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Dark Chocolate Hazelnut Granola with Sea Salt and Orange Zest

Dark Chocolate Hazelnut Granola with Sea Salt and Orange Zest

Breakfast
Prep Time
15min
Cook Time
35min
Servings
4
Calories
385
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Chef's Note

The key to achieving perfectly caramelized granola is to watch it carefully during the final minutes of baking. The natural sugars can go from perfectly caramelized to burnt very quickly. For extra orange flavor, save the orange after zesting and squeeze fresh juice directly into the syrup mixture.

Tags
breakfast
granola
chocolate
hazelnut
make-ahead
homemade
orange
sea salt
baked
Ingredients

  • 3 cups old-fashioned rolled oats

  • 1 cup hazelnuts

  • 1/2 cup raw pumpkin seeds

  • 1/3 cup raw sunflower seeds

  • 1/2 cup unsweetened coconut flakes

  • 1/3 cup pure maple syrup

  • 1/4 cup coconut oil

  • 2 tablespoons honey

  • 1 teaspoon vanilla extract

  • 2 tablespoons orange zest

  • 1 tablespoon orange juice

  • 1 teaspoon cinnamon

  • 1/2 cup dark chocolate (70% cocoa), chopped

  • 1/2 teaspoon flaky sea salt

Instructions
  • 1

    Preheat oven to 325°F (165°C) and line a large rimmed baking sheet with parchment paper.

  • 2

    Spread 1 cup hazelnuts on a separate baking sheet and toast in the oven for 8-10 minutes until fragrant and skins begin to crack. Remove from oven and let cool for 5 minutes.

  • 3

    Place the warm hazelnuts in a clean kitchen towel and rub vigorously to remove most of the skins. Roughly chop the hazelnuts, leaving some larger pieces for texture.

  • 4

    In a large bowl, combine 3 cups rolled oats, chopped hazelnuts, 1/2 cup pumpkin seeds, 1/3 cup sunflower seeds, and 1/2 cup coconut flakes.

  • 5

    In a small saucepan over medium-low heat, combine 1/4 cup coconut oil, 1/3 cup maple syrup, and 2 tablespoons honey. Warm for 3-4 minutes, stirring occasionally, until fully melted and integrated.

  • 6

    Remove the liquid mixture from heat and stir in 1 teaspoon vanilla extract, 1 tablespoon orange juice, 2 tablespoons orange zest, and 1 teaspoon cinnamon.

  • 7

    Pour the warm liquid mixture over the dry ingredients and stir thoroughly to coat everything evenly.

  • 8

    Spread the mixture in an even layer on the prepared baking sheet.

  • 9

    Bake for 10 minutes, then remove from oven and stir the granola to ensure even browning.

  • 10

    Return to oven and bake for another 10-12 minutes until the granola is golden brown, watching carefully to prevent burning.

  • 11

    Remove from oven and immediately sprinkle 1/2 teaspoon flaky sea salt evenly over the hot granola.

  • 12

    Allow the granola to cool completely on the baking sheet for about 30 minutes - it will crisp up as it cools.

  • 13

    Once cooled, break the granola into chunks and gently fold in 1/2 cup chopped dark chocolate.

  • 14

    Store in an airtight container at room temperature for up to 2 weeks.

Nutrition Information (per serving)
385
Calories
9g
Protein
35g
Carbs
25g
Fat
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