Preheat oven to 140°CFan/160°C. Line a large baking tray with baking parchment or silicone baking mat.
Place the porridge oats, chopped nuts and seeds in a large bowl.
In a small saucepan pan gently melt the coconut oil, maple syrup, cocoa powder and salt. Warm gently until fully liquid. Remove from the heat.
Add the sugar and oil mix to the oat mixture and stir until well combined.
Spread the mixture on a lined baking sheet and pop into the preheated oven for 15 minutes. Remove the tray from the oven, stir to ensure the granola bakes evenly and bake for a further 10 minutes.
Allow to cool and store in airtight container. This granola will keep in a cool dark place for up to 4 weeks.
This simple recipe can be changed to suit your own tastes. Swap the hazelnuts for pecans, or add in flaked coconut along with the dried ingredients.If you want a hit of spice, for example cinnamon, add this at the same time as the cocoa powder.Dried fruit, for example cranberries, can also be added at the end rather than baking with the granola depending how you like the texture of the fruit.
Chocolate Granola with Hazelnuts
Amount Per Serving (40 g)
Calories 157Calories from Fat 90
% Daily Value*
Saturated Fat 5g31%
Trans Fat 1g
Vitamin A 2IU0%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Breakfast
Cuisine : American, British
Keyword : breakfast, chocolate & hazelnut, chocolate granola, granola, homemade granola, make your own granola, oats