Hazelnut Chocolate and Dried Cherry Granola Clusters

Almonds and walnuts get all the glory, but today, hazelnuts steal the spotlight and for good reason! This granola recipe is inspired by my all time favorite cookie, Baci di Dama, a hazelnut and dark chocolate Italian sandwich cookie. If I had a little more self control around Baci di Dama, I might be able to keep them in a cookie jar to enjoy at a sustainable pace, but the truth is I don’t. If they are in the house, they are as good as gone! I have them first thing in the morning with my coffee, I snack on them every time I walk through the kitchen, I make an extra cup of coffee in the afternoon to sneak a few more and then, of course, there is dessert.

So, in the interest of health, I’ve come up with a delicious alternative– Hazelnut, Dark Chocolate and Dried Cherry Granola Clusters. The hazelnuts are filled with antioxidants, the flaxseeds are rich in Omega-3 fatty acids and the rolled oats have been proven to reduce cholesterol. And, it is incredibly versatile. Sprinkle it over yogurt to brighten up your breakfast, scatter it on top of salad for an added crunchy bite, toss a handful into your baked goods for extra texture, sprinkle it over an ice cream sundae or just eat it by the handful. I hope you enjoy it as much as I do!

Notes: I use extra thick rolled oats because they have more texture, but regular rolled oats will work just fine. I would not recommend using quick oats because they are pre-cooked, pressed thinner and don’t have the structure to stand up to the other ingredients.

The ground flaxseed acts as a binding agent that creates larger clusters of granola. I like using ground flaxseed for the added health benefit, but if you can’t get your hands on it, feel free to substitute all purpose flour.

Most granola recipes suggest you mix the granola halfway through the baking process. Feel free to do this if you like, but I prefer to have larger clusters of granola, so I allow it to bake and cool. Once the granola has cooled, it will harden like brittle and you can break it down to whatever size you prefer.

I bought a bag of food safe gel silica packets from Amazon and keep them on hand to use for anything that calls for airtight storage. It works like magic on meringue cookies and this granola, and they couldn’t be simpler to use, just pop one packet at the bottom of your airtight container, then add the granola. It absorbs excess moisture and keeps the granola fresh and crisp.

To begin, preheat the oven to 350°F.

Put the hazelnuts in a large Ziploc bag and using a meat mallet, or rolling pin, pound the hazelnuts, until they resemble a coarse chop.

Add the rolled oats, chopped hazelnuts, ground flaxseed and salt to a large mixing bowl and mix until ingredients are well combined.

In a separate bowl, add the olive oil, honey and vanilla extract and whisk until homogeneous. Then, add the wet ingredients to the dry ingredients and stir until well combined.

Line a large sheet pan with parchment paper, and then using the back of a spoon, spread the granola into a thin layer and press it into the pan.

Bake for 15-20 minutes. When it’s done, it will be golden and fragrant. Be careful not to over bake.

While the granola is baking, measure out the chocolate chips and chop the dried cherries and set aside.

Once the granola has cooked, remove it from the oven. Let it cool for 5 minutes, then scatter the cherries and chocolate chips in an even layer on top of the granola. Then, using the flat side of a spatula, press the toppings into the warm granola. This allows the dried cherries and chocolate chips to become part of the granola clusters, rather than just mingling with them. The chocolate chips might soften or melt slightly but they will harden as they cool.

Allow the granola to cool completely. It will continue to firm as it cools. Then, break the granola into large chunks and store in an air tight container for up to 1 month.