This easy and tasty recipe for deluxe chocolate-hazelnut granola is based on heart-healthy oats that are baked until toasted and golden brown. It’s loaded with warm flavors and it is a great wholesome treat and perfect for breakfast with milk or yogurt and some fruits.
My last brunch invitation had been kind of an eye-opener for me. I brought my homemade-just outta the oven and good-for-you muffins but I had to learn no one wants healthy on a Sunday’s brunch. It’s the time for mimosas, frittata with loads of cheese and bacon, bacon, bacon. Let’s ignore for once how many days we need to work out to make this all disappear from our backside and enjoy all of this (seriously there is nothing wrong with bacon).
This made me think, do we really have to separate between healthy and tasty and even deluxe? Maybe no. I used a less/more strategy and came up with this recipe for deluxe chocolate-hazelnut granola. It’s about less sugar (it’s actually refined sugar-free), a bit less fat while more natural flavors as in nutty brown butter, unsweetened coconut flakes and chocolate nibs. We need some kind of sweetener in our granola and this deluxe chocolate-hazelnut granola is made with maple syrup. While it is natural and adds great flavor, we still use less than regular or store bought granola. I also took the extra step and made brown butter! If I get an opportunity to add brown butter to a recipe I will go for it, it always pays off. However, it’s the same strategy less fat with more brown butter goodness flavor. I ignored all those seeds because there is nothing about flax seeds that says deluxe, but go for it if you like.
deluxe chocolate-hazelnut granola
Brown butter, toasted oats, maple syrup, cinnamon, dark chocolate, and hazelnuts, give this deluxe chocolate-hazelnut granola a warm and nutty flavor. And all of them go very well with apples, plums,… With some plain yogurt, you have a deluxe granola parfait for the next brunch.
- 110 g / ½ cup unsalted butter
- 200 g / ½ cup+ 1 tablespoon maple syrup
- ¼ teaspoon fine sea salt
- 400 g / 4 ½ cups rolled (old-fashioned) oats
- 130 g / 1 cup raw hazelnuts, roughly chopped
- 100g / 1 ⅔ cups unsweetened coconut flakes
- 2 teaspoons ground cinnamon
- 70 g / ½ cup cocoa nibs
- For the brown butter: in a saucepan over medium-high heat, add butter and cook, stirring frequently (it may foam) until you see small brown specks at the bottom of the pan. If it smells nutty, remove from heat and strain into a small bowl. Add maple syrup and salt and stir well.
- Preheat the oven to 175 C / 350 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
- In a large bowl combine dry ingredients: oats, hazelnuts, coconut flakes, and cinnamon.
- Pour maple syrup-butter mixture over dry ingredients and stir until well coated.
- Pour the mixture onto the prepared baking sheet and spread granola into an even layer.
- Bake for 30 minutes or until golden brown. Stir the granola every 10 minutes to prevent it from getting too dark at the edges. After 20 minutes add cocoa nibs and sprinkle evenly over the granola and bake for 10 more minutes.
- Let cool completely and store in an airtight container at room temperature. Serve with yogurt and milk and fresh fruits.