I bought a big bag of whole hazelnuts at the market a few days ago. I thought it might be less expensive to buy them still in the shell and then crack them myself – turns out the hassle is not worth the tiny savings (since you’re also paying for the weight of the shells).
When hazelnuts are in season, this hazelnut granola is another great pantry recipe, with only shelf-stable ingredients needed – and including the spices it has just seven ingredients. If you like crispy, clustered granola, this is for you. The chia seeds and coconut oil help the granola form into clusters, and it stays crunchy for a long time.
This is one of my favourite additions to healthy baked apples and makes an excellent simple breakfast with oat milk or yogurt and your favourite fruit.
Ingredient Notes and Substitutions
- Rolled oats: I imagine other flake types (like spelt) could be substituted for the oats, but this hasn’t been tested.
- Maple syrup: this has been tested with honey, and it turns out too sweet and sticky.
- Chia: I don’t think this recipe will work with flax seeds, and the chia is what holds the granola together. Don’t omit it.
There’s no need to stir the granola during baking, and if anything, you want to avoid this. Not stirring is part of what causes the granola to form clusters.
Since everything is mixed in one bowl, you have to be a bit careful to make sure it is fully combined and very well mixed. The liquid ingredients need to coat the oats well. A spatula is helpful for getting the granola out of the bowl and onto the baking sheet (chia will stick to the mixing bowl).
How to Store
Storage: keep in a sealed container for up to 3-4 days at room temperature, or up to a month in the refrigerator.
Freezing: yes, granola can be frozen! Transfer cooled granola to an airtight container and freeze for up to three months.
- Check the oven temperature: home ovens often run 10-20°C off from what the temperature says – a small oven thermometer will help you to be certain of the actual temperature (every recipe on OE uses two oven thermometers to be certain!).
- Don’t worry about over-mixing: this is a gluten-free recipe, so you can stir to your heart’s content. You won’t be able to over-mix here.
- Use the centre rack: if the granola is too close to the top of the oven, it will be more likely to burn during baking.
More Granola Recipes
Olive Oil Granola
Grain Free Granola
Tahini Granola with orange
Almond Butter Granola
If you make this Hazelnut Granola or any other breakfast recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Cinnamon Hazelnut Granola (Vegan, Gluten-Free)
- 200 grams rolled oats
- 150 grams raw hazelnuts roughly chopped
- 50 grams chia seeds
- 2 teaspoons cinnamon
- 80 grams coconut oil melted
- 60 ml maple syrup
- 1 teaspoon vanilla extract
- Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
- In a large bowl, combine the oats, hazelnuts, chia, and cinnamon.200 grams rolled oats, 150 grams raw hazelnuts, 50 grams chia seeds, 2 teaspoons cinnamon
- Add the coconut oil, maple syrup, and vanilla into the bowl and mix with a wooden spoon or a spatula until the oat mixture is fully coated.80 grams coconut oil, 60 ml maple syrup, 1 teaspoon vanilla extract
- Transfer the granola mixture onto the prepared baking sheet and spread it evenly. Bake for 30-35 minutes, or until it turns golden and doesn't feel sticky when touched.
- Cool the granola completely in the pan before removing and storing in a sealed jar or container for up to a month in the refrigerator.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Leave a Reply