This Nutella (aka hazelnut chocolate) granola is incredibly moreish. It is a healthy and adulterated version of Coco Pops! In a nutshell (oh it’s a pun!), the granola is:
Not sickeningly sweet
Packed with protein
Dessert disguised as breakfast.
I have fond childhood memories eating nutella with a spoon out of individualised packets. Once I grew up and developed a brain and awareness of blood sugar levels, I realised that nutella isn’t actually a nutritious breakfast spread or snack. Shock horror!
But this recipe allows you to enjoy the hazelnut chocolatey goodness for breakfast, as a snack, or even dinner without any sluggish feeling afterwards or the inevitable judgemental guilt of ‘did I just eat a whole jar of nutella with my fingers?!’
I made this nutella granola as part of a Christmas present to my boyfriend’s parents. It was definitely a winner! I wish I made 2 batches of this because it was too delicious. Luckily I wrote down the recipe so I, and maybe you, will be able munch on this soon!
- 1 cup buckwheat
- ½-1 cup dates, soaked in water for at least 2 hours
- ½ cup rolled oats
- ¼ cup hazelnuts, chopped
- ½ cup shredded coconut
- ¼-1/2 cup cocoa or raw cacao powder, to taste
- ¼ cacao nibs, optional
- Hazelnut chocolate spread, to serve (optional)
- Preheat an oven to 180C. Line a baking tray with baking paper.
- Drain the dates and blend in a food processor until it forms a paste. Place date mixture into in a large mixing bowl.
- Add remaining granola ingredients, except the cacao nibs, to the large bowl. Mix until date paste and ingredients are combined well.
- Spread the raw granola over a baking tray. Bake for around 15 minutes or until the granola darkens slightly.
- Remove from oven and cool on baking tray. Gently mix through the raw cacao nibs.
- Keep in an airtight container for up to 3 weeks. For longer storage, keep in the fridge.
- Serve with hazelnut chocolate spread, if desired.