This granola gets me out of bed in the morning! Thank you Angela Liddon for this amazing recipe (from Oh She Glows Every Day). I love serving it with almond milk or eating it with Greek yoghurt for a treat in the evenings. I even snack on it during the day. The hazelnuts are key. Sometimes I omit the cherries if I don’t have them in my pantry. I have used honey instead of brown rice syrup but the brown rice syrup creates a better consistency/texture.
Roasted Hazelnut-Almond Granola
3/4 cup raw hazelnuts
1/2 cup raw almonds
1 1/3 cups gluten free rolled oats
1/2 cup unsweetened shredded coconut
1/4 cup plus 2 tablespoons mini chocolate chips
1/2 cup dried cherries, finely chopped
2 tablespoons chia seeds
1/4 teaspoon plus 1/8 teaspoon fine sea salt
1 tablespoon virgin coconut oil
4 1/2 tablespoons brown rice syrup
1/4 cup almond butter
1/3 cup pure maple syrup
2 teaspoons pure vanilla extract
Preheat oven to 300F (150C). Spread the hazelnuts over a small baking sheet and the almonds over another. Put both in the oven and roast for 12 to 14 minutes until the hazelnut skins have darkened, cracked and are almost falling off. Let the nuts cool on the sheet for another 5 minutes. Transfer the hazelnuts to a damp dishcloth and rub vigorously until most of the skins fall off. The goal is to remove most of them. Chop the hazelnuts and almonds and set aside.
Line a large baking sheet with parchment paper and keep the oven set to 300F (150C).
In a large bowl, stir together the chopped hazelnuts, almonds, oats, shredded coconut, cherries, chia seeds and salt.
In a small pot, melt the coconut oil over a low heat. Add the almond butter, brown rice syrup and maple syrup. Stir until everything is melted. Remove from the heat. Add the vanilla.
Pour the coconut oil mixture over the oat mixture. Stir well until thoroughly combined. Add the chocolate chips and stir again.
Spread the granola mixture onto the prepared baking sheets and spread out into a thin layer no more than 1/2 inch thick. Space the granola out as much as possible so it has room to provide.
Bake for 10 minutes, then rotate the pan and bake for another 10 minutes. I like to flip the granola half way through cooking to make sure it is browning evenly on both sides.
Remove from oven when it is browned and let cool completely. Then break it up into clusters. Store in air tight container in fridge for 3 to 4 weeks (if it lasts this long in your house!)