Let’s get one thing out of the way: this is not a virtuous, Monday morning, breakfast-after-a-workout type of granola.
This is a granola for indulgent weekend brunches, a granola for dumping by the handful into a bowl of vanilla ice cream, a granola for eating at midnight straight from the container.
A granola perfect for gift giving!
It’s a little ridiculous, really. This Chunky Chocolate Hazelnut Granola is so over-the-top indulgent. I mean, just look at some of the ingredients. You’ve got:
- Buttery, crunchy roasted hazelnuts
- Loads of dark chocolate chunks
- Hazelnut liquor (⇐ that’s right, I put booze in it 🙂 But don’t worry, it’s totally optional.)
This is basically Nutella in cereal form.
I actually made this for the Secret Santa gift exchange at my work. We have a $15 cap, and everyone is allowed to give a “hint” about what they want. The person that I pick always asks for something boring!
No offense, I love you guys, but for the past three years it’s been a desk calendar, a flash drive, and a Starbuck’s gift certificate. Whomp whomp.
This year, in addition to honoring the request (Starbuck’s, hi Stef!), I decided to add on a little bonus granola too. And since I used ingredients I already had on hand, I didn’t *technically* go over the $15 limit.
Aren’t homemade gifts the best?
Chunky Chocolate Hazelnut Granola
This granola is insanely indulgent, and makes a great gift!
- 3 cups old fashioned oats
- 2 cups crispy brown rice cereal or Rice Krispies
- 1 cup blanched hazelnuts, coarsely chopped see notes
- 1 cup unsweetened shredded or flaked coconut
- 1/2 cup neutral-flavored oil
- 1/3 cup packed light or dark brown sugar
- 2 tablespoons honey or maple syrup
- 1 tablespoon hazelnut liquor (optional) such as Frangelico
- 1/2 teaspoon Kosher salt
- 1 cup bitter-sweet chocolate chunks
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
Combine the oats, crispy rice cereal, hazelnuts, and coconut in a large bowl.
Combine the oil, sugar, honey or maple syrup, hazelnut liquor (if using), and salt in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved. Pour over the oat mixture and toss to coat evenly.
Spread the granola on the prepared baking sheet and bake for 25 to 30 minutes, until it is toasted and golden-brown. Do not stir! (Check the granola after 20 minutes, and if it seems to be browning quickly, turn the oven down to 300.)
Let the granola cool completely, then break it into chunks and stir in the chocolate.
If you can't find blanched hazelnuts (I got mine at Costco), you can toast skin-on hazelnuts and then rub them in a clean kitchen towel. The skins should (mostly) come off.