28 Mar Crunchy sweet hazelnut granola
This granola is so fragrant, it is a hazelnut lover’s dream! It’s also very sweet therefore a little goes a long way and it makes the perfect addition to smoothie bowls, oatmeal, yogurt parfaits, chia puddings and even ice cream sundaes. It is sweet but contains absolutely no added sugar! It’s sweetened with whole dates making it full of fiber and minerals. I created this recipe by trying to come up with a crust for a vegan tart (see mini pink plant based tarts in previous post) and as I found myself using the crust to crumble on top of other foods, it became clear to me that this was the perfect granola recipe!!
- 1 cup regular oats (gluten free if needed)
- 1 cup pitted dates (I used Sayer dates)
- 1 cup + 1 tbsp. raw hazelnuts
- ¼ cup unrefined coconut oil
- A pinch of salt
- Toast the hazelnuts by putting them on a baking tray and toasting them in a 350 degree oven for approximately 10 minutes. Watch them closely to make sure they do not burn. When you pull them out of the oven, their skin should be dark and pulling apart. Let them cool a few minutes so they are OK to handle and take a clean kitchen towel, put the hazelnuts in the middle, close the towel and rub the nuts in the towel. This can be messy so you might want to do this step over the sink. After you’ve rubbed them well, place the towel on the counter and open up gently to remove the hazelnuts which should be skinned. Some of them might still have a little skin, you can try and remove with your hands or you can redo the towel process to get them completely skinless. Discard the skins. We remove these to remove the bitterness. It does make a difference, I can attest to this because I have tried to make recipes with hazelnuts that still had their skin and they were a little bitter.
- Put all the ingredients for the granola in the bowl of a food processor and pulse until you obtain a crumbly mixture. You want to blend to a sort of crumbly paste in which you can still see the ground nuts and oats.
- On a baking sheet lined with a parchment paper or silicone mat, press the dough firmly into an even crust of approximately ¼ “thickness.
- Bake in the oven for 10 minutes or until the crust is fragrant, making sure not to burn. It will darken slightly but you do not want it to blacken.
- Let cool completely.
- Once cooled, break up into piece, making big chunks or smaller bits if that’s what you prefer. I actually made two batches, one with big chunks that are almost like small cookies and the other batch with a more cereal like feel.
- Keep in an airtight container at room temperature for a few weeks. Freeze for longer storage.
I love hazelnuts and so I’m loving this granola. I keep adding it to everything to give some major flavor and texture! Honestly the fact that it is made of wholefoods is a major plus for me.