Hazelnut Cocoa Granola

I live my foodie life with one common theme. What can I do to make “x” (any given recipe) reflect the flavors of Nutella?

Okay this doesn’t exactly apply to things like fish or rice and grains or beans but most everything else (think sweets), it works. Just hear me out…

Oatmeal – add some chocolate and hazelnuts.

Pretzels – just dip those suckers in Nutella.

Cookies – definitely add some chocolate and hazelnuts. Maybe make some breakfast cookies.

Granola – add some chocolate and hazelnuts. It seems to be the only logical thing to do.

This recipe was inspired by the Joy the Baker Cookbook. But her recipe seemed like a little too much work, heating the wet ingredients in a saucepan and then combining with the dry…

Okay not really that much work but the less heating appliances to use the better. It’s been warmer (I’m using that term relatively, as in 75-80 degrees) in the city for multiple days now and most apartments don’t have AC, including mine. Oh and one of my fans broke. Thus apartment = sauna-esque.

Start with the dry ingredients. There’s oats under all that goodness along with almonds, coconut, cinnamon, cocoa powder, brown sugar, hazelnuts and wheat germ.

I decided to add hazelnuts and the wheat germ. Not to be confused with wheat cooties.

Okay, no one’s going to confuse them. I’m a CPA, we get 1-5 lames jokes a week. It comes with the title. I’ll cross number 1 off.

Add in the agave, oil, and vanilla. The cinnamon repels the liquid mixture… my nerd brain finds this fascinating.

Now, I can see why swallowing a tablespoon of cinnamon would be a terrible idea.  Because there are soooo many other reasons why it’s a good idea. Kids these days….

Combine it all together. It kind of starts to look like no-bake cookie batter without the peanut butter and butter (a.k.a. healthier) and it’s just as tasty. Make sure its all coated before spreading in a thin layer on a baking sheet and popping in the oven.

It’s so easy and delicious by itself as a snack but perfect with yogurt or milk too!

P.S. I realize I need to get some new bowls, not everything works in a red bowl and well, that’s all I got. Or maybe I’ll make more plate foods. I’ll let you know how this develops.

Here’s how to do it:

Chocolate Nut Granola

Inspired by Joy the Baker

Ingredients:

3 c. Oats

1/2 c. Slivered Almonds

1/2 – 3/4 c. Chopped Hazelnuts

1 c. Coconut

1/2 c. Wheat Germ

2 tbsp. Cocoa Powder (unsweetened)

1 tsp. Cinnamon

1/4 c. Brown Sugar

2/3 c. Agave Nectar

1/3 c. Canola Oil

1/2 tsp. Vanilla

Directions:

Preheat the oven to 350 degrees. Line 1-2 large baking sheets with parchment paper or foil.

Combine all the dry ingredients and mix together. Add in the agave nectar and oil. Stir to thoroughly combine and coat all of the dry mixture.

Place on the baking sheets in a thin layer and bake until a deeper brown color, about 25 minutes. Flip the mixture 2-3 times during the baking process.

Let cool and then break apart. Serve as a snack by itself, with milk, or my favorite Greek yogurt. It will last in an airtight container for up to a week.

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