Chocolate Hazelnut Granola – a healthy, crispy granola that tastes like your favorite childhood chocolate cereal and even turns milk into chocolate milk! 
Even though I try to eat well most of the time, I still have a soft spot for crunchy, chocolatey cereal. It was my secret guilty pleasure for years—Rice Krispies treats and cocoa cereals were impossible to resist in college. Looking back, I blame more than a few extra pounds on an ever-present bag of cocoa krispies in my dorm.
It’s ironic because I studied food science and nutrition, but college life and comfort foods often won out. These days I rarely reach for sugary boxed cereal, but this homemade granola brought me right back to those childhood breakfasts. One bite and my almond milk tasted like chocolate milk.
This granola is made from wholesome ingredients and lightly sweetened with unrefined sugar or maple syrup. If you can find buckwheat groats, use them: they add a delightful puffed crispness that mimics the texture of childhood cereals. If not, simply substitute extra oats.
This granola makes a wonderful homemade gift—package it in jars for a thoughtful, easy present. The chocolate-and-hazelnut pairing is hard to beat, and homemade granola is surprisingly simple to make. Try it once and you might never go back to processed cereals.
Chocolate Hazelnut Granola {Gluten-Free, Dairy-Free}
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Ingredients
- 3 cups gluten-free rolled oats
- 1 cup buckwheat groats
- 1 cup unsweetened coconut flakes
- 1 cup hazelnuts (or walnuts)
- 1/4 cup chia seeds
- 1/3 cup honey (or maple syrup)
- 1/4 cup coconut sugar (or brown sugar)
- 1/3 cup coconut oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/3 cup raw cacao powder (or cocoa powder)
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, combine the oats, buckwheat groats, coconut flakes, hazelnuts, and chia seeds.
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In a small saucepan over medium heat, whisk together the honey (or maple syrup), coconut sugar, coconut oil, vanilla, salt, and cacao powder until smooth and fully combined.
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Pour the chocolate mixture over the dry ingredients and stir until everything is evenly coated. Spread the granola into an even layer on the prepared baking sheet.
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Bake for 15–20 minutes, then remove the pan and flip large sections of granola so the other side can toast. Return to the oven and bake another 10 minutes, stirring every 3–4 minutes, until the granola is nicely toasted.
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Let the granola cool completely on the baking sheet. Once cool, store in an airtight container at room temperature for up to two weeks. Enjoy!
Notes
I recommend using buckwheat groats for their light, puffed crunch. If you can’t find them, substitute an extra cup of oats.