Cocoa & Hazelnut Oven Granola

Oven Granola with cocoa and hazelnut. Includes measured ingredients and a step-by-step method.

Ingredients

• 250 g rolled oats
• 60 g chopped almonds
• 35 g pumpkin seeds
• 50 ml maple syrup
• 35 ml neutral oil
• ¼ tsp salt
• 1 tbsp unsweetened cocoa
• 20 g chopped hazelnuts

Method

1. Heat the oven to 300°F (150°C). Line a large baking sheet with parchment.
2. Mix oats, almonds, pumpkin seeds and salt. Stir in maple syrup and oil. Stir in the cocoa and hazelnut ingredients, reserving dried fruit and chopped chocolate for after cooling.
3. Spread evenly on the tray. Bake for 25–30 minutes, stirring halfway, until lightly toasted and fragrant.
4. Cool completely, then stir in the reserved dried fruit or chocolate. Store in an airtight container.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.