This coconut hazelnut granola is low in sugar and fat, which makes it perfect for a healthy breakfast or snack. Enjoy it with your choice of milk or yogurt and some fresh fruit. It’s simply delicious!
Homemade granola is very easy to make. You’ll only need one bowl and some basic pantry ingredients. It also stores well, so it makes an awesome homemade gift.
Big cluster granola versus loose granola
How to get big clumps in your granola? You either have to use a pretty high amount of sweetener (or sugar) and oil or you have to add egg whites.
At least that’s the only two options that worked for me to get granola with big clusters so far. Everything else I’ve tried, failed – like omitting to stirring, low temperature, pressing it down, or adding some kind of nut meal/oat meal.
This granola is low in sweetener and oil, so the recipe will yield regular granola with only some clumps (small ones), as you can see in the pictures. Even though I love to eat big cluster granola every once in a while, I prefer the healthier kind. It’s not overly sweet or dessert-like, hence this is breakfast-appropriate granola!
Do not use rancid nuts in granola
Make sure all your ingredients are fresh and do not smell or taste rancid. Baking rancid oats, nuts and seeds won’t get rid of that rancid taste, it will only get stronger. I learned that the hard way. Even a third cup of rancid nuts can ruin an entire batch of granola.
How long does granola keep?
If you use fresh oats and nuts for the recipe, this granola will keep at least for a month in an airtight container on your counter – even longer when stored in the fridge. If you store it in a sealed freezer bag in the freezer, it will keep for several months. When using, just let it get to room temperature for a few minutes, and enjoy.
I hope you enjoy this easy granola. Please leave me a comment and rating if you do!
Easy Coconut Hazelnut Granola (low sugar, low fat)
Ingredients
- 2 ¾ cups (300 g) rolled oats
- ⅔ cups (85 g) raw hazelnuts, coarsely chopped (or nuts and seeds of your choice)
- ¼ teaspoon fine sea salt
- ¼ teaspoon cinnamon (optional)
- 2 tablespoons (25 g) vegetable oil
- 3 tablespoons (57 g) maple syrup (or substitute honey)
- 1 cup (40 g) unsweetened coconut chips, loosely packed
Instructions
- Preheat oven to 325˚F (160 °) or if using a fan-assisted oven to 300 °F (150 °C). Line a cookie sheet with parchment paper.
- In a large bowl, combine the oats, hazelnuts, salt, and cinnamon if using. Stir to combine.
- Pour oil and maple syrup over the oat mixture (no need to pre-mix them) and stir until the mixture is moistened.
- Dump granola onto the prepared cookie sheet and spread out evenly. Bake in the preheated oven for about 20-25 minutes until golden and toasted. Stir the granola at least every 10 minutes or so to ensure the granola is baking evenly.
- When the granola is almost finished baking and feels dry when stirring, stir it one more time, and then add the coconut chips on top. Simply sprinkle the flakes over the granola. Bake for an additional 3-4 minutes or until the coconut flakes are golden.
- Remove the sheet from the oven. Do not stir and let the granola cool on the countertop.
- Once cooled, transfer to an airtight container. Enjoy with your favorite milk or yogurt and fresh fruits!
sylvia says
I substituted almonds for hazelnuts but otherwise followed the recipe to the point. This granola is delicious 😋
I usually eat it on top of almond yogurt. Thanks so much for the recipe, Anna.