Cinnamon Hazelnut Granola (Vegan, Gluten-Free)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16
Description
Just right for autumn, hazelnut granola is made with cinnamon and maple syrup. High in protein and lower in sugar, it's a great breakfast.
Ingredients
- 200 grams (2 cups) rolled oats
- 150 grams (1 cup) raw hazelnuts roughly chopped
- 50 grams (¼ cup) chia seeds
- 2 teaspoons cinnamon
- 80 grams (⅓ cup) coconut oil melted
- 60 ml (¼ cup) 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 (2 cups) rolled oats, 150 grams (1 cup) raw hazelnuts, 50 grams (¼ cup) 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 (⅓ cup) coconut oil, 60 ml (¼ cup) 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.
Nutrition
Serving: 1 | Calories: 178kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Sodium: 2mg | Potassium: 135mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.