Introduction

This healthy homemade granola is a crunchy, flavorful snack that you can easily make at home. Packed with oats, nuts, spices, and a touch of honey, it’s perfect for breakfast or an anytime treat.

Healthy Homemade Granola with Hazelnuts and Chocolate Recipe - Recipe Image

Ingredients

200 g rolled oats (about 2 cups)
100 g hazelnuts (1 cup)
50 g shredded or desiccated unsweetened coconut (½ cup)
2 tsp cinnamon powder
1 tsp cardamom powder
1 pinch of salt
1 tbsp brown sugar (optional)
60 ml melted coconut oil (¼ cup)
60 ml honey (¼ cup)
2 tsp vanilla extract
1 egg white (from 1 egg)
40 g chocolate flakes or dark chocolate chips (¼ cup)

Instructions

Step 1: Place the oats, hazelnuts, coconut, cinnamon, cardamom, salt, and brown sugar (if using) in a large bowl and mix well.
Step 2: In a separate small bowl, combine the melted coconut oil, honey, and vanilla extract. Mix until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir until evenly coated.
Step 4: Beat the egg white in a clean bowl until foamy. Gently fold it into the granola mixture, mixing until fully combined.
Step 5: Line a baking sheet with parchment paper. Spread the granola mixture onto the sheet and press it down firmly with a spatula to form an even layer, similar to a large granola bar.
Step 6: Bake in a preheated oven at 150°C (300°F) for 30–40 minutes. Halfway through baking, carefully flip large sections of the granola, press down gently again, and return to the oven to finish.
Step 7: Remove the granola when it’s lightly golden on top. It will crisp up more as it cools.
Step 8: Immediately sprinkle the chocolate flakes over the hot granola so they melt slightly and stick to the clusters.
Step 9: Turn off the oven and place the granola back inside to cool completely. This helps it crisp up and hold together.

Tips & Variations

Substitute hazelnuts with almonds or walnuts for a different nutty flavor.
For a vegan version, replace the egg white with aquafaba (chickpea water) whipped to foam.
Add dried fruit like cranberries or raisins after baking for a chewy contrast.
If you prefer smaller granola clusters, break the granola into pieces right after baking while still warm.
Adjust the sweetness by reducing or omitting the brown sugar and honey to suit your taste.

Storage

Store the granola in an airtight container at room temperature for up to two weeks. Keep it dry to maintain crispness. To refresh granola that has softened, spread it on a baking sheet and warm it in a low oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of honey?

Yes, you can substitute honey with maple syrup or agave nectar for a similar sweetness and sticky texture.

Why do I need to use egg white in this recipe?

The egg white helps bind the ingredients together, creating bigger granola clusters and adding crispness once baked. If you prefer, you can use a vegan alternative like whipped aquafaba.

Healthy Homemade Granola with Hazelnuts and Chocolate Recipe

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4.9 from 788 reviews

This Healthy Homemade Granola recipe combines rolled oats, hazelnuts, coconut, and warm spices baked to perfection with a touch of honey and coconut oil. The addition of egg white helps bind the granola into clusters, which is finished with melted dark chocolate flakes for a deliciously crunchy and slightly sweet treat. Perfect for breakfast, snacks, or topping yogurt.

Author: Ella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: About 6 cups of granola 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

200 g Rolled oats (2 cups)
100 g Hazelnuts (1 cup)
50 g Unsweetened shredded or desiccated coconut (½ cup)
2 tsp Cinnamon powder
1 tsp Cardamom powder
1 pinch Salt
1 tbsp Brown sugar (optional)

Wet Ingredients

60 ml Coconut oil, melted (¼ cup)
60 ml Honey (¼ cup)
2 tsp Vanilla extract
1 Egg white (from 1 egg)

Additional

40 g Dark chocolate flakes or chips (¼ cup)

Instructions

Combine Dry Ingredients: Place the rolled oats, hazelnuts, shredded coconut, cinnamon, cardamom, salt, and brown sugar into a large mixing bowl. Stir well to combine all dry components thoroughly.
Mix Wet Ingredients (Except Egg White): In a separate small bowl, whisk together the melted coconut oil, honey, and vanilla extract until smoothly blended.
Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir until everything is evenly coated and combined.
Beat Egg White: In a clean bowl, beat the egg white until it becomes foamy and forms soft peaks. This will help bind the granola mixture.
Incorporate Egg White: Fold the beaten egg white gently into the combined granola mixture ensuring it is well mixed but not deflated.
Prepare Baking Sheet: Line a baking sheet with parchment paper for easy removal and cleanup.
Shape Granola: Pour the granola mixture onto the baking sheet and press it down firmly with a spatula to form a compact, even layer resembling a large granola bar.
Bake Granola: Bake in a preheated oven at 150° C (300° F) for 30-40 minutes. Halfway through baking, gently flip larger clusters and press the granola down again using the back of a spatula to encourage even baking and clustering.
Monitor Browning: Bake only until the granola is lightly golden on top; it will continue to crisp as it cools to prevent over-baking and bitterness.
Add Chocolate Flakes: Remove granola from oven and immediately sprinkle chocolate flakes evenly over the hot granola; the residual heat will melt the chocolate, allowing it to stick to the clusters.
Cool Granola: Turn off the oven and place the granola back inside while it’s still warm to cool and set, allowing crispiness to develop.
Store: Once completely cooled, break into desired sized clusters and store in an airtight container at room temperature for up to 2 weeks.

Notes

Use unsweetened shredded coconut to keep sugar content moderate.
Brown sugar is optional; omit for a less sweet version.
Be gentle when folding in the egg whites to retain their airy texture, which helps cluster formation.
Flipping granola mid-bake helps create evenly toasted clusters and prevents burning.
Chocolate flakes add sweetness and richness but can be omitted or substituted with dried fruit for a different flavor profile.
Ensure granola cools completely before storing to maintain crispness.
Store in an airtight container to keep it fresh for up to two weeks.

Keywords: Healthy granola, homemade granola, breakfast recipe, granola clusters, baked granola, nutty granola, cinnamon granola