#SundaySupper is ready to munch on recipes full of Crunchy Goodness. I made something a little crunchy, a little chewy, a little nutty, and a whole lotta chocolaty with my Crunchy & Chewy Chocolate Hazelnut Granola.
I have to tell you, I had to laugh when I saw this week’s theme. I mean, the timing was impeccable. The Bug, a little over a week out from having his tonsils removed, has been going through the progression from ice pops to applesauce to smoothies to butternut squash soup to overcooked macaroni and cheese. We finally made it to meatballs and hot dogs.
Baby Smiles just had his first taste of solid food a couple days ago – bananas! Tomorrow we move on to food number two – either rice cereal or butternut squash. I’m already seeing a difference from The Bug. From his first spoonful, he just wanted to eat, eat, eat. Baby Smiles is taking a little more time getting used to the idea of taking food off a spoon, and working it through his mouth and down the hatch. But it is so much fun!
So The Hubby and I were glad we had a bowl of this sitting around…
Something with texture! Crunch!
Although my waistband wasn’t too happy. This stuff was seriously addictive – basically Nutella crack. Yes, it is granola, and it’s made from oats and nuts, so it’s not like we are talking ice cream and brownies here, but it definitely is more of a dessert-type granola, as opposed to a healthy topping for your Greek yogurt at breakfast. I mean, I am not opposed to chocolate for breakfast (like this oatmeal or this granola or this smoothie), but this one is a bit more decadent.
And speaking of brownies, that’s what this Chocolate Hazelnut Granola tastes like. Only crunchier. Baking the oats coated in Nutella just amplified the chocolaty nuttiness The edge pieces crisped up, while the middle stayed chewy, so when you let it cool and chop it up, you get a little in each bite. Texture galore, and it seriously does start to tire out your teeth. Well, maybe only if you eat half the bowl in one sitting. But one thing that didn’t get third out – my tastebuds. The Hubby declared, “You HAVE to post this recipe. This stuff…crrunch crrrrunch…is sooo…munch munch…goooood!”
Can’t tell you if it was Bug-approved – it disappeared long before he’ll be ready to start swallowing it again.
If you put it in a bowl, it will stick together, so I recommend storing it in a plastic bag so you can bang it around bait every once in awhile to break it up to sprinkle over some yogurt or ice cream. Unless you just want to gnaw on big hunks straight out of the bowl. Not that I would know anything about that…
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And check out all of today’s crunchy good recipes at the bottom of this post.
Chips, popcorn, cookies, carrots, apples – what is your favorite crunchy food?
- One 13 oz. jar (about 1¼ c) chocolate hazelnut spread (like Nutella)
- ½ c honey (can probably use agave or maple syrup, as well)
- ½ t salt
- 3 c old fashioned oats (gluten free, if necessary)
- One 6 oz. bag (about 1-1¼ c) hazelnuts, skins removed, if not already (see Note), and coarsely chopped
- Preheat oven to 350°F and line a sheet pan with parchment or a Silpat.
- In a large bowl, whisk together the chocolate hazelnut spread, honey, and salt.
- Add oats and hazelnuts, and stir until completely coated.
- Spread in a single layer on the sheet pan, spreading out as much as possible.
- Bake for 30-45 minutes, stirring every 10-15 minutes. The longer you bake it, the crunchier it will be, but it will still be liquidy when you take it out of the oven.
- Allow to cool completely on the sheet pan. It will harden as it cools. Break up or chop into pieces.
- Store the granola in an airtight container or a plastic storage bag. If you put it in a container, it will likely stick together, so storing it in a bag is easier if you want to break it apart into smaller pieces.
Need some more crunch?
Plus here are all the awesome #SundaySupper Crunchy Goodness recipes:
Crispy Appetizers:Bitterballen from The Urban Mrs. Caprese Wontons from Jane’s Adventure in Dinner Crispy Broccoli Cheddar Bites from Curious Cuisiniere Waldorf Salad from Noshing With The Nolands
Crunchy Entrees and Sides:Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie Penny’s Taco Salad from Webicurean Popcorn Chowder from The ROXX Box Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen Strawberry and Mozzarella Flatbread from Family Foodie
Munch on Snacks:Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes Duck Fat Chex Mix from The Texan New Yorker Easy Vegan Granola from Killer Bunnies, Inc Fried Veg Momos with Cheese Recipe from Masala Herb How to Make Homemade Sweet and Salty Trail Mix from Neighborfood Orange Spiced Cashews from Hip Foodie Mom Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos Sourdough Grissini from girlichef Spicy Lentil Crackers from Cindy’s Recipes and Writings Sweet and Spicy Roasted Pepitas from Alida’s Kitchen Sweet Potato Chips from Kudos Kitchen By Renee Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen Vanilla Almonds from That Skinny Chick Can Bake
Crisp Dessert:Boo Berry Cereal Treats from Pies and Plots Choco-Caramel Squares from Basic N Delicious Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen Chocolate Pecan Biscotti from The Food Army Wife Cookie Brittle from Juanita’s Cocina Double Banana Pie Krispie Treats from What Smells So Good? Honeycomb Crunch Candy from Food Lust People Love Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days Salted Caramel Cashew Cookies from Mess Makes Food