It was the holidays. You might have eaten stuff that your brain didn’t want to, but your taste buds definitely did. And sometimes your taste buds won the battle. I escaped unscathed. I live with 5 cats and I eat what I bring into the house – because not one of the cats has ever taken the initiative to do the grocery shopping. For this I am profoundly thankful. Who knows what I’d be eating if one of them ever did. So as long as I make it around the grocery store without any of the scary stuff clambering into my basket, I’m good once I make it home. Phew. However, I totally understand that living with other humans, particularly small ones, can make the holiday season a food minefield – especially if they tag along to the store. Don’t despair! There’s Chocolate Hazelnut Granola.
One thing that will surely help a whole heck of a lot is having a bunch of recipes at your disposal to make it easy. Like this one for Chocolate Hazelnut Granola. You can grab the recipe for that fabulous Chocolate Yogurt Supreme pictured with it here.
While everyone else you know will be eating a few mouthfuls of fat-free, tasteless food that promises to transport them to weight-loss nirvana as they pound on the treadmill for hours and hours every other day, you’ll be having a chocolate-fest and doing 10 minutes of eccentric exercise once a week.
Oh yeah! Life is good.
Chocolate Hazelnut Granola
Author: Carrie Brown | Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Serves: 8
What You Need
- 9 oz. / 250g raw hazelnuts, skins removed and roughly chopped
- 4 oz. / 110g raw, slivered almonds
- 2 ½ oz. / 70g raw sunflower seeds
- 1 oz. / 30g unsweetened flaked coconut
- 8 TBSP whole flax seeds
- 3 oz. / 85g xylitol or erythritol
- 2 TBSP coconut oil, melted
- 1 egg white, whisked until frothy
- ½ cup cocoa nibs
What You Do
- Mix all the nuts and seeds together in a large bowl.
- Warm the erythritol or xylitol and the coconut oil in a pan and stir until the sweetener is melted.
- Pour the oil mixture over the nuts and seeds in the bowl and mix very well, ensuring everything is evenly coated.
- Pour the frothy egg white into the bowl and mix well so that it is evenly distributed.
- Spread the nut mixture evenly on a baking sheet in a ½″ thick layer.
- Bake at 300F in the center of the oven (about 40 minutes) until deep golden brown, stirring and re-spreading every 10 minutes to ensure even coloring.
- Remove from oven and allow to cool completely.
- Add cocoa nibs, stir well and store in an air-tight jar.
Top Recipe Tips
- You can make your granola finer by simply chopping the nuts into smaller pieces. You may need to add extra sweetener and coconut oil to ensure everything is coated since smaller pieces means a larger surface area to coat.
- Take care to let the nuts cool completely before removing from the baking sheet. The sweetener coating them will be extremely hot.
- Don’t panic if the nuts seem soft when they come out of the oven. They crisp up as they cool, and once cold are all crunch all the time.
- Mix heavy (double) cream with equal amounts of water if you like a thinner “milk” on your granola, or are looking to consume less fat than using all heavy cream.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- Come laugh and learn with us over at The Kitchen Podcast
- Come hang out in The Keto Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!