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+ servings
Bowl of homemade granola

Hazelnut Granola

Naturopath Lauren Glucina
Perfectly crunchy hazelnut granola sweetened naturally with pure maple syrup. Serve with chilled plant-milk and low sugar fruits for an easy and delicious breakfast. Yields about 6 ½ cups, one serving has been calculated as ½ cup.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine Gluten free, Plant-based
Servings 13 serves at ½ cup each
Calories 299 kcal


Dry ingredients

  • 1 cup hazelnuts
  • 1 cup desiccated coconut
  • 1 cup flaked almonds
  • ¾ cup whole natural almonds
  • cups puffed quinoa
  • ½ cup currants
  • 2 teaspoons cinnamon powder
  • ¼ teaspoon coarse sea salt

Wet ingredients

  • ¼ cup pure maple syrup
  • ¼ cup coconut oil
  • 1 teaspoon vanilla extract


  • Pulse the whole almonds and hazelnuts together until just broken up.
  • Combine all dry ingredients in a large mixing bowl.
  • Combine all wet ingredients, whisk together well, then pour over the dry ingredients, mixing well to combine.
  • Spread the mixture over a baking tray and place on the lowest or middle rack of the oven, fan bake at 135˚C / 275˚F for about 25 minutes. Toss the mixture half way through the baking time, and ensure it doesn't burn. Allow to cool entirely then store in a glass jar.


  • Swap the nuts for seeds such as sunflower, pumpkin, hemp if desired
  • Aside from currants, mulberries, dried apricots and figs would be lovely
  • Puffed quinoa can be subbed for millet or buckwheat - both are gluten free
  • Stick to a 1/2 cup serving size as this is a nutrient-dense recipe
  • Serve with chilled plant-milk, and low sugar fruits such as berries, kiwifruit and papaya
  • Store in a a glass jar


Calories: 299kcal
Keyword Hazelnut Granola
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