Clustery & crunchy maple-sweetened granola with toasted hazelnuts and almonds.
This Homemade Maple Hazelnut Granola is filled with nutty toasted hazelnuts, sliced almonds, and is completely sweetened by maple syrup. It’s simple to make and ready in less than 35 minutes.
Something about making your own granola screams fall to me – I’m imagining a rainy day, putting on a cozy outfit, lighting a fall-scented candle, preheating the oven, and making a delicious batch of homemade granola. If that sounds like an ideal day for you, then may I suggest making this granola recipe? 😉
This Homemade Maple Hazelnut Granola really is so delicious. It’s perfectly sweetened (not TOO sweet) by maple syrup and studded with lots of roasted hazelnuts and sliced almonds.
This recipe is ready in less than 35 minutes and is made from simple, easy-to-find ingredients.
How to make Homemade Maple Hazelnut Granola:
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted coconut oil, maple syrup, almond butter, and vanilla extract until creamy. Add oats, nuts, spices, and salt. Use a wooden spoon or spatula to combine until dry oats and nuts are fully incorporated and saturated in wet mixture.
- Spread granola out into an even layer onto the prepared baking sheet. Bake for 25-28 minutes until golden brown. Allow granola to cool on the baking sheet for at least 25 minutes before breaking up and transferring to an airtight jar.
- Storage: Store at room temperature in a cool/dry place for up to 3-4 weeks.
Can I use another oil in this recipe?
Feel free to substitute the melted coconut oil with olive oil or another neutral-flavored oil.
Can I use other nuts/seeds in this recipe?
I highly suggest using hazelnuts since this is a hazelnut granola. But feel free to get creative with it! I recommend sliced almonds, walnuts, pecans, pumpkin seeds, and/or macadamia nuts.
Do I have to let it cool for 25 minutes after baking?
Yes, this is a crucial step to obtain those yummy crunchy clusters!
How do I store the granola?
Once the granola has cooled for at least 25 minutes, transfer to an airtight container or glass jar. Store at room temperature in a cool/dry place for up to 3-4 weeks.
If you’re looking for more homemade granola recipes, you’ll also love this Pumpkin Spice Granola, this Chunky Almond Coconut Chocolate Granola, and this Oatmeal Raisin Granola.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Clustery & crunchy maple-sweetened granola with toasted hazelnuts and almonds.
- â…“ cup coconut oil, melted
- ½ cup maple syrup (Optional: 1 tbsp brown sugar for extra sweetness)
- 2 tbsp creamy almond butter (or sub other nut butter)
- 1 tsp vanilla extract
- 2 cups old-fashioned rolled oats
- 1 ½ cups roasted hazelnuts, roughly chopped
- ½ cup sliced almonds
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp kosher salt
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Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
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In a large mixing bowl, whisk together the melted coconut oil, maple syrup, almond butter, and vanilla extract until creamy. Add oats, nuts, spices, and salt. Use a wooden spoon or spatula to combine until dry oats and nuts are fully incorporated and saturated in wet mixture.
-
Spread granola out into an even layer onto the prepared baking sheet. Bake for 25-28 minutes until golden brown. Allow granola to cool on the baking sheet for at least 25 minutes before breaking up and transferring to an airtight jar.
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Storage: Store at room temperature in a cool/dry place for up to 3-4 weeks.
