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Coffee Chocolate Hazelnut Granola

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This coffee chocolate hazelnut granola  is crunchy, strong in flavors, loaded with dark chocolate chunks, and simply irresistible.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 6-7 cups 1x
  • Category: Breakfast

This coffee chocolate hazelnut granola  is crunchy, strong in flavors, loaded with dark chocolate chunks, and simply irresistible. A great breakfast idea to brighten up your day!

Ingredients

Scale
  • 2 ½ cups (375g) raw hazelnuts
  • ¼ cup + 2 Tablespoons (90 ml) coconut oil, melted
  • ½ cup (120 ml) maple syrup
  • ¼ cup (4 Tablespoons) freshly ground coffee beans
  • 3 Tablespoons very strongly brewed coffee
  • 2 Tablespoons (25g) sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 4 cups (360g) old-fashioned rolled oats
  • 1 egg white
  • 1 cup (200g) high quality baking chocolate (70% cocoa), chopped

Instructions

  1. Heat the oven to 350°F (180°C) and line a baking tray with parchment paper.
  2. Add the hazelnuts to the tray and toast in the preheated oven for about 10 minutes, stirring twice, until hazelnuts become lightly tanned and the skins are starting to release. Transfer to a big kitchen cloth, bundle up, then shake and rub to remove the skins. Leave to cool.
  3. Roughly chop half of the hazelnuts with a small knife, and keep the remaining half whole.
  4. Lower the oven temperature to 325°F (160°C).
  5. In a medium bowl, combine warm melted coconut oil with maple syrup, coffee grounds, brewed coffee, sugar, vanilla, and salt.
  6. Combine the hazelnuts and oats in a big bowl, then pour the coffee liquid on top. Toss well. Add the egg white, and toss again.
  7. Line a baking tray with parchment paper and spread the granola mixture evenly. Bake for about 50 minutes to 1 hour, until it’s golden brown and feels dry to the touch (baking time can vary considerably from one oven to another, so keep an eye on the oven).
  8. Cool completely on the baking tray, then break into clusters, and add the chopped chocolate. Store in an air-tight container and keep for up to 2 weeks at room temperature.

Notes

Note: for a kid-friendly version without coffee, consider making this easy chocolate granola recipe and add the toasted hazelnuts to it. Enjoy!

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