Nutella Granola

by Allison @ Alli 'n Son on April 22, 2013

Each and every morning I’m faced with a huge dilemma. What should I eat breakfast?

My heart wants chocolate.

My brain cries for something healthy.

My body shouts out for chocolate.

My runners legs scream for something to fuel them.

And thus, I am torn. Chocolate or healthy.

Chocolate or healthy.

Chocolate or healthy.

It’s an age-old question.

Thank goodness I have finally found the perfect way to combine chocolate and healthy.

Some may say that it can’t be done. But I say…well, nothing, because I’m running away as fast as I can just so I don’t have to hear their anti-chocolate thoughts. Anyone who is anti-chocolate isn’t a friend of mine.

Nutella granola

And so, I present to you, Nutella granola. Sweet, heavenly chocolate and hazelnut, you make my heart sing.

Adapted from Creative Kitchen Adventures, my Secret Recipe Club buddy for this month, Denise has saved breakfast! This granola is a crunchy, sweet, full of belly-filling, run-powering goodness. It’s one of the only homemade granola recipes that I’ve seen which actually clumps together like granola should.

It’s simple delightful eaten by the handful.

It’s to-die-for sprinkled atop some homemade vanilla yogurt and paired with fresh berries.

Nutella granola

It’s granola, meets chocolate, meets perfection.

Nutella granola

Chocolate Hazelnut (Nutella) Granola

Chocolate Hazelnut (Nutella) Granola

Homemade granola with a chocolate surprise, Nutella!


  • 1/2 cup honey
  • 1/2 cup Nutella or other chocolate hazelnut spread
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 4-1/2 cups old fashioned rolled oats (see note below)


  1. Preheat oven to 350 degrees. Lightly spray a baking sheet with nonstick spray.
  2. In a large bowl add the oats. Set aside.
  3. In a small sauce pan over medium heat melt the Nutella. Add the honey, stirring until smooth. Stir in the vanilla extract and cinnamon.
  4. Stir the chocolate mixture into the oats until evenly coated. Bake for 10-15 minutes, or until the oats are golden brown.
  5. Remove the granola from the oven and set the baking sheet on a cooling rack. Cool for exactly 20 minutes. Any longer and the granola could stick to the baking sheet, any shorter and it won't clump together.
  6. Break up the granola with your hands or a spatula.
  7. Store in an air tight container in the fridge.


For some extra flavor substitute 1/2 cup of the rolled oats for shredded coconut, or your favorite nuts such as almonds or walnuts.

Adapted from Creative Kitchen Adventures

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