Roasted 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

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.

HERITAGE CARROTS WITH HAZELNUT GRANOLA

Heritage carrots with hazelnut granola image

Try these caramelised, nutty carrots as a stunning side dish. You can make the granola up to two days in advance and keep it in an airtight container

Provided by Merlin Labron-Johnson

Categories Side dish

Time 50m

Yield Serves 4 as a side

Number Of Ingredients 11

Ingredients

400g baby carrots, scrubbed and trimmed
2 tbsp olive oil
2 thyme sprigs
½ tbsp butter
40g honey
50g oats
25g sunflower seeds
25g hazelnuts
100g butter
4 large carrots, sliced into thin rounds
80g mimolette or red leicester, finely grated

Steps:

First, make the granola. Heat the oven to 160C/140C fan/gas 3. Melt the butter with the honey in the microwave for 40 seconds. Toast the oats, seeds and hazelnuts on a baking tray in the oven for 5 mins. Remove from the oven, mix with the melted butter mixture and return to the oven for another 8 mins. Stir well, then return to the oven for another 8 mins until the granola is golden and toasted. Season with salt and set aside to cool. Can be made up to two days ahead and kept in an airtight container.
Turn up the oven to 200C/180C fan/gas 6. Put the baby carrots in foil with a glug of olive oil, the thyme and a little seasoning. Wrap in an envelope and bake for 20 mins or until tender.
Meanwhile, make the purée by heating 80g butter in a pan and gently frying the carrot slices with 50ml water until they start to caramelise. Keep over a low heat for about 15 mins until deeply coloured and completely tender. Leave to cool a little, then put in a blender. Blend with 25ml water until smooth, then season.
Melt the remaining 20g butter and cook until just brown with a nutty smell. To serve, divide the purée between two plates. Cut the baby carrots into two to three pieces and sit on top of the purée. Drizzle with a little of the brown butter, sprinkle over generous amounts of the granola and finish with a grating of the cheese and a pinch of sea salt.

Nutrition Facts : Calories 580 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 22 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium

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