Hazelnut Cacao Nib Granola

Hazelnut Cacao Nib Granola

I’m writing this post sitting in my favorite comfy chair. A large sheet pan of granola is currently cooling on the kitchen counter in the adjoining room. My head is feeling a bit dizzy with the delightful smells of cardamom, cinnamon, oats, coconut and nuts that is wafting throughout the house. One of the biggest reasons I like making my own granola is that I can control the quality and quantity of ingredients. Also it’s a wonderful way to start the day.

Granola was not an ingredient we experienced as kids. When I was in elementary school we had a vegetable garden and a large apple tree. We also raised a few chickens and had a  rooster named Charlie. That mean ole bird used to chase me around the yard and I was terrified of him. Charlie did love my sister and would sit on her lap and follow her around like a puppy dog. The closest thing to granola was my mom’s Wheels of Steele cookies, which is still one of my favorites.

Hazelnut Cacao Nib Granola Sheet pan

This recipe has been adapted from Megan Gordon’s, “Whole Grain Mornings”, cookbook. I followed the directions very closely except for the measurements of the nuts which I doubled. I have to say this is one of the best granolas I have ever enjoyed.

yield: 6 to 7 cupsAuthor: Cheriprint recipe

Hazelnut Cacao Nib Granola

prep time: 20 MINScook time: 35 MINStotal time: 55 mins

INGREDIENTS:

3 cup rolled oats (I used gluten-free)

• 1/2 cup raw sesame seeds
• 1 cup raw walnuts, coarsely chopped
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 1/2 cup pure maple syrup
• 1/2 cup coconut oil, melted
• 1 cup unsweetened coconut flakes
• 1 cup roasted hazelnuts (skinless)
• 1/4 cup cacao nibs

INSTRUCTIONS:

1. Preheat oven to 325°. Line a large baking sheet with parchment paper or a silpat. Set aside.
2. Combine oats, sesame seeds, walnuts, salt, cinnamon and cardamom in a large bowl.
3. In a small bowl stir together the vanilla, coconut oil and maple syrup, pour over dry ingredients, mix well.
4. Scoop onto prepared baking sheet and spread in an even layer. Press mixture down with your hands or a spatula.
5. Bake for 15 minutes. Remove baking sheet from oven and add in the coconut flakes and hazelnuts.
6. Bake another 16 to 20 minutes, stirring halfway. Remove from oven and let cool. (granola will firm up as it cools)
7. Stir in cacao nibs. Enjoy with yogurt and fruit.
8. Store in an airtight container in the refrigerator up to 6 weeks.

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