Go Dairy Free

Go Dairy Free Cookbook - Dairy-Free Recipes, Guide and More

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Very Vanilla Hazelnut Granola

After creating a Natural New-Tella Granola for Bob’s Red Mill, I was craving a little yang to the yin of that dark and intense flavor. A dairy-free and gluten-free vanilla hazelnut granola recipe seemed like the perfect balance.

Chocolate New-Tella Granola and Vanilla Hazelnut Granola: The Perfect Yin-Yang Recipe Balance

Kylie and Tony can’t get enough of chocolate anything, but vanilla is my passion, and this amazing infusion hits the spot. It could otherwise be labeled as “double trouble” vanilla hazelnut granola, as I pair an extra dose of real vanilla extract with two forms of hazelnuts: chopped and hazelnut meal (it literally melts in as it slow cooks!).

Very Vanilla Hazelnut Granola - Dairy-Free and Gluten-Free Recipe

Special Diet Notes & Options: Vanilla Hazelnut Granola

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian. For gluten-free vanilla hazelnut granola, just be sure to use certified gluten-free oats. For strict vegan, opt for the agave or BeeFree Honee rather than honey.

5 from 1 reviews

Very Vanilla Hazelnut Granola
 
Prep time

Cook time

Total time

 

This warm, earthy vanilla hazelnut granola is the yang to the deep yin of my dairy-free chocolate new-tella granola recipe.
Author:
Recipe type: Breakfast
Serves: 5 cups

Ingredients
  • 3 cups rolled oats (I use Bob’s Red Mill Organic or Certified Gluten-Free, for my husband)
  • 1 cup hazelnut meal / flour
  • ⅔ cup chopped hazelnuts
  • 6 tablespoons honey or agave nectar (generous ⅓ cup)
  • ¼ cup melted coconut oil (can sub rice bran or grapeseed oil or melted cocoa butter)
  • 2½ teaspoons vanilla extract
  • ⅛ teaspoon salt
  • ¼ cup minced crystallized ginger, optional
  • ¼ to ⅓ cup dried berries (cherries, cranberries, blueberries), optional

Instructions
  1. Preheat your oven to 250ºF.
  2. Place the oats, hazelnut meal, and chopped hazelnuts in a large bowl, and toss to combine.
  3. Place the sweetener, oil, vanilla, and salt in a medium bowl, and whisk until smooth.
  4. Pour the sweetened mixture over the oat-hazelnut mixture, and stir until all the oats and nuts are well-coated.
  5. Spread the uncooked granola onto a large baking sheet, pressing it into somewhat of a single layer.
  6. Bake for 60 to 90 minutes, checking in to stir every 30 minutes. It should appear toasted, but not burnt, yet will still feel a bit soft (it will crisp up as it cools).
  7. While the granola is still warm, gently toss with desired add-ins, such as crystallized ginger (my favorite!) and/or dried berries.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

3 Comments

  1. LyndaMarch 7, 2014 at 7:18 pmReply

    Now this is my idea of a snack time. :) Thank you for posting your recipe.

  2. Letty FlattMarch 13, 2014 at 9:15 pmReply

    Love the addition of candied ginger too. And the hazelnut meal. The last time I made granola I added ground chia seeds. At the time I thought they disappeared into the granola but after eating it for week, I believe they brought something extra (besides the nutrition.)

    • Alisa FlemingMarch 14, 2014 at 8:57 amReplyAuthor

      So good to know – thanks Letty! Since they have tested and shown that flaxseeds retain the majority of their healthy oils after baking, I’m imagining that chia seeds have the same benefit, too!

Leave a reply

Your email address will not be published. Required fields are marked *

*