Roasted Hazelnut Granola

Trust me – THIS ONE is the right kind.

This hazelnut granola came together within 5 minutes – I simply got up from the couch, decided I was craving something sweet… and that something would be granola, made only with the ingredients I already had at home. It turned out I actually had everything I needed. Moments like these make me grateful that I buy some products in larger quantities, because it means I can almost always make something spontaneous without missing anything.

If you’ve read my guide to perfect granola, you already know that the wet ingredients are what make the magic happen – they’re the reason granola turns golden, fragrant, and perfectly crunchy. Just like the store-bought kind we all love… except here we’re talking about clean, natural ingredients and a flavor that honestly tastes even better. It’s not overly sweet, but it’s definitely not lacking sweetness either. And the best part is that you can always customize it to your own taste.

The ingredients I used:

-Rolled oats (of course): They are the base of our granola. If you avoid gluten or simply want a cleaner product, look for “gluten-free oats” or certified gluten-free oats, because oats are often processed in facilities that also handle wheat, barley, and rye. This creates a risk of cross-contamination, even though oats themselves are naturally gluten-free.

-Raw hazelnuts: One of the main flavors in this granola. They bring a rich, slightly sweet taste and become even more delicious once toasted, releasing their aroma while baking. Hazelnuts always make the kitchen smell incredible.

-Raw seeds: I used pumpkin seeds and sunflower seeds, but you can easily use whatever you already have at home or personally enjoy. Pumpkin seeds are an excellent source of magnesium, zinc, and plant-based protein, while sunflower seeds contain vitamin E and healthy fats.

-Raw walnuts: I had some in the cupboard and decided to add them in. Definitely a good decision, because they make the granola richer in flavor and are also known for their high omega-3 fatty acid content. They support brain function and add a deep, buttery flavor.

-Dates: Nature’s candy. I always add them at the end, once the granola is baked and completely cooled, because they burn very quickly in the oven. They add natural sweetness and bring all the flavors together beautifully.

-Vegan chocolate drops:  Little pieces of chocolate that add a slight dessert-like touch. I always add them at the end so they don’t melt – after the granola cools down. . They also provide antioxidants, especially if using a higher cocoa percentage.

-Maple syrup: I use it for natural sweetness and to help the granola stick together into larger crunchy clusters. It’s important to mix it into the wet ingredients so it distributes evenly. Yes, honey works too, but let’s not forget that once honey is heated, it loses many of its beneficial nutrients and properties. I personally prefer saving raw honey for recipes where it can be enjoyed without heat and in its more natural form. 

-Hazelnut tahini: A concentrated source of healthy fats, vitamin E, and minerals. It adds richness and intensifies the hazelnut flavor throughout the granola.

-Coconut oil: A very important part of the texture. It helps the granola become crunchy and bake evenly, while pairing perfectly with the hazelnuts.

-A pinch of salt: Balances the flavors and enhances both the sweet and nutty notes.

Tips to be aware of

1. Keep an eye on the granola while baking – every oven works differently, so the baking time may vary slightly. 150°C is enough; just be patient and avoid increasing the temperature to 180–200°C, as it can burn the granola before it crisps up properly.

2. Do not stir the granola while baking if you want bigger, crunchy clusters.

3. Always add the dried fruits and chocolate pieces at the end, once the granola has completely cooled down. This keeps the chocolate from melting and prevents the dried fruits from becoming too hard or burnt.

Recipe

Servings: 8 | Prep time: 10 min | Cooking time: 35 min 

Ingredients:

• 150g rolled oats (gluten-free)
• 60g raw hazelnuts
• 35g raw seeds (pumpkin seeds and sunflower seeds)
• 50g raw walnuts
• 60g dates
• 50g chocolate drops
• 30g maple syrup (3 tbsp)
• 30g hazelnut tahini (3 tbsp)
• 2 tbsp coconut oil
• 1 pinch of salt

Instructions:

1. Preheat the oven to 150°C (300°F).
2. Roughly chop the hazelnuts and walnuts into smaller pieces. 
3. Add the rolled oats, chopped nuts, and seeds to a large bowl. 
4. In a small saucepan, add the coconut oil, maple syrup, and hazelnut tahini. Warm over low heat until everything melts together into a smooth mixture. 
5. Pour the wet mixture over the dry ingredients and mix very well until everything is evenly coated. Add a pinch of salt.
6. Spread the granola evenly onto a baking tray lined with parchment paper and bake for 30–35 minutes, or until golden. Do not stir the granola while baking!!! If needed, simply rotate the tray halfway through if your oven bakes unevenly. 
7. While the granola is baking, chop the dates into small pieces and prepare the chocolate drops (or chopped chocolate).
8. Once the granola is golden, remove it from the oven and let it cool completely without touching or stirring it. This step is very important for forming crunchy granola clusters. 
9. Once fully cooled, break the granola into your desired cluster size and mix in the dates and chocolate drops. And voilà – you have homemade crunchy granola ready for the week.
10. Enjoy it with yogurt bowls, milk, smoothie bowls, or straight from the jar – just like I do.

Nutritional Information (Per 100g Approx.) 

Calories: 455 kcal | Protein: 10g | Carbohydrates: 39g | Sugars: 13g | Fiber: 7g | Fat: 29g | Saturated Fat: 8g

Nutritional values are approximate and may vary depending on the exact ingredients used.

Dietary Info

Vegetarian | Can be Vegan (if using vegan chocolate drops) | Gluten-Free (if using certified gluten-free oats) | Refined Sugar-Free