Hazelnut & Chocolate Granola

This is based on one of my best selling granola recipes, from when I had a granola business.

Ingredients

• 500g | 4 cups oats

• 100g | 7 tbsp neutral oil or melted butter

• 50g | 1/3 cup dutch cocoa

• 90g | 1/2 cup cane sugar

• 25g | 2 tbsp water

• 3g | 1 tsp salt

• 100g hazelnuts

• 75g dark chocolate chips

Method

In commercial product, I’ve found these steps lead to the best texture and finished product.

Pre-heat the oven to 300°F: Pre-heat the oven to 300°F and line a half-sheet with parchment paper. If you are using smaller baking sheets, use two sheets.

Coat the oats in oil: In a large bowl, add the oats and oil. Stir to coat, around 30 seconds.

Add the black cocoa: Add the cocoa powder and stir to coat evenly. The cocoa will adhere to the coconut oil.

Make a sugar slurry: Add the sugar, salt, and water to a medium bowl. Whisk until it’s a slurry, then pour onto the oats. Stir for 30–60 seconds until it’s well combined.

Add the seeds: Add the hazelnuts, stirring until evenly distributed.

Transfer to a baking sheet: Pour the granola mixture onto a baking sheet and press down until it’s firm and even. This will help the granola form clusters after it bakes.

Bake: 30–40 minutes, until fragrant, oats (that aren’t covered in cocoa) are golden brown. The granola may still feel moist but will crisp as it cools. Granola will bake faster if you are using convection.

Cool, then crumble: Remove to a cooling rack and allow to cool fully, at least 1 hour. This will help the granola cool into firmer, crispier clusters. The granola will feel like one big mass, but will easily break once you pick it up. Break it into smaller pieces.

Add the chocolate chips: Add the chocolate chips and move into a storage container.

Store: Store in a glass jar for up to a year, but it will taste best eaten within 3 months (the seeds will change in taste after 3 months).