Description
A dark, chocolatey, maple sweetened take on my basic granola recipe. Hazelnuts add a toasty crunch that’s perfect for breakfast or snacking! This granola is naturally gluten-free, vegan, and refined sugar-free.
Ingredients
- 3 cups Oats
- 1 cup Raw Hazelnuts, Roughly Chopped
- ½ cups Maple Syrup
- ½ cups Olive Oil Or Coconut Oil
- ⅓ cups Cocoa Powder
- ½ teaspoons Salt
- ¼ teaspoons Cinnamon
- ¼ cups Finely Chopped Dark Chocolate
Preparation
Preheat oven to 325ºF. Grease a sheet pan with nonstick spray or line with parchment paper.
Combine all ingredients in a bowl, except dark chocolate. Stir to combine. Pour raw granola onto the sheet pan, and bake for 25 minutes. Do not stir while baking. As soon as the granola is out of the oven, sprinkle with dark chocolate and allow to cool completely.
Using a spatula, break the granola into clusters and transfer to an airtight container. Granola keeps at room temperature for at least a week.
