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Chocolate Hazelnut & Cherry Granola

Granola is always a good idea. I love having a jar on the counter to add on top of smoothies, yogurt, with ice cold nut milk, or even just a handful when you want something sweet but not too sweet. This chocolate version is a nice change from your standard oats, nuts, cinnamon honey, etc. I love adding a small amount of steel-cut oats or buckwheat groats to all my granola recipes to add more texture and crunch. Coconut nectar is one of my favourite sweeteners. If you haven't tried it before it is derived from coconuts (like coconut sugar) and really sticky and caramelly like tasting. If you can't find it you can just use another liquid sweetener such as maple syrup or honey and it will still be great!

Serves 8

Prep: 10 min

Cook: 40 min

Total: 50 min



  • 1&1/2 cups rolled oats

  • 1/2 cup steel-cut oats or, buckwheat groats

  • 1/2 cup hazelnuts, roasted and chopped

  • 1/2 cup shredded coconut

  • 1/2 cup hemp seeds

  • 1/4 cup cocoa powder

  • 1/4 cup cacao nibs

  • 1/4 cup + 1/2 cup dark chocolate chips

  • 1/4 cup coconut oil

  • 1/4 cup coconut nectar or honey/maple syrup

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • 1/2 cup dried cherries

  • Flaky sea salt (to garnish)



Pre heat oven to 325'

In a large bowl combine oats, steel-cut oats, chopped hazelnuts, hemp seeds, coconut, cacao nibs, and cocoa powder. Mix to combine.

In a small pot over medium heat melt together your 1/4 cup of chocolate chips (the 1/2 cup will be stirred in once granola cools, coconut oil, and coconut nectar. Once melted, remove from heat and whisk in vanilla and salt.

Pour your liquid mixture into your oat mixture. Stir well to combine and ensure everything is evenly coated.

Line a large baking sheet with parchment paper. Spread granola evenly over the pan ensuring to not overcrowd, if your tray is too small you can do this over two trays.

Bake for 30-40 minutes stirring every 15 minutes. Remove from oven and allow to cool completely before breaking into chunks and stirring in dried cherries and chocolate chips. Garnish with flaky salt.

Store in covered glass jars or storage containers for up to 2 weeks at room temperature.


If you can’t find dried cherries you can use dried cranberries.

This makes a great gift, I love putting some in a mason jar and tying a ribbon around it.

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