The perfect excuse to eat chocolate for breakfast. This chocolate hazelnut granola has Nutella, cocoa powder, and chocolate chips to load it with extra chocolatey flavor.

Did you make this recipe? If you loved it, please leave a ⭐5-star rating⭐ and/or leave a comment below the recipe card! And don’t forget to share a photo and tag me on Instagram, Facebook or TikTok — I love seeing you recreate my recipes.

Triple Chocolate Hazelnut Granola

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The perfect excuse to eat chocolate for breakfast. This granola has Nutella, cocoa powder, and chocolate chips to load it with extra chocolatey flavor.

Author: Emily Hanka
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8–12 servings 1x

Ingredients

Units Scale

3 cups old-fashioned rolled oats
1 cup raw hazelnuts, roughly chopped
¼ cup chia seeds or flax seeds
½ cup chocolate hazelnut spread, like Nutella
⅓ cup pure maple syrup
¼ cup oil*
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon kosher salt
2 large egg whites*
½ cup chocolate chips or cacao nibs

Cook Mode Prevent your screen from going dark

Instructions

Position an oven rack in the bottom third of the oven and preheat the oven to 325°F. Line a large baking sheet with parchment paper and set aside.
In a large bowl, stir together the oats, chopped hazelnuts, and chia seeds. Set aside while you prepare the wet ingredients.
In a medium bowl or measuring cup, combine the chocolate hazelnut spread, maple syrup, cocoa powder, oil, vanilla extract, and salt. Microwave for 30-60 seconds on high to warm the ingredients slightly and make the chocolate hazelnut spread a bit easier to stir. Once warmed, whisk together and pour over the dry ingredients.
Use a wooden spoon or silicone spatula to stir the wet ingredients through the dry ingredients until everything is evenly coated.
Pour the granola onto the prepared baking sheet and press it into an even layer. (Pressing it onto the baking sheet helps clumps form!)
Bake for 20 minutes, then remove from the oven and use a spoon or spatula to toss the granola. Return to the oven and bake for an additional 5-6 minutes.
Remove from the oven. While the granola is still warm, sprinkle over the chocolate chips and stir through so they melt and coat everything in warm, melty chocolate. Let cool completely on the tray before enjoying. Transfer leftovers to an airtight container. Granola will keep at room temperature for up to one month.

Notes

Olive oil, melted coconut oil, neutral oil or even butter will work for the oil in this recipe.
I know it sounds weird to add egg whites to granola, but just trust me. They’re my secret weapon to make granola extra clumpy, and a little extra protein never hurt either! If you’re looking to make this vegan, you can leave the egg whites out and replace them with a bit of extra oil.

More sweet breakfast recipes:
Small Batch Blueberry Pancakes
Pumpkin French Toast
Apple Cinnamon Baked Oatmeal