Chocolate Coconut Hazelnut Granola by Caroline Schiff
I’ll take any excuse to incorporate chocolate into breakfast. This nutty, sweet, and salty granola highlights the roasty, toasty tones of Guittard 72% baking chips (made with coconut sugar!) and the bright, clear cocoa notes of Guittard organic cocoa powder. The result is a versatile, balanced crowd-pleaser that’s a far cry from a breakfast cereal sugar bomb. It’s also a perfect snack on the go, trail mix MVP, and movie night nosh; not to mention amazing with yogurt or ice cream. This all too delicious granola keeps in the pantry for several weeks…but it won’t last that long.
Ingredients
3 cups [270g] rolled oats
1½ [215g] blanched hazelnuts, roughly chopped
1/2 cup [43g] shredded coconut, unsweetened
1 ½ cups [340g] Guittard Santé 72% Cacao made with Coconut Sugar
2 tbsp [10g] Guittard Organic Natural Cocoa Powder
1/2 tsp ground cinnamon
1 tsp kosher salt
1 cup [230g] dark maple syrup
1/2 cup [100g] olive oil
1 tsp vanilla extract
Flakey sea salt to finish
Directions
Heat the oven to 325°F. Line two sheet pans with parchment paper and set aside.
In a large mixing bowl combine the oats, hazelnuts, coconut, Guittard baking chips, cocoa powder, cinnamon, and salt. Mix to combine.
Add the maple syrup, olive oil, and vanilla extract and mix well with a spatula.
Divide the granola evenly between the two pans, spreading it out into an even layer. Transfer to the oven and bake until crisp, about 25 minutes, giving the granola a stir with a spatula about halfway through baking.
Remove from the oven and sprinkle the granola with a few pinches of flakey sea salt. Allow the granola to cool on the pans, and then break up into clusters, transferring to airtight containers. Store at room temperature for up to three weeks.
