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Healthy Hazelnut Granola

A delicious blend of nuts and seeds, spices and agave to sweeten. Baked in the oven until golden. I love this granola because you know exactly what's gone into making it. It's healthy, wholesome, crunchy and perfectly sweet.
Category Breakfast, Snack
Cuisine gluten-free, refined-sugar free, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 20 people (makes approx. 5 cups)
Author Hannah Sunderani


  • 3 cup gluten-free large flake oats
  • 1/2 cup hazelnuts , chopped
  • 1/2 cup almonds
  • 1/2 cup coconut shavings
  • 1/4 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp sea salt , finely ground
  • 1/4 cup coconut oil
  • 1/2 cup agave
  • 1 tsp vanilla extract


  • In a mixing bowl add dry ingredients: oats, hazelnuts, almonds, coconut shavings, pumpkin seeds, sesame seeds, ground cinnamon, ground cardamom, and sea salt. Mix to combine.
  • In a saucepan melt coconut oil on medium high heat, add agave and vanilla extract and mix to combine. Pour wet ingredients over dry ingredients and stir to combine.
  • Preheat oven to 300F/150C. Line a baking tray with parchment paper and spread granola onto tray laying flat as you can. Bake for 15-20 minutes, or until golden. (Remove from oven after first 10 minutes to give it a quick stir, to ensure all sides are evenly toasted). When golden remove from oven and let cool completely. Break into pieces and store in jars. Enjoy on its own, sprinkled over coconut yogurt, or in a bowl with berries and almond milk.


Granola will keep for up to two weeks. Store in an air-tight container at room temperature.


Calories: 178kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 61mg | Potassium: 8mg | Fiber: 4g | Sugar: 5g