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.
Recipe type: Breakfast
Serves: 5 cups
  • 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
  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.
Recipe by Go Dairy Free at