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Hazelnut and chocolate granola

LUCKY RECIPES >
Hazelnut and chocolate granola
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INGREDIENTS

½ cup butter or coconut oil

1 tsp vanilla extract

1/3 cup brown, coconut or rapadura sugar

4 cups whole rolled oats

1 cup hazelnut kernels

1/2 cup slithered almonds

½ cup cacao or cocoa powder

1 tsp fine salt

½ cup sultanas

½ cup chocolate chips

LUCKY NUTS IN THIS RECIPE

METHOD

  1. Preheat oven to 170 c. Line a baking tray and set aside.
  2. Add butter/oil to a small saucepan and gently melt over low heat. Once melted turn off heat and add vanilla and sugar. Stir to combine.
  3. Add oats, nuts cacao/cocoa and salt to a large mixing bowl. Mix well then pour in the butter mixture. Mixing for 1-2 minutes or until there are NO more dry stops. Pour inot lined tray and flatten with a spoon.
  4. Bake for 21 minutes, in 7 minute increments. At every 7 minute mark stir well and flatten down again.
  5. After 21 minutes remove from oven. Allow to cool for 10 minutes then add sultanas and chocolate chips. Allow to cool overnight.
  6. Store in an airtight container in the pantry for up to 2 weeks.

MORE

LUCKY RECIPES

  1. Preheat oven to 170 c. Line a baking tray and set aside.
  2. Add butter/oil to a small saucepan and gently melt over low heat. Once melted turn off heat and add vanilla and sugar. Stir to combine.
  3. Add oats, nuts cacao/cocoa and salt to a large mixing bowl. Mix well then pour in the butter mixture. Mixing for 1-2 minutes or until there are NO more dry stops. Pour inot lined tray and flatten with a spoon.
  4. Bake for 21 minutes, in 7 minute increments. At every 7 minute mark stir well and flatten down again.
  5. After 21 minutes remove from oven. Allow to cool for 10 minutes then add sultanas and chocolate chips. Allow to cool overnight.
  6. Store in an airtight container in the pantry for up to 2 weeks.
  1. Preheat oven to 170 c. Line a baking tray and set aside.
  2. Add butter/oil to a small saucepan and gently melt over low heat. Once melted turn off heat and add vanilla and sugar. Stir to combine.
  3. Add oats, nuts cacao/cocoa and salt to a large mixing bowl. Mix well then pour in the butter mixture. Mixing for 1-2 minutes or until there are NO more dry stops. Pour inot lined tray and flatten with a spoon.
  4. Bake for 21 minutes, in 7 minute increments. At every 7 minute mark stir well and flatten down again.
  5. After 21 minutes remove from oven. Allow to cool for 10 minutes then add sultanas and chocolate chips. Allow to cool overnight.
  6. Store in an airtight container in the pantry for up to 2 weeks.