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.
Recipe Notes
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.
Newsletter
Expert Tips
- 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
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Cinnamon Hazelnut Granola (Vegan, Gluten-Free)
Ingredients
- 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
Instructions
- 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
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Traci | Vanilla And Bean says
Ooooh the hazelnuts…. well at least you know now, right? I love this granola, Alexandra and it's simplicity. I've not tried chia in granola, but will have to give it a go.. I love the look of it and the added texture it gives. Agreed on honey. Seems as maple is the way to go! Beautiful photog and I love seeing you crackin those hazelnuts! Beautiful work my dear! xo
Hilary says
I'm so impressed you opened your own hazelnuts for your granola- now that's dedication! 🙂 I'm always looking for new granola recipes, so I'll have to give this one a try!
Carrie Hardy says
Oh my goodness, your pictures are amazing!! This granola looks and sounds like the perfect snack / breakfast! We love granola and hazelnuts, so this is the perfect recipe for us to check out!
Alexandra Daum says
Thanks, Brittany! I usually make my own, but I also like the oatly brand. I'm not sure if that's available in Canada though (I had never seen it at my local supermarkets at home). To make it I just soak a cup of oats overnight, then rinse and blend with 3-4 cups of water in the morning, depending on how creamy I want it. I strain it just with a regular mesh strainer and use the leftover oat pulp in bread. You don't need to strain it if you have a really high powered blender or if you don't mind a bit of a toothsome milk, though. I love how cheap and easy it is to make!
Brittany at I Love Vegan says
Uggh, this granola sounds delicious (and your pictures are AMAZING – I'm in love!) Do you make your own oat milk or do you have a favourite brand? I don't remember trying it but I'd like to!