Nutella Granola

Nutella Granola is my cozy go to when I want something a little indulgent for morning bowls or afternoon nibbling. The first time I made this, the smell of warm rolled oats and toasted hazelnuts filled the kitchen and I remember thinking how a single pan could turn humble pantry items into something special. I like to make a double batch and keep it on the counter so snacks and breakfast feel effortless.

There is a comforting ritual to stirring the glossy mix of melted Nutella, coconut oil, and honey into the oats. As it bakes, your kitchen will start to smell faintly of toasted nuts and chocolate, and that aroma always lifts my mood. Sometimes I spoon it into bowls with yogurt, other times I sprinkle it over fruit, but no matter how I serve it, the crunchy clusters are the real reward.

What to Buy for Nutella Granola

These ingredients are straightforward and pantry friendly. The philosophy here is to combine binders, sweetness, and texture. Nutella and honey act as the sticky, flavor forward binders. Rolled oats are the base, while hazelnuts and milk chocolate chips create contrast. A touch of coconut oil helps toast and crisp the clusters, and a pinch of salt lifts the sweetness.

• 2 1/2 cups rolled oats: Provide structure and wholesome chew to the granola, absorbing flavors and crisping in the oven for a crunchy base. Combine with wet ingredients to form clusters and deliver hearty texture perfect for breakfast or snacking.
• 2 tablespoons coconut oil: Add richness and help bind dry ingredients while contributing a subtle coconut flavor that crisps when baked. Melt slightly to coat oats and nuts, promoting cluster formation and a golden finish.
• 1/4 cup Nutella: Supply the signature chocolate-hazelnut flavor and act as a sticky binder when warmed, helping oats cling together into clusters. Melt with coconut oil and honey to distribute flavor evenly throughout the granola.
• 2 tablespoons honey: Sweeten naturally and enhance stickiness, aiding in cluster formation while balancing the richness of Nutella and coconut oil. Drizzle and mix thoroughly so sweetness permeates the oats for even flavor.
• pinch salt: Enhance overall flavor by balancing sweetness and highlighting other ingredients while intensifying the granola's profile. Use sparingly to boost depth without overpowering the chocolate and hazelnut notes.
• 1/2 cup hazelnuts roughly chopped: Contribute crunchy texture and reinforce the hazelnut theme, offering nutty flavor and bite contrast to the oats and chocolate. Rough chopping ensures varied sizes for interesting mouthfeel and even toasting.
• 1/2 cup milk chocolate chips: Introduce pockets of melty chocolate and a creamy sweetness that punctuate each bite with indulgence. Fold in near the end or after baking for dispersed chocolate hits without overwhelming the granola's texture.

Cooking Instructions for Nutella Granola

I like to walk you through this with a relaxed, hands on approach that focuses on sensory cues. Read each step and listen for the little changes in aroma and color so you know you are on track.

1. Preheat oven to 325 F. Line a baking sheet with parchment paper or spray with oil.: As the oven warms you will notice a faint dry heat, and that steady warmth is what produces even toasting. Use parchment to prevent sticking and to make transferring easier. A common mistake is skipping the lining which can lead to burnt sticky bits, so take the extra minute. The sheet should feel evenly warm when you carefully hover your hand nearby.
2. Put oats in a large mixing bowl.: The dry rolled oats will look pale and slightly dusty, and they fill the bowl with a subtle oat scent. Using a large bowl gives you room to toss the mixture thoroughly. Avoid compacting the oats into a small bowl which can lead to uneven coating.
3. In a saucepan over low heat, melt coconut oil, Nutella, and honey together, stirring until smooth. Stir in salt. Pour this mixture over the oats and stir to coat the oats. Transfer to the prepared pan.: As the coconut oil melts, the Nutella will loosen and the honey will thin, creating a glossy syrup that smells of toasted chocolate and sugar. Stir constantly on low heat to prevent scorching, the mixture should become homogenous and pourable. Pouring it over the oats while warm helps each oat flake get a thin coating, which leads to crisp clusters. A frequent error is overheating which causes separation or a burnt aroma, so keep the flame low and watch for smoothness rather than bubbling.
4. Bake in preheated oven for 15 minutes. Stir in chopped hazelnuts. Return to oven and bake for another 15 minutes.: In the first bake the oats will start to dry and take on a light golden color, releasing a toasty, nutty scent. After the first 15 minutes stir to redistribute hot spots and add the hazelnuts so they toast without burning. The second bake deepens the color to a richer golden brown and creates crunchy clusters. Listen for a faint popping of nut oils and smell the sweet toasted aroma. Avoid skipping the stir, or some bits will overbrown.
5. Cool completely. Stir in chocolate chips.: Cooling is crucial because the granola sets as it drops to room temperature, forming those coveted clusters. As it cools, steam escapes and the mixture hardens slightly under your spoon, which is the right sign. Once cool, gently fold in the milk chocolate chips so they retain their shape. A common slip is mixing in chips while still warm, which melts them into the granola.
6. Store in airtight container.: Place the cooled granola into an airtight jar or container to preserve crunch and prevent moisture absorption. Stored properly it keeps its texture for days to weeks depending on humidity. One tip is to let it cool fully before sealing, otherwise trapped steam can soften the clusters. Check occasionally for any off smells indicating staleness.

Recipe Variations about Nutella Granola

This section explores simple, safe variations that keep the core character of the granola while offering texture and serving ideas. Each tip starts with a bold phrase to highlight the idea, followed by a focused explanation you can use immediately.

• Double the hazelnuts for crunch Add more chopped hazelnuts to intensify the nutty profile and give each bite a satisfying snap, especially nice if you enjoy a pronounced crunch.
• Swap coconut oil for neutral oil Use a neutral oil if you prefer less coconut aroma, which still helps with browning and crisping while keeping the flavor focused on the Nutella.
• Add seeds for texture Fold in seeds like sunflower or pumpkin at the end of cooling to introduce extra texture without changing the baking behavior of the oats.
• Press into bars After mixing, press the granola firmly into a lined pan and chill to create handheld bars ideal for on the go snacking.
• Toast hazelnuts first Briefly toast the hazelnuts before chopping to amplify their aroma and deepen the overall flavor profile of the granola.

Pairing Suggestions for Nutella Granola

These serving ideas help you use the granola for different occasions and presentations. Below I outline pairings, storage notes, and suitable moments to serve this sweet crunchy treat.

• Breakfast bowl Spoon the Nutella Granola over plain yogurt with sliced fruit for a balanced morning bowl that brings texture and a hint of chocolate.
• Snack jar Pack portions of granola in small airtight jars for a pantry snack when energy dips, perfect for work or quick outings.
• Dessert topper Scatter a handful over ice cream or pudding to add crunch and a nutty chocolate contrast to creamy desserts.
• Gift jars Fill decorative jars and label them as homemade gifts for friends and family, ideal for holidays or housewarming presents.
• Storage tips Keep the granola in an airtight container at room temperature for up to two weeks, or freeze for longer storage, and always ensure it is completely cool before sealing to preserve crispness.

FAQ

Conclusion

Nutella Granola stands out because it combines rich hazelnut chocolate flavor with crunchy, toasty oats for a treat that feels both indulgent and approachable. Give it a try when you want a quick way to elevate breakfast or make a thoughtful homemade gift. I think you will find the aroma and texture so comforting that it becomes a regular in your pantry rotation, ready for yogurt bowls, snacking, or dessert toppings.

Nutella Granola

Nutella Granola blends creamy Nutella with toasty rolled oats, crunchy hazelnuts, and pockets of milk chocolate chips for a crispy, slightly chewy treat. This easy, make ahead granola is perfect for breakfasts or snacks, offering a rich chocolate nut flavor without fuss. Make a batch for quick mornings and to satisfy chocolate cravings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 10 servings

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups rolled oats Provide structure and wholesome chew to the granola, absorbing flavors and crisping in the oven for a crunchy base. Combine with wet ingredients to form clusters and deliver hearty texture perfect for breakfast or snacking.
• 2 tablespoons coconut oil Add richness and help bind dry ingredients while contributing a subtle coconut flavor that crisps when baked. Melt slightly to coat oats and nuts, promoting cluster formation and a golden finish.
• 1/4 cup Nutella Supply the signature chocolate-hazelnut flavor and act as a sticky binder when warmed, helping oats cling together into clusters. Melt with coconut oil and honey to distribute flavor evenly throughout the granola.
• 2 tablespoons honey Sweeten naturally and enhance stickiness, aiding in cluster formation while balancing the richness of Nutella and coconut oil. Drizzle and mix thoroughly so sweetness permeates the oats for even flavor.
• pinch salt Enhance overall flavor by balancing sweetness and highlighting other ingredients while intensifying the granola's profile. Use sparingly to boost depth without overpowering the chocolate and hazelnut notes.
• 1/2 cup hazelnuts roughly chopped Contribute crunchy texture and reinforce the hazelnut theme, offering nutty flavor and bite contrast to the oats and chocolate. Rough chopping ensures varied sizes for interesting mouthfeel and even toasting.
• 1/2 cup milk chocolate chips Introduce pockets of melty chocolate and a creamy sweetness that punctuate each bite with indulgence. Fold in near the end or after baking for dispersed chocolate hits without overwhelming the granola's texture.

Equipment

• Mixing Bowl
• Saucepan
• Baking Sheet
• Parchment Paper

Method

 

1. Preheat oven to 325 F. Line a baking sheet with parchment paper or spray with oil.: As the oven warms you will notice a faint dry heat, and that steady warmth is what produces even toasting. Use parchment to prevent sticking and to make transferring easier. A common mistake is skipping the lining which can lead to burnt sticky bits, so take the extra minute. The sheet should feel evenly warm when you carefully hover your hand nearby.
2. Put oats in a large mixing bowl.: The dry rolled oats will look pale and slightly dusty, and they fill the bowl with a subtle oat scent. Using a large bowl gives you room to toss the mixture thoroughly. Avoid compacting the oats into a small bowl which can lead to uneven coating.
3. In a saucepan over low heat, melt coconut oil, Nutella, and honey together, stirring until smooth. Stir in salt. Pour this mixture over the oats and stir to coat the oats. Transfer to the prepared pan.: As the coconut oil melts, the Nutella will loosen and the honey will thin, creating a glossy syrup that smells of toasted chocolate and sugar. Stir constantly on low heat to prevent scorching, the mixture should become homogenous and pourable. Pouring it over the oats while warm helps each oat flake get a thin coating, which leads to crisp clusters. A frequent error is overheating which causes separation or a burnt aroma, so keep the flame low and watch for smoothness rather than bubbling.
4. Bake in preheated oven for 15 minutes. Stir in chopped hazelnuts. Return to oven and bake for another 15 minutes.: In the first bake the oats will start to dry and take on a light golden color, releasing a toasty, nutty scent. After the first 15 minutes stir to redistribute hot spots and add the hazelnuts so they toast without burning. The second bake deepens the color to a richer golden brown and creates crunchy clusters. Listen for a faint popping of nut oils and smell the sweet toasted aroma. Avoid skipping the stir, or some bits will overbrown.
5. Cool completely. Stir in chocolate chips.: Cooling is crucial because the granola sets as it drops to room temperature, forming those coveted clusters. As it cools, steam escapes and the mixture hardens slightly under your spoon, which is the right sign. Once cool, gently fold in the milk chocolate chips so they retain their shape. A common slip is mixing in chips while still warm, which melts them into the granola.
6. Store in airtight container.: Place the cooled granola into an airtight jar or container to preserve crunch and prevent moisture absorption. Stored properly it keeps its texture for days to weeks depending on humidity. One tip is to let it cool fully before sealing, otherwise trapped steam can soften the clusters. Check occasionally for any off smells indicating staleness.

Notes

• Double the hazelnuts for crunch Add more chopped hazelnuts to intensify the nutty profile and give each bite a satisfying snap, especially nice if you enjoy a pronounced crunch.
• Swap coconut oil for neutral oil Use a neutral oil if you prefer less coconut aroma, which still helps with browning and crisping while keeping the flavor focused on the Nutella.
• Add seeds for texture Fold in seeds like sunflower or pumpkin at the end of cooling to introduce extra texture without changing the baking behavior of the oats.
• Press into bars After mixing, press the granola firmly into a lined pan and chill to create handheld bars ideal for on the go snacking.
• Toast hazelnuts first Briefly toast the hazelnuts before chopping to amplify their aroma and deepen the overall flavor profile of the granola.

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Meet Rachel Martinez

I’m all about making the ordinary extraordinary. Give me basic pantry staples pasta, canned tomatoes, dried beans and I’ll show you how to create restaurant-worthy meals without the restaurant prices. I believe everyone deserves to eat well, regardless of budget or skill level. I’m usually the voice asking, “Can we substitute this?” because I know not everyone has specialty stores nearby. Practical, flavorful cooking is my love language.