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Cocoa Hazelnut Granola


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Store in an airtight jar or container, to protect the crunch.


*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.