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Homemade Maple Hazelnut Granola

Clustery & crunchy maple-sweetened granola with toasted hazelnuts and almonds.

Course Breakfast
Keyword fall recipe, homemade maple hazelnut granola, vegan breakfast recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 cups
Author Taavi Moore

Ingredients

  • ⅓ 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

Instructions

  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. Storage: Store at room temperature in a cool/dry place for up to 3-4 weeks.