Hazelnut lovers, rejoice!
No longer are we beholden to the makers of Nutella, who use this prized nut as the third (yes, third) ingredient in the sugary-sweet chocolate spread you love until you taste another brand that lists hazelnuts as the first ingredient, like Justin’s Chocolate Hazelnut Butter. That’s the good stuff. The only thing wrong with it is that it doesn’t come in a bigger jar.
Nay, there is another way we can enjoy the hazelnut for breakfast in all its glory: Roasted Hazelnut Granola.
Über-crunchy, Über-nutty, and Über–unique with its abundance of roasty, toasty nuts, this slightly-sweet-and-borderline-savory granola is vanilla yogurt’s love match. You could sub walnuts for the pecans or almonds, add some dried fruit, or even try mixing some cocoa powder into the fabulous hazel-nutty mess before baking it. Or mix chocolate chunks into it after it cools. And/or serve it over chocolate yogurt. OK, now we’re just getting ridiculous.
Roasted Hazelnut Granola comes together in about 5 minutes, so it means any time you have a craving, there’s only 25 minutes and minimal effort standing between you hazelnut nirvana. And if you keep some Justin’s on hand, you can eat that while it bakes 🙂
- 1 c hazelnuts, skins removed and roughly chopped
- 1 c pecans, roughly chopped
- ½ c almonds, roughly chopped
- 1 c old-fashioned oatmeal
- ½ c unsweetened coconut
- 3 T canola oil
- 3 T maple syrup or honey
- Preheat oven to 325 degrees F.
- Toss all ingredients in a large bowl until well-combined. Pour onto a sheet pan and bake, stirring occasionally, until the mixture turns an even golden brown, about 20 minutes. Remove granola from the oven, scrape the pan to loosen the granola, and allow to cool, stirring once.