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Nutella-Chocolate Chunk Granola

Nutella-Chocolate Chunk Granola

Makes about 8 cups

5 cups old-fashioned rolled oats

1 cup ground walnuts (or any nut; can be coarsely chopped)

1/2 cup ground flax seeds

1/2 teaspoon kosher salt

3 tablespoons coconut oil

2/3 cup agave nectar (or honey)

1/2 cup Nutella

1/4 cup almond butter (or peanut butter)

1 tablespoon vanilla

1/4 cup cocoa powder (I used Special Dark)

2 tablespoons hot water

2-3 ounces dark chocolate, chopped into chunks


Mix together the oats, nuts, flax seeds, and salt in a large bowl.  Set aside.


In a saucepan over low heat, mix the coconut oil, agave nectar, Nutella, and almond butter.  Stir constantly until the mixture is pourable.  Add in the vanilla.  Remove from heat.


In a small bowl, whisk together the cocoa powder and the hot water until a thick paste forms. Stir into the Nutella mixture.  


Pour Nutella/cocoa mixture over oat/flax seed mixture.  Mix well with a sturdy wooden spoon.


Heat oven to 275 degrees.  Spread granola on a large baking sheet lined with parchment paper.  Bake for 20 minutes.  Remove from oven and stir the granola while it's on the baking sheet.  Bake for another 20 minutes and stir again.  Bake for an additional 10 minutes.  Remove from oven and allow to cool.  (Although the granola will still be chewy when you remove it from the oven, it will become a bit more crunchy as it cools.)

After the granola is completely cool, stir in the chocolate chunks and store in an airtight container. 


Recipe adapted from the wonderful blog Phemomenon