This might not be the most complicated recipe to ever grace my blog, but it’s so good. It needs to be shared. I would feel badly if I didn’t share it. Everyone needs some of this granola in their lives.
Granola is a really easy to make, and easy to enjoy. Since making this batch, I’ve made a few others with different flavours and I’m really liking having a quick snack available when I’m looking for it!
I made this one for Kevin specifically, because he loves Nutella, and I like when he eats healthy foods. It didn’t last long. He was eating it plain, with milk, and sharing with the kids.
That reminds me, I need to make more!
You’ll read this recipe, and you’ll think “do I really need all that coconut oil and honey? Can’t I do without so much?!”
YES. YOU NEED IT. Trust me. The coconut oil and honey are what helps to toast your oats to a nutty brown colour, and make the clumps of granola. The clumps of granola are where it’s at!
- 2 cups rolled oats
- 1/2 cup unsweetened shredded coconut
- 3/4 - 1 cup roasted hazelnuts rough chopped
- 1/2 cup dates rough chopped
- 1/4 cup coconut oil melted
- 1/4 cup honey melted (can use maple syrup for vegan)
- 1/3 cup carob chips or chocolate chips
Preheat oven to 300f and prep a baking sheet by covering with parchment paper.
In a medium bowl, whisk together the oats, coconut, hazelnuts, and dates.
Add in both the melted coconut oil and honey. Stir well to combine.
Transfer to prepared baking sheet and spread in a thin, but even layer.
Bake at 300f for 25-30 minutes, until the oats are nicely golden brown and the whole pan is fragrant.
Slide the parchment paper off the baking sheet and allow to cool for 5-10 minutes, until warm but not hot. Sprinkle carob or chocolate chips over the granola.
Allow to cool completely before breaking up and storing in airtight containers for up to 2 weeks.