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Vanilla Hazelnut Coffee Chocolate Granola

Crunchy clusters of hazelnuts, oats, cranberries, coffee, and chocolate scented with vanilla. This is a great way to chew your caffeine in the morning! Also makes the best snacking granola!

Course Breakfast
Cuisine American
Keyword chocolate, coffee, granola, hazelnuts
Prep Time 20 minutes
Cook Time 1 hour
Servings 6 cups

Ingredients

  • 1 1/4 cups (190g) raw hazelnuts
  • 3 Tbsp (45 ml) coconut oil, melted
  • 2 Tbsp (60 ml) dark maple syrup
  • 2 tbsp runny honey
  • 1 1/2 Tbsp very strongly brewed coffee
  • 1 Tbsp sugar
  • 1/2 teaspoon vanilla paste
  • 1/2 teaspoon salt
  • 2 cups (180g) old-fashioned rolled oats
  • 1/2 cup (75 grams) dried cranberries or cherries
  • 1 cup (200g) dark chocolate (70% cocoa), chopped

Instructions

  1. Heat the oven to 350°F (180°C)
  2. Lay the hazelnuts on a parchment lined baking sheet, and toast for about 10 minutes, until hazelnuts become lightly golden and the skins are starting to release. Transfer to a big tea towel, bundle up, then shake and rub to remove the skins from the nuts. Leave to cool.
  3. Roughly chop half of the hazelnuts, and setting the remaining whole ones aside.

  4. Lower the oven to 300F (150C)

  5. In a medium bowl, combine warm melted coconut oil with maple syrup, honey, coffee grounds, brewed coffee, sugar, vanilla, and salt.

  6. Combine the hazelnuts, oats and cranberries in a big bowl, then pour the coffee liquid on top. Toss well.

  7. Line a large baking sheet with parchment paper and spread the granola mixture evenly in one layer. Bake until it’s golden brown and feels dry to the touch, about 45-55 minutes (baking time can vary, so check every so often)

  8. Cool completely on the baking tray, then break into clusters, and add the chopped chocolate. Store in a air-tight container and keep for up to 2 weeks at room temperature.

Recipe Notes

Inspired by a recipe over at Del's Cooking Twist