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At any given time, you are likely to find me in granola mode. Though my weekly batch takes a bit of planning, homemade granola is easy to make and contains the purest ingredients. Countless batches later, I’ve experimented with many methods; what you’ll see below is my preferred method.

Honey Hazelnut Granola | Tutti Dolci

Adding heart-healthy hazelnuts gives the granola a rich and toasty flavor that pairs wonderfully with honey, my preferred sweetener. One tip: If I have leftover granola from a previous batch, I like to add it to the pan in the final minutes of drying to crisp.

Honey Hazelnut Granola | Tutti Dolci

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Honey Hazelnut Granola

  • Yield: 7 cups

Ingredients

  • 4 cups rolled oats
  • 1 cup roasted hazelnuts, coarsely chopped
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 2 Tbsp olive oil
  • 1/2 cup plus 1 Tbsp honey
  • 2 tsp vanilla extract
  • 1 large egg white, at room temperature

Instructions

  1. Preheat oven to 300°F and line a rimmed baking sheet with parchment paper. Combine oats, hazelnuts, cinnamon and salt in a large bowl. Add olive oil, honey, and vanilla; toss to coat. Whisk egg white in a small bowl until frothy (about 1 minute); add to oat mixture and toss to coat.
  2. Use an offset spatula to spread mixture into an even layer on prepared baking sheet. Bake for 20 minutes, then use a large spatula to flip sections of granola. Press back into an even layer, rotate pan, and bake another 20 minutes. When granola is golden and feels dry to the touch, turn off oven and leave pan in oven for another 10 minutes to continue drying. Remove pan from oven and place on a wire rack to cool completely (the granola crisps as it cools).
  3. When completely cool, break into clusters (if you want to add dried fruit, stir in now). Store in an airtight container at room temperature for 1 to 2 weeks.

Notes

If your oven runs hot, bake granola at 290°F.


Nutrition

  • Serving Size: 2/3 cup
  • Calories: 245
  • Carbohydrates: 36

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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52 comments

  1. Oh, girl…I could eat homemade granola for breakfast, lunch, dinner and dessert, LOL! Love, love, love your recipe and cannot wait to try. I just adore hazelnuts and worked with them today. Now I know what to do with the extra nuts! Thanks for sharing!

    1. Thanks Emilie! The protein in the egg white acts as a great binder, and eliminates the need for extra oil or sweetener. The texture is nice and crisp from a low and slow roasting :).

  2. What an outstanding way to begin each day! The addition of egg white tempers the heaviness of some granolas and gives that added crunch!
    The tip for crisping the leftovers from another batch is fantastic!

  3. I adore granola…but avoid making it because I think I could eat the whole batch in one sitting. I may have to make an exception and try your recipe! It looks fabulous!!!

  4. I love granola – I got hooked back in 1968 when I was in high school, and I never stopped eating it. Yours looks beautiful, and your shots are gorgeous, as always-so tempting. Best wishes to you and yours for a wonderful 2014!

  5. Most days I start with granola which even ends up as my mid night snack! And with honey, it’s not only sweet but so flavorful. Hazelnut is a great addition out here.

  6. Granola is one of my favorite things to have for breakfast or midday snacks, but believe it or not I’ve never made it myself! I need to get in the habit of making rather than buying, since it seems cheaper and WAY more delicious. Love this honey & hazelnut combination!

  7. Found you via pinterest. Looking forward to trying this granola. Granola with fruit and a cup of coffee is my standard breakfast. This one looks really yummy since I love hazelnuts!

    1. Autumn, the egg white helps bind the granola and create large clusters without using a lot of oil (many granola recipes use anywhere from 1/2 cup to 2/3 cup). In this case, it’s necessary to the recipe.

    1. So glad you liked the granola, Angela! 🙂 This is the only recipe I have memorized and I am in need of whipping up another batch myself!

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