BAKED OAT GRANOLA WITH COCOA HAZELNUT AND HONEY
Baked Oat Granola With Cocoa Hazelnut And Honey is a rich and satisfying blend that brings indulgence to your morning or snack routine. Combining hearty rolled oats with chopped hazelnuts and a touch of cocoa powder, this granola delivers a balance of fibre, healthy fats and antioxidants. Sweetened naturally with honey and bound together by heart-friendly olive oil, it bakes into crisp and golden clusters packed with flavour. The deep cocoa notes and nutty crunch make this a perfect topping for yoghurt, smoothie bowls or enjoyed with milk. This Baked Oat Granola With Cocoa Hazelnut And Honey is ideal for those seeking a wholesome option that feels like a treat yet still aligns with a balanced diet. It’s easy to prepare in batches, making it convenient for busy schedules. The combination of textures and the warming cocoa flavour provides comfort and nourishment in every bite.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
European
PREPARATION/TECHNIQUES
Bake, Prepared in Advance
OCCASION/HOLIDAY
Fall, Winter, Birthday, Valentine’s Day, Christmas Eve, Mother’s Day, New Year’s Day, Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Healthy, Quick & Easy, Kid Friendly, High Fibre, Low Sodium
DISH TYPE
Snack
INGREDIENTS
The preparation of Baked Oat Granola With Cocoa Hazelnut And Honey involves the following ingredients:
- 30 grams | 1.06 ounces | ¼ cup rolled oats
- 10 grams | 0.35 ounces | 2 tablespoons chopped hazelnuts
- 5 grams | 0.09 ounces | 1 teaspoon cocoa powder
- 21 grams | 0.74 ounces | 1 tablespoon honey
- 5 grams | 0.18 ounces | 1 teaspoon olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 241 kilocalories
- Total Fat: 8.7 grams
- Saturated Fat: 1.4 grams
- Carbohydrates: 36.9 grams
- Fibre: 3.1 grams
- Sugar: 17.2 grams
- Protein: 5.3 grams
- Sodium: 2 milligrams
- Calcium: 25 milligrams
- Iron: 1.3 milligrams
- Potassium: 172 milligrams
PREPARATION
These steps are followed for the preparation of Baked Oat Granola With Cocoa Hazelnut And Honey:
- Preheat The Oven: Heat the oven to 160 degrees Celsius. Line a small baking tray with parchment paper.
- Mix Wet Ingredients: In a medium bowl, whisk together the olive oil, honey and cocoa powder until smooth.
- Add Dry Ingredients: Stir in the rolled oats and chopped hazelnuts until they are fully coated with the chocolate mixture.
- Bake Evenly: Spread the mixture evenly on the prepared tray. Bake for 15 to 18 minutes, stirring once at the halfway mark.
- Cool And Crisp: Allow to cool completely before serving. The granola will become crisp as it cools down.
PREPARATION TIME
5 minutes
COOKING TIME
18 minutes
TIPS
These tips can help you make a better Baked Oat Granola With Cocoa Hazelnut And Honey:
- Prevent From Overpowering: Chop hazelnuts into smaller pieces to prevent overpowering the texture.
- Even Roasting: Stir halfway through baking to ensure even roasting and prevent burning.
- Spread The Mixture: Spread the mixture out thinly to help it bake and crisp evenly without steaming.
VARIATIONS
- Nut-Free Alternative: Replace hazelnuts with pumpkin seeds or sunflower seeds.
- Vegan Option: Swap honey for maple syrup or agave nectar.
- Double Chocolate: Add dark chocolate chips after baking for an extra cocoa boost.
- Spiced Twist: Mix in a pinch of cinnamon or nutmeg for a warming flavour.
- Fruit Fusion: Stir in dried cherries or cranberries after baking for a tart contrast.
PREPPING AND STORAGE
- Room Temperature: Store Baked Oat Granola With Cocoa Hazelnut And Honey in an airtight glass jar or container at room temperature for up to 7 days.
- Refrigeration: Optional storing in the refrigerator can extend freshness and maintain crunch in warm climates.
- Freezing: Freeze in zip-seal freezer bags for up to 1 month. Thaw at room temperature before eating.
- Batch Preparation: Multiply the ingredients to prepare a larger quantity. Cool completely before storing to prevent moisture build-up.
