Maple Hazelnut Granola
Crunchy granola is a favorite for breakfast sprinkled over yogurt. But this Maple Hazelnut Granola is so delicious you can just eat it by the handful. Made with real Vermont maple syrup!
Prep Time15 mins
Cook Time30 mins
- 3 cups old-fashioned rolled oats I like Bob’s Red Mill Thick Cut Gluten Free Oats
- 1 cup hazelnuts toasted and peeled
- 1 teaspoons salt
- 2 teaspoon cinnamon
- 1/2 cup olive oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla
Preheat the oven to 350°F.
Place a piece of parchment or silicone baking sheet on a large cookie sheet.
Toast hazelnuts for 10-15 minutes until slightly brown.
Rub skins off hazelnuts with a towel or by hand. I like to just rub them together.
Combine oats, hazelnuts, salt and cinnamon together in a large bowl.
Stir in the oil, maple syrup, and vanilla. Mix until thoroughly coated.
Pour mixture out onto two cookie sheets and bake for about 25-30 minutes until light brown and toasty.
Stir every 5 minutes or so for an even color and to make sure the granola is cooking evenly.
Once cool enough, use the back of a spoon or the flat end of a meat tenderizer to break up hazelnuts into smaller pieces.
If you like chopped dried fruit in your granola, stir in once it comes out of the oven or just add prior to eating. (Dried cranberries are a good choice.)
Links to Products Mentioned
Bob's Red Mill Gluten Free Oats