Crunchy & Chewy Chocolate Hazelnut Granola for #SundaySupper

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#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!

Needless to say, the blender and food processor and baby food maker have been working harder than the jaws and teeth around here. Heck, one of us doesn’t even have teeth.

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…

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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? 

5 from 4 votes

Crunchy & Chewy Chocolate Hazelnut Granola for #SundaySupper

Granola that tastes like Nutella brownies, only with crunchy bits and chewy chunks!

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Ingredients

• One 13 oz. jar about 1 1/4 c chocolate hazelnut spread (like Nutella)
• 1/2 c honey can probably use agave or maple syrup, as well
• 1/2 t salt
• 3 c old fashioned oats gluten free, if necessary
• One 6 oz. bag about 1-1 1/4 c hazelnuts, skins removed, if not already (see Note), and coarsely chopped

Instructions

• 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.

Notes

I like this method for removing the hazelnut skins by boiling them in baking soda and water, instead of the alternative method of roasting them in the oven, since they are going to be roasted when the granola bakes.

Author: Brianne @ Cupcakes & Kale Chips, adapted from Something Swanky's Chewy Peanut Butter Granola

Course: Dessert, Snack

Did you make this?

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Enjoy!

Need some more crunch?

• Almond Joy Puppy Chow
• Cheddar Crackers
• Snickerdoodles

Plus here are all the awesome #SundaySupper Crunchy Goodness recipes:

Crispy Appetizers:

Crunchy Entrees and Sides:

Munch on Snacks:

Crisp Dessert: