Healthy Homemade Granola with Hazelnuts and Chocolate Recipe
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.
- 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
