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Golden honey hazelnut granola makes the best breakfast! Sweetened with honey and filled with clusters, hazelnuts add a rich toasted flavor!

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
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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

More homemade granola recipes to try:

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Honey Hazelnut Granola

Honey Hazelnut Granola

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  • Author: Laura Kasavan
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 7 cups
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Golden honey hazelnut granola makes the best breakfast! Sweetened with honey and filled with clusters, hazelnuts add a rich toasted flavor!


  • 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


  1. Preheat oven to 300°F and line a rimmed baking sheet with parchment paper.
  2. 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.
  3. Use an offset spatula to spread mixture into an even layer on prepared baking sheet.
  4. 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).
  5. 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.


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

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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  1. 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!

  2. I love adding hazelnuts to granola! This recipe looks great- thanks for sharing and happy New Year!

  3. This sounds and looks awesome! I’m all over hazelnut everything at the moment. I’ve been doing chocolate hazelnut but honey hazelnut sounds like something I need to try! 🙂

  4. This looks so mouth-wateringly delicious!!! … I love the photos and I can just imagine how good it smelled whilst cooking!!! Yum!

  5. I’m on a granola kick myself lately, too, Laura! Yours looks absolutely addictive! Definitely going to give your recipe a try. My yogurt is getting bored with what I’ve been using! : )

  6. YES! Hazelnut granola – haven’t seen this kind of granola yet but I’m sure it’s a winner!