Hazelnut Mocha Granola // Gluten free & Dairy free
Way back in the day, aka a few years ago I would always have a new batch of granola going. Whether it's for gifts, for breakfast, or just for fun I loved making granola!
Somewhere between moving out of my parents' house and settling in with Daniel I somehow lost touch with homemade granola. Sorry!
During a quick trip to the grocery store to pick up a few things I remembered cereal for Daniel and decided on a great box of honey & vanilla granola. I almost reached for my own box of specialty gluten & dairy-free granola for myself when I realized, I could just make it at home!
If I was going to make it at home I needed a few key ingredients! Gluten-free Oats, Chocolate, & Something crunchy for texture. When I thought of my crunchy element my mind immediately went to hazelnuts because I am a sucker for chocolate & Hazelnut!
The recipe has to be easy, but also pack a punch, and since it was my first time making granola in forever, it needed to be awesome.
SO with much thought & effort, the Hazelnut Mocha Granola was born.
Ingredients
· 2 & ½ cup Oats
· 1/4th cup Cocoa Powder
· Pinch of salt
· 1/4th cup Coconut Oil
· ½ cup Agave
· 1 egg
· 1 shot Espresso
· 1/3rd cup hazelnuts
· 3-4 dates
Directions
Pre-heat the oven to 350F and spray a baking sheet with coconut oil.
Whisk together all the dry ingredients except for the Hazelnuts & Dates, and then mix in the wet ingredients.
Pour onto the baking sheet and bake for about 15 minutes.
Take the sheet out of the oven and mix around the granola and break it into smaller pieces. Put it back in the oven and bake for another 15 minutes. Check the granola and bake for another 5 minutes if needed. The granola should be dark in color but not burned and feel slightly crispy.
Take granola out to cool for about 20 minutes. This is when the granola will become crispier.
While the Granola cools chop up the hazelnuts and dates. Mix into granola once cooled and store in an airtight container.
Serve with milk or give as gifts!
