Gluten-Free Hazelnut and Chocolate Granola
Indulge in the delightful crunch and rich flavors of Gluten-Free Hazelnut and Chocolate Granola—a perfect combination of wholesome ingredients and decadent chocolate. Made with gluten-free rolled oats, roasted hazelnuts, and a hint of pure maple syrup, this granola is gently baked to golden perfection, then finished with unsweetened coconut flakes and mini chocolate chips for added texture and sweetness. Infused with coconut oil and cocoa powder, every bite delivers a delightful balance of nutty and chocolatey goodness. This recipe is easy to make, takes just 40 minutes from start to finish, and suits any dietary preference with its gluten-free base. Whether paired with yogurt, sprinkled over smoothie bowls, or enjoyed as an on-the-go snack, this crispy treat is a pantry staple that’s sure to impress. Perfect for meal prepping and stays fresh for up to two weeks in an airtight container!
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Recipe Information
Ingredients
- 3 cups Gluten-free rolled oats
- 1 cup Raw hazelnuts
- 1/3 cup Pure maple syrup
- 1/4 cup Coconut oil
- 1/4 cup Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Sea salt
- 1/2 cup Unsweetened coconut flakes
- 1/2 cup Mini chocolate chips (gluten-free)
Instructions
Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free rolled oats and raw hazelnuts.
In a small saucepan, melt the coconut oil over low heat. Remove from heat and whisk in the maple syrup, cocoa powder, vanilla extract, and sea salt until well combined.
Pour the cocoa and oil mixture over the oats and hazelnuts. Stir well until everything is evenly coated.
Spread the granola mixture in an even layer on the prepared baking sheet.
Bake for 20 minutes, then take the baking sheet out and add the unsweetened coconut flakes. Stir the granola gently to ensure even baking.
Return to the oven and bake for another 10 minutes, or until the granola is golden brown and the hazelnuts are roasted.
Remove the granola from the oven and let it cool completely on the baking sheet. This will allow it to crisp up further.
Once cooled, stir in the mini chocolate chips.
Store the granola in an airtight container at room temperature for up to 2 weeks. Enjoy it with milk, over yogurt, or as a snack on its own!
Nutrition Facts
Calories |
3598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.7 g | 305% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1193 mg | 52% | |
| Total Carbohydrate | 354.9 g | 129% | |
| Dietary Fiber | 76.8 g | 274% | |
| Total Sugars | 114.2 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 3580 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
