Very Vanilla Hazelnut Granola


After creating a Natural New-Tella Granola Recipe 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.

Very Vanilla Hazelnut Granola Recipe (Dairy-Free, Gluten-Free, Vegan)

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 Recipe (Dairy-Free, Gluten-Free, Vegan)

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.

5.0 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.
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.
Very Vanilla Hazelnut Granola Recipe (Dairy-Free, Gluten-Free, Vegan)

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. 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.)

    • 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!

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