Nuts, seeds and granola are my downfall a) because I can never stop eating them and b) because every time I toast or bake them I burn them. So does everyone in my family for that matter! You would think we would learn! Thankfully after a lot of chef work and cooking for other people, that burnt smell got a bit embarrassing and I finally got into the habit of using my timer for everything – including this Hazelnut Granola recipe! My pretty Anthropologie timer was a worthwhile investment.
For me, hazelnuts are so underused. Yes, we have Nutella (and healthier versions too – check out this recipe from Honestly Healthy) but we don’t use these little beauties nearly enough. I reignited my love of hazelnuttiness the other day when I was cooking for a client and decided to make a toasted hazelnut and chocolate roulade (this was a non healthy job) – oh my, it was good! So I stocked up on some organic hazelnuts when I got home and have been adding them to everything, including this delicious granola recipe.
My top tips for this recipe and for the perfect granola is to keep checking it while it’s in the oven! Don’t let it burn and keep stirring it as it cooks, because the bits around the edge of the tin will cook faster than the bits in the centre.
- 2tbsp coconut oil (sunflower oil also works)
- 3tbsp coconut blossom syrup, honey or maple syrup
- 250g (9oz / 3 cups) oats
- 1tsp ground cinnamon
- 20g (0.8oz / generous ¼ cup) coconut chips
- 75g (2.6oz / ½ a cup) hazelnuts
- Pre-heat the oven to 180ºC (350ºF / gas mark 4).
- Melt the coconut oil in a pan over a medium heat and then stir in the coconut blossom syrup (or other syrup).
- Weigh out the oats in a bowl and stir through the cinnamon and melted coconut oil mixture until thoroughly blended – it will look like quite a dry mixture, so be as thorough as you can with the mixing.
- Line a large baking tray with baking parchment and spread the oat mixture evenly over the top. Transfer to the oven and bake for 10-15 minutes, stirring the mixture every 5 minutes.
- When the mixture is beginning to turn golden brown, sprinkle the hazelnuts and coconut chips over the top and bake for a further 5 minutes.
- Remove from the oven and leave to cool. Once cooled, the granola should have a lovely crunchy texture. Transfer to an air tight container and enjoy!
A few Things I like to serve with the Granola
- A dollop of dairy-free yoghurt – I love coconut yoghurt or sheep yoghurt
- Sugar free nut milk
- Chopped banana