Description
This vegan and gluten-free Chocolate Hazelnut Granola tastes like Nutella in a crunchy form. It is made of simple whole ingredients, easy to prepare for a healthy and nourishing chocolaty breakfast.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup puffed quinoa (or puffed rice, amaranth …)
- 1/4 cup buckwheat groats
- 1/2 cup roasted hazelnuts, roughly chopped
- 1/4 cup unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 pinch of grated tonka bean (optional)
- 1 pinch of salt
- 1/4 cup maple syrup
- 2 tbsp melted coconut oil
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 330F and line a baking tray with baking paper.
- In a large mixing bowl, combine oats, puffed quinoa, buckwheat, chopped hazelnuts, cocoa powder, cinnamon, cardamom, grated tonka and salt. Mix well.
- Pour over maple syrup, melted coconut oil and vanilla. Using a wooden spoon, mix well until all pieces are evenly coated with the wet ingredients. Don’t hesitate to use your hands to massage and form clumps. The mixture should be thick and a little sticky.
- Transfer the granola out onto the prepared tray and use the black of a wooden spatula or your hands to spread and press it into a compact even layer.
- Bake for 15 minutes, then rotate the tray so that the side that was on the back of the oven is now toward the door, and bake another 10 minutes or until golden-brown. The granola is ready when smells good and it feels firm but not yet crisp to touch. The granola will continue to dry and become crisp as it cools.
- Remove from the oven and immediately transfer to a cooling rack. Allow the granola to cool completely, for at least 45 minutes or 1 hour, until it’s all dry and crispy. Then, break the granola into large clusters.
- Enjoy immediately or store cool granola in an airtight container or a glass jar to keep it crunchy.
Notes
- Store cool granola in an airtight container or a glass jar on the countertop to keep it crunchy. It can be kept for more than a month in a dry place away from light.
- If you’re gluten intolerant, make sure you are using certified gluten free rolled oats.
- Puffed quinoa can be substituted with any other puffed grain, like rice, millet, buckwheat or amaranth.
- Buckwheat groats can be omitted or substituted with seeds like sunflower seeds.
- Maple syrup can be substituted with another liquid sweetener like agave.