Toasted Hazelnuts & Dark Chocolate Granola
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Cook time: 
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Serves: about 6 cups
A sweet and nutty toasted hazelnuts and dark chocolate granola that tastes rich and even a bit naughty - basically, you can have dessert for breakfast, so don't feel bad about it.
  • 3 cups/255 g/9 oz rolled oats
  • 1 cup/85 g/3 oz hazelnuts
  • 1 cup/85 g/3 oz almond flakes
  • 1 cup/85 g/3 oz sunflower seeds
  • 1 cup/85 g/3 oz unsweetened dried cranberries
  • 3 tbsp coconut oil, melted (or extra virgin olive oil)
  • 100g dark chocolate (81% cacao content)
  • 200 ml milk of your choice
  1. Preheat the oven to 356°F/180°C and line a baking tray with baking paper.
  2. Spread rolled oats and hazelnuts onto baking sheet and bake (to toast) for 10 minutes.
  3. Then transfer the toasted mixture (rolled oats and hazelnuts) into a large mixing bowl. Add in the rest of the ingredients - almond flakes, sunflower seeds, milk and coconut oil and whisk together until fully combined. It should have a thick consistency.
  4. Spread the granola in an even layer on the baking tray. Place it in the over and bake for another 20 to 30 minutes, or until the oats are lightly golden in color. After ten minutes, give the granola a stir, then press it firmly into an even layer again before returning to the oven. How long the granola takes to bake will depend a lot on your oven, so keep a close eye on it!
  5. Meanwhile, melt 100 grams of chocolate with 81% cocoa content in the microwave. You could also place the chocolate in a heatproof bowl and melt over pan of simmering water until melted. Stir well.
  6. Remove it from the oven and let cool completely, without stirring. Once cool, add the dried cranberries and melted dark chocolate and store in an airtight container at room temperature for up to a month.
Serve it with greek yogurt, fresh fruits (blueberries, raspberries, banana), or anything you'd like.

Did you make this granola recipe? Then tag #cookitfit on your favorite social media channel. I’d love to see it! :-)
Recipe by Cook it fit at