With golden brown clusters and the nutty chocolate flavor of Nutella, this simple gluten-free granola makes mornings fun. It’s even packed with healthful ingredients like flax and chia seeds and has 5g of protein in just a 225 calorie serving!
It’s Friday! FRIIIDAY! And we’re headed out to the playground in just a moment, but I had to pop in to share our latest breakfast obsession. This one makes the kiddos happy because it involves chocolate at breakfast. It makes the grown-ups happy too, because (let’s be real) we also like chocolate for breakfast, but more importantly because it’s packed with good things like rolled oats, sliced almonds and flax and chia seeds.
We’ve been on a granola-making streak. Homemade granola is so easy to make with ingredients that we always have in the pantry that it’s almost more work to buy it. It smells nutty and slightly chocolatey as it bakes and stays crisp for a week or more at room temperature. I’ve got a few secrets that result in crunchy granola every time.
How to Make Crunchy Granola
- Use crunchy add-ins. Rice cereal (like Rice Krispies) and sliced almonds give the granola extra bite.
- Let cool completely on the pan. The granola is soft when it comes out of the oven, but gets crunchy if allowed to cool completely on the pan (don’t stir it during the cooling time).
- Refrigerate overnight. Take the cooled granola and refrigerate overnight. The dry environment of the fridge will dry it out completely and insure it stays crisp for a week after baking.
I never turn down an extra drizzle of Nutella on top when I serve this either!
- 3 cups Oats (rolled or "old fashioned)*
- 1 cup Rice Cereal (i.e. Rice Krispies)*
- 1/4 cup Almonds, Sliced
- 3 Tbsp Flax Seeds (opt)
- 2 Tbsp Chia Seeds
- 1/3 cup Vegetable Oil
- 1/3 cup Honey
- 1/3 cup Nutella
- 1/2 tsp Almond Extract
- 1/2 tsp Salt
- Preheat oven to 350F / 177C. Line a large sheet pan with parchment paper (this will prevent sticking).
- In a large mixing bowl, combine oats, rice cereal, almonds, flax seeds and chia seeds.
- In a smaller bowl or measuring cup, combine vegetable oil, honey, Nutella, almond extract and salt. Stir well (the mixture will be thick). Pour liquids over dry ingredients and stir until evenly combined (I use my hands for this - it's messy but works great).
- Spread the granola out on the sheet pan in a thin, even layer.
- Bake, flipping with a spatula twice during baking, until the granola is golden and smells nutty, 22 to 25 minutes. Remove from the oven and leave granola on the sheet pan until completely cool. (Note: The granola will not be crisp right when it comes out of the oven, but will crisp up as it cools. As it cools, it will stick together and form clusters that you can break apart with your hands before storing.)
- To store: For best storage, after breaking apart the granola, transfer it to containers and refrigerate (covered or uncovered) overnight. This will give it an extra crisp texture. Following refrigeration, the granola can be stored in a sealed container at room temperature for a minimum of a week.
Nutella granola isn’t even the most exciting thing that’s been happening around here. We went to the Festival of Butterflies on Wednesday and had a blast. Clara was particularly fond of the blue ones.