Hazelnut Granola Recipes

HONEY AND HAZELNUT GRANOLA

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Put the oats and hazelnuts in a large bowl. Heat the honey and coconut oil in a medium saucepan over medium heat until melted. Add the cinnamon, ginger, nutmeg and salt and whisk to incorporate. Remove from the heat and pour over the oat mixture. Stir until all the oats and nuts are coated well.
• Spread the oat mixture on the prepared baking sheet. Bake until the oats are dried and the hazelnuts are lightly toasted, about 30 minutes. Let cool completely, and then mix in the apricots. The granola will keep in a tightly sealed container at room temperature for up to 2 weeks.

HAZELNUT GRANOLA

Steps:

• Pulse the whole almonds and hazelnuts together until just broken up.
• Combine all dry ingredients in a large mixing bowl.
• Combine all wet ingredients, whisk together well, then pour over the dry ingredients, mixing well to combine.
• Spread the mixture over a baking tray and place on the lowest or middle rack of the oven, fan bake at 135˚C / 275˚F for about 25 minutes. Toss the mixture half way through the baking time, and ensure it doesn't burn. Allow to cool entirely then store in a glass jar.

HAZELNUT GRANOLA AND CHIA PUDDING BOWLS

Steps:

• Granola and chia pudding:
• Preheat oven to 300°F. Toss oats, hazelnuts, almonds, coconut flakes, pumpkin seeds, sunflower seeds, cinnamon, and kosher salt in a large bowl.
• Heat honey, oil, and vanilla in a small saucepan over medium-low, whisking until melted and combined, about 2 minutes. Pour over oat mixture and mix thoroughly to coat. Spread out on a rimmed parchment-lined baking sheet and sprinkle with sea salt.
• Bake granola 10 minutes. Remove from oven and stir. Return to oven and bake until golden brown and crisp, 8-10 minutes. Remove from oven and stir again. Let cool on baking sheet.
• Combine tea and chia seeds in a 1-qt. jar or airtight container. Cover and shake to combine. Let sit 5 minutes, then shake again. Let sit at least another 15 minutes before serving. (You'll have enough granola and chia pudding for about 16 servings. Keep on hand for making more bowls or other uses (try a scoop of chia pudding in a smoothie!).
• Assembly:
• Mix together yogurt, honey, and vanilla in a small bowl, then divide among 4 shallow bowls. Top each with 1/4 cup granola, 1/4 cup chia pudding, and 1 Tbsp. jam. Sprinkle with more chia seeds if desired.
• Do Ahead
• Granola and chia pudding can be made 10 days ahead. Store granola airtight at room temperature and chill chia pudding.

HAZELNUT GRANOLA

Steps:

• Preheat oven to 350°F. Toss oats, hazelnuts, almonds, sunflower seeds, coconut, honey, oil, and salt in a large bowl. Spread out on a parchment-lined rimmed baking sheet and bake, tossing occasionally, until crisp and golden brown, 20-25 minutes. Let cool. Serve with dried fruit and yogurt.
• DO AHEAD: Granola can be made 1 week ahead. Store airtight at room temperature.