Hazelnut crunch granola


1 cup hazelnuts

1/2 cup coconut oil, melted

6 medjool dates

1/4 cup almond milk

1 1/2 cups gluten-free oats

1 cup quinoa flakes

1 cup shredded coconut

2 tbsp Power Super Foods Coconut Sugar

1 tsp cinnamon

1 tsp vanilla bean powder

1/2 tsp Peruvian Pink Salt


  • Preheat oven to 180 degrees

  • Combine hazelnuts, coconut oil, dates and almond milk in a blender. Roughly blend.

  • Combine all remaining ingredients in a large mixing bowl, mix well and then stir through hazelnut blend (it’s easiest to use your hands).

  • Spread granola over a lined baking tray and place in the oven for 25-30 minutes, turning every few minutes.

  • Turn off heat and leave granola in the oven for approximately 10 minutes to continue baking.

  • Once completely cooled, store granola in an air-tight glass jar.

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