Hazelnut Carob Granola
Seven-ingredient hazelnut carob granola that bakes up crisp in under 30 minutes. Perfect over yogurt with jam and maple syrup.
Ingredients
Roast Hazelnuts
- 2 cups raw hazelnuts
Granola Base
- 4 cups rolled oats (certified gluten free if needed)
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 4 tablespoons carob powder
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon sea salt
Instructions
Roast Hazelnuts
- Preheat oven to 325°F (170°C). Spread hazelnuts on a baking sheet and roast 10 minutes or until skins loosen and nuts are slightly golden. Do not burn. Cool completely, then rub in a towel to remove as many skins as possible.
Mix & Bake Granola
- Meanwhile, melt coconut oil over low heat. Stir in maple syrup, carob powder, vanilla, cinnamon (if using), and salt until smooth.
- In a large bowl, combine oats with the carob mixture and stir to evenly coat. Spread onto a parchment-lined baking sheet and bake 20 minutes, stirring once or twice.
