]

  2. The Water Where You Came From « Poor Impulse Control - January 26, 2011

    […] She said no. I brought her a plastic container from the kitchen. “It’s homemade cocoa granola,” I said. “I’m not joining the Sierra Club, but you’ve really helped me. Please […]

  3. day twenty-nine | krista and jess - January 31, 2011

    […] ounces TJ’s organic plain yogurt $0.70 1/4 cup cocoa hazelnut granola $0.22 2/3 banana […]

  4. Sunday Evening » List 2.2.2011 - February 2, 2011

    […] chocolate hazelnut granola sounds […]

  5. Variety Flour Thursday: Chocolate Almond Granola « baketivities - May 19, 2011

    […] adapted from Food in Jars, originally “Cocoa Hazelnut […]

  6. Die Zeit rennt « KatjaKnits - June 5, 2011

    […] Schoko-Walnuss-Müsli gemacht (Rezept findet ihr hier) […]

  7. 5 Eco-Decor Ideas for These Holidays | ARCHITECT IT YOURSELF - December 8, 2011

    […] or go for the safer present: candies!, like home-made chocolate covered almonds or cocoa hazelnut granola. You just prepare a big batch and toss them in cute jars or clear bags with a ribbon. These herbs […]

  8. Oly Food Swap | krista and jess - December 9, 2011

    […] also made my favorite granola of all time. I make this granola every other week or so. We usually make this recipe with honey, but we made […]

  9. 2012 recipes and notes – the Eat At Home project | Why did you buy that? - January 10, 2012

    […] Cocoa hazelnut granola (made 2x with Lyle’s Golden syrup, once with maple syrup which appears to be a fine, and more easily obtainable, substitute) […]

  10. chocolate hazelnut granola « Janae Monir - May 13, 2012

    […] Adapted from Food in Jars. […]

  11. Granola Experiments | Seeking Sanctuary At World's End - September 16, 2016

    […] Cocoa Hazelnut Granola – This is a nice simple granola.  Not exceptional on the flavor, kind of boring, but easy to make.  I thought the chocolate would be more pronounced but it’s more like a hint of chocolate.  I love the little bits of hazelnut. […]

Leave a Reply