Chocolate and hazelnut get way too much attention. Vanilla is an amazing match to filberts, and it gives this granola a delicious warm flavor. I still remember the first time I tried vanilla hazelnut granola, from a local coffee shop that freshly baked it in house. It was unforgettably fragrant, and so comforting when doused with almond milk.
Vanilla Hazelnut Granola with Almond Option
Granola might not seem like the most exciting dairy-free recipe, but a lot of store-bought granolas do contain milk. And granola is one of those great staple foods. It’s hearty, energizing, easy to make from pantry ingredients, and lasts for a while. So you can bake a big batch of this dairy-free vanilla hazelnut granola for whenever hunger strikes. Enjoy my version as written, or try one of these variations.
Vanilla Almond Option
This granola is also delicious with almonds. But rather than chopped almonds, I would buy sliced almonds. Almond meal is preferred over almond flour. It’s more rustic. If it isn’t in stock locally, you can simply grind some almonds in your food processor, coffee grinder, or high-power blender.
Quick Oat Option
Sometimes I like to mix the texture up by using half quick oats and half rolled oats. This gives the granola a slightly softer bite.
Special Diet Notes: Vanilla Hazelnut Granola
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to use the oats and sweetener that suit your dietary needs.
- 3 cups rolled oats (use certified gluten-free, if needed)
- 1 cup hazelnut meal (see Hazelnut Note below)
- ⅔ cup chopped hazelnuts
- 6 tablespoons honey or agave nectar (generous ⅓ cup)
- ¼ cup oil
- 2½ teaspoons vanilla extract
- ⅛ teaspoon salt
- ½ cup dried blueberries or cranberries or ¼ cup chopped crystalized ginger (optional)
- Preheat your oven to 250ºF and line a large baking sheet with parchment paper.
- In a large bowl, stir together the oats, hazelnut meal, and chopped hazelnuts.
- In a medium bowl, whisk together the sweetener, oil, vanilla, and salt until smooth.
- Pour the liquid mixture over the oat-hazelnut mixture, and stir until all the oats and nuts are well-coated.
- Spread the mixture into a single layer on your prepared baking sheet.
- Bake the granola for 60 to 90 minutes, checking in to stir every 15 to 30 minutes. It should appear toasted, but not burnt, yet will still feel a bit soft (it will crisp up as it cools).
- While the granola is still warm, gently toss with the dried berries or crystalized ginger, if using.
- Let the granola cool completely.
- Store the granola in an airtight container at room temperature for up to 1 week. You can keep it in the refrigerator or freezer for longer storage.