Hazelnut Cacao Nib Granola
makes 6 to 7 cups
Reprinted from Whole-Grain Mornings by Megan Gordon with permission from Ten Speed Press, 2014.
Morning Notes: I don't bother to skin the hazelnuts for this recipe. For the most part, the skins blend with all the different textures of the granola, and I've never noticed them enough to bother with it.
- 3 cups / 300 g rolled oats
- 12 cup / 60 g raw sesame seeds
- 12 cup / 50 g raw walnuts, coarsely chopped
- 1 teaspoon kosher salt
- 14 teaspoon ground cinnamon
- 12 teaspoon ground cardamom
- 1 teaspoon pure vanilla extract
- 12 cup / 120 ml maple syrup
- 12 cup / 120 ml coconut oil, melted
- 34 cup / 35 g unsweetened coconut flakes
- 12 cup / 60 g raw hazelnuts, coarsely chopped
- 14 cup / 25 g cacao nibs
Preheat the oven to 325F. Line a large rimmed baking sheet with parchment paper or a silicone mat.
In a large bowl, stir together the oats, sesame seeds, walnuts, salt, cinnamon, and cardamom.
Add the vanilla, maple syrup, and coconut oil and stir to combine. I use my hands at this point so that all of the wet and dry ingredients are evenly mixed together. Turn the mixture out onto the prepared baking sheet and spread in an even layer.
Bake for 15 minutes. Remove the baking sheet from the oven and stir in the coconut and hazelnuts. Return to the oven and bake until the granola is fragrant and golden brown, 18 to 20 minutes, stirring once halfway through to ensure that it bakes evenly. Let cool completely. If the granola doesn't seem as toasty as you'd like, much like cookies when they come out of the oven, it will firm up considerably as it cools.
Stir in the cacao nibs. Store in an airtight container at room temperature for 3 to 4 weeks or in the refrigerator for up to6 weeks. The granola also freezes beautifully for up to 3 months.