Hazelnut Granola Recipes

HONEY AND HAZELNUT GRANOLA

Honey and Hazelnut Granola image

Provided by Valerie Bertinelli

Time 1h25m

Yield 5 cups

Number Of Ingredients 9

Ingredients

4 cups quick-cooking oats
1/2 cup hazelnuts, coarsely chopped
1/3 cup honey
3 tablespoons coconut oil
1 heaping teaspoon ground cinnamon
1 heaping teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1 cup sliced dried apricots

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

Hazelnut Granola image

Perfectly crunchy hazelnut granola sweetened naturally with pure maple syrup. Serve with chilled plant-milk and low sugar fruits for an easy and delicious breakfast. Yields about 6 ½ cups, one serving has been calculated as ½ cup.

Provided by Naturopath Lauren Glucina

Categories Breakfast

Time 35m

Number Of Ingredients 11

Ingredients

1 cup hazelnuts
1 cup desiccated coconut
1 cup flaked almonds
¾ cup whole natural almonds
1½ cups puffed quinoa
½ cup currants
2 teaspoons cinnamon powder
¼ teaspoon coarse sea salt
¼ cup pure maple syrup
¼ cup coconut oil
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 299 kcal, ServingSize 1 serving

HAZELNUT GRANOLA AND CHIA PUDDING BOWLS

Hazelnut Granola and Chia Pudding Bowls image

This honey-sweetened granola and rooibos-tea chia pudding are both worth making and enjoying on their own, but together with yogurt and a swirl of jam they become a breakfast you'll want to eat on repeat.

Provided by Kiki Louya

Categories Bon Appétit Breakfast snack Yogurt Granola Hazelnut Oat Almond Coconut Seed Honey Tea Healthy Soy Free Wheat/Gluten-Free Peanut Free

Yield 4 servings

Number Of Ingredients 21

Ingredients

Granola and chia pudding:
3 cups old-fashioned oats
1/2 cup coarsely chopped skin-on hazelnuts or pecans
1/2 cup skin-on almonds
1/2 cup unsweetened coconut flakes
1/4 cup raw pumpkin seeds (pepitas)
1/4 cup raw sunflower seeds
1 Tbsp. ground cinnamon
1/2 tsp. kosher salt
1/2 cup honey
1/4 cup virgin coconut oil
1 tsp. vanilla extract
1/2 tsp. flaky sea salt
3 cups brewed rooibos tea, cooled
3/4 cup chia seeds
Assembly:
4 cups plain Greek yogurt
2 tsp. honey
1/2 tsp. vanilla extract
4 Tbsp. apricot jam
Chia seeds (for serving; optional)

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

Hazelnut Granola image

Customize this recipe by subbing in other nuts and seeds.

Provided by Duane Sorenson

Yield Makes 8 servings (Makes 1 quart)

Number Of Ingredients 9

Ingredients

1 cup old-fashioned oats
1 cup blanched hazelnuts, very coarsely chopped
1/2 cup sliced almonds
1/2 cup raw shelled sunflower seeds
1/2 cup unsweetened shredded coconut
1/4 cup honey
1/4 cup vegetable oil
1/2 teaspoons kosher salt
Dried fruit and plain whole Greek yogurt (for serving)

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.

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