As I was making granola yesterday morning, and rummaging through the cupboards for nuts and seeds to add to the mix, I came across an almost empty jar of Nutella. It got me thinking… Nutella has hazelnuts, and chocolate granola is pretty delicious. It turned out to be a perfect combo – crunchy, nutty and chocolatey, I can’t decide whether I like it better for breakfast or plain, by the handful, to get through that late afternoon hump.
I made mine by tossing hot, just-made granola with Nutella and then popping it back in the oven for a bit – next time I’ll try mixing it right into the honey mixture.
5 cups old-fashioned oats
2 cups nuts and seeds (sliced or slivered almonds, chopped pecans, hazelnuts, walnuts, sesame or sunflower seeds or a combination)
1/4 cup maple syrup
1/4 cup honey
1/4 cup Nutella (or to taste)
1/2 1 cup raisins, cranberries, chopped dried apricots or a combination of dried fruit
Set racks in the upper and lower thirds of the oven and preheat it to 300°F.
In a large bowl, combine the oats, nuts and seeds. In a small bowl, stir together the honey and maple syrup. Pour over the oat mixture and stir well.
Spread the mixture evenly onto two rimmed baking sheets. Bake for 20-30 minutes, stirring once or twice, until pale golden. Remove from the oven and carefully add the Nutella; stir until well coated, then spread back into a single layer. Return to the oven for 10-15 minutes, until slightly darkened and drier-looking.
Remove from the oven and stir in the raisins or dried fruit. Let cool completely.
Store in zip-lock bags or airtight containers. Makes 8-10 cups.
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