The final recipe in my Cleaning Out the Cupboard Granola 101 series takes the much loved chocolate and hazelnut combination and turns it into a crisp moreish granola. Feel free to use more or less hazelnuts (so long as you have a total of 4 cups of dry stuff) to suit your taste, it's your granola after all.
Preheat oven to 160°C (320°F), line two rimmed oven trays with baking paper. Mix all dry stuff and hazelnuts in a large bowl.
In a jug combine oil, syrup, salt, cacao powder and vanilla. Whisk with a fork until smooth. Pour wet mixture over dry and stir well until everything is coated. Tip onto the prepared trays and spread evenly.
Bake 10 mins, stir gently to move edges into centre and centre out to edges. Bake a further 15 - 20 mins or so, turning trays and stirring every 5 minutes, until golden...
- Just kidding, it's impossible to tell when chocolate granola is golden, don't let anyone tell you differently, I usually spoon a small amount into a dish that's been in the freezer to cool it quickly, if it is crisp when cool it's done.
Remove from oven, press granola down with a spatula to compress into clusters and allow to cool completely on trays. Store in an airtight container.
vegetarian // vegan // gluten-free // dairy-free // soy-free
As seen at https://84thand3rd.com/2017/08/21/chocolate-hazelnut-granola/ // © Jennifer Jenner