Hazelnut Granola Food

HAZELNUT GRANOLA

Steps:

• Pulse the whole almonds and hazelnuts together until just broken up.
• Combine all dry ingredients in a large mixing bowl.
• Combine all wet ingredients, whisk together well, then pour over the dry ingredients, mixing well to combine.
• Spread the mixture over a baking tray and place on the lowest or middle rack of the oven, fan bake at 135˚C / 275˚F for about 25 minutes. Toss the mixture half way through the baking time, and ensure it doesn't burn. Allow to cool entirely then store in a glass jar.

ROASTED HAZELNUT GRANOLA

Steps:

• Preheat the oven to 350 degrees.
• To make the granola, toss the hazelnuts, cashews, oatmeal, almonds, coconut, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a metal spatula, until the mixture turns an even golden brown, about 20 minutes.
• Remove the granola from the oven, scrape the pan with the spatula to loosen the granola, and allow to cool, stirring once.

HONEY AND HAZELNUT GRANOLA

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Put the oats and hazelnuts in a large bowl. Heat the honey and coconut oil in a medium saucepan over medium heat until melted. Add the cinnamon, ginger, nutmeg and salt and whisk to incorporate. Remove from the heat and pour over the oat mixture. Stir until all the oats and nuts are coated well.
• Spread the oat mixture on the prepared baking sheet. Bake until the oats are dried and the hazelnuts are lightly toasted, about 30 minutes. Let cool completely, and then mix in the apricots. The granola will keep in a tightly sealed container at room temperature for up to 2 weeks.