Chocolate Hazelnut Granola



10 minutes


20 minutes

Nutrition Information

Servings: 12

Calories per serving: 246kcal

Calories per 100g: 506 kcal


100g oats

150g hazelnuts

50g pumpkin seeds

5 medjool dates

75g peanut butter

1 tbsp coconut oil

75g dark chocolate


Granola Base

In a large bowl mix together the oats, hazelnuts and pumpkin seeds.

Peanut & Date Caramel

Soak the dates in boiling water for 5 minutes. Drain and blend them together with the peanut butter and coconut oil. You can use a food processor or even just a fork for this. Add some of the soaking water if the mixture is too thick


Mix together the caramel and granola base until chunks begin to form. Transfer the mixture to a lined baking sheet and bake in a preheated oven at 180 degrees celsius for about 20 minutes. Stir every 5-10 minutes to ensure the granola browns evenly and does not burn. Remove from the oven and let cool completely on the baking tray.

Chocolate Chunks

Chop the chocolate into chunks and add them to the cooled granola


Store in an airtight container for up to two weeks


If you don’t have medjool dates, feel free to replace them with 120g of any other dates. These might require longer soaking before being blended.

Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.

To ensure this recipe is vegan, make sure to check the ingredient label on the chocolate. Most dark chocolate is vegan.