Natural New-Tella Granola

Hazelnuts and chocolate combine to make a healthy alternative to the popular hazelnut spread.  Add that to your crispy, crunchy granola and you have a delicious morning breakfast or anytime snack.  Recipe courtesy of Alisa Fleming from Go Dairy Free.

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Servings 4-1/2 cup
Prep Time 10 minutes
Cook Time 60 - 90 minutes
Submitted By Alisa Fleming from Go Dairy Free
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4-1/2 cup
Prep Time 10 minutes
Cook Time 60 - 90 minutes
Submitted By Alisa Fleming from Go Dairy Free
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat your oven to 250ºF.
  2. Place the oats and hazelnut meal in a large bowl, and toss to combine.
  3. Place the sweetener, oil, cocoa, vanilla, and salt in a medium bowl, and whisk until smooth.
  4. Pour the chocolate mixture over the oat-hazelnut mixture, and stir until all the oats are well-coated.
  5. Spread the uncooked granola onto a large baking sheet, pressing it into somewhat of a single layer.
  6. Bake for 60 to 90 minutes, checking in to stir every 30 minutes. It should appear toasted, but not burnt, yet will still feel a bit soft (it will crisp up as it cools).
  7. While the granola is still hot, gently stir in some or all of the chocolate chips (we usually add about half), just folding it in a few times; they will melt and “cluster” the granola just a little.
  8. Once cool, stir any remaining chocolate chips into the granola.
Recipe Notes

Mocha Option
You can add 1/2 teaspoon instant coffee to 1 tablespoon ground coffee (your favorite) depending on your desired intensity. Also, some dairy-free dark chocolate covered coffee beans would make a tasty addition in place of the chocolate chips.

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