I warn you in advance, this granola is highly addictive. So if you make it in the evening and want there to actually be some leftover for your breakfast the next day, hide it from your housemates, kids, spouses and yourself. Otherwise it will get eaten as a tasty late-night snack!
Hazelnut Cacao Nib Granola
Recipe courtesy of Megan Gordon
Yield: 6-7 cups
Hands-on time: 15 minutes; Total time: 55 minutes
- 3 C rolled oats
- 1/2 C raw sesame seeds
- 1/2 C raw walnuts, coarsely chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 teaspoon pure vanilla extract
- 1/2 C maple syrup (or Bee Local honey! 1:1 ratio if using honey)
- 1/2 C coconut oil (in liquid form – heat up if it is still somewhat similar to shortening consistency)
- 1/2 C raw hazelnuts, coarsely chopped (no need to skin the nuts)
- 1/4 C cacao nibs
- Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper or silicone mat.
- In a large bowl, stir together the oats, sesame seeds, walnuts, salt, cinnamon and cardamom.
- Add the vanilla, maple syrup/honey and coconut oil and stir to combine. Megan recommends just using your hands at this point so that all of the wet and dry ingredients are evenly mixed together. Turn the mixture out onto the prepared baking sheet and spread in an even layer.
- Bake for 15 minutes. Remove the baking sheet from the oven and stir in the coconut and hazelnuts. Return to the oven and bake until the granola is fragrant and golden brown, about 18-20 more minutes, stirring once halfway through to ensure that it bakes evenly.
- Let cool completely on the pan. If granola doesn’t seem as toasty as you’d like, much like cookies when they come out of the oven, it will firm up considerably as it cools.
- Stir in the cacao nibs.
Store in an airtight container at room temperature for 3-4 weeks or in the refrigerator for up to 6 weeks. The granola also freezes beautifully for up to 3 months.