Hazelnut Granola Recipes

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HAZELNUT GRANOLA



Hazelnut Granola image

Perfectly crunchy hazelnut granola sweetened naturally with pure maple syrup. Serve with chilled plant-milk and low sugar fruits for an easy and delicious breakfast. Yields about 6 ½ cups, one serving has been calculated as ½ cup.

Provided by Naturopath Lauren Glucina

Categories     Breakfast

Time 35m

Number Of Ingredients 11

1 cup hazelnuts
1 cup desiccated coconut
1 cup flaked almonds
¾ cup whole natural almonds
1½ cups puffed quinoa
½ cup currants
2 teaspoons cinnamon powder
¼ teaspoon coarse sea salt
¼ cup pure maple syrup
¼ cup coconut oil
1 teaspoon vanilla extract

Steps:

  • Pulse the whole almonds and hazelnuts together until just broken up.
  • Combine all dry ingredients in a large mixing bowl.
  • Combine all wet ingredients, whisk together well, then pour over the dry ingredients, mixing well to combine.
  • Spread the mixture over a baking tray and place on the lowest or middle rack of the oven, fan bake at 135˚C / 275˚F for about 25 minutes. Toss the mixture half way through the baking time, and ensure it doesn't burn. Allow to cool entirely then store in a glass jar.

Nutrition Facts : Calories 299 kcal, ServingSize 1 serving

HONEY AND HAZELNUT GRANOLA



Honey and Hazelnut Granola image

Provided by Valerie Bertinelli

Time 1h25m

Yield 5 cups

Number Of Ingredients 9

4 cups quick-cooking oats
1/2 cup hazelnuts, coarsely chopped
1/3 cup honey
3 tablespoons coconut oil
1 heaping teaspoon ground cinnamon
1 heaping teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1 cup sliced dried apricots

Steps:

  • Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  • Put the oats and hazelnuts in a large bowl. Heat the honey and coconut oil in a medium saucepan over medium heat until melted. Add the cinnamon, ginger, nutmeg and salt and whisk to incorporate. Remove from the heat and pour over the oat mixture. Stir until all the oats and nuts are coated well.
  • Spread the oat mixture on the prepared baking sheet. Bake until the oats are dried and the hazelnuts are lightly toasted, about 30 minutes. Let cool completely, and then mix in the apricots. The granola will keep in a tightly sealed container at room temperature for up to 2 weeks.

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