Ingredients

• 3 cups Organic Old Fashioned Rolled Oats (use certified gluten-free if needed)
• 1 cup Hazelnut Flour
• 6 Tbsp Honey or agave nectar (generous 1/3 cup)
• 1/4 cup melted coconut oil can sub rice bran or grapeseed oil or melted cocoa butter
• 2 Tbsp Cocoa Powder
• 1 1/2 tsp Vanilla Extract
• 1/8 tsp Salt
• 1/3-1/2 cup Mini Dairy-Free Chocolate Chips

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.