Swiss Chocolate and Hazelnut Granola

Ingredients

• 3 cups Rolled Oats
• 1 cup Hazelnuts
• 1/2 cup Swiss Dark Chocolate (70% cacao)
• 1/2 cup Maple Syrup
• 1/4 cup Coconut Oil
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Salt

Instructions

1. 1Preheat your oven to 300°F (150°C). Roughly chop the 1 cup of Hazelnuts into pieces that are approximately 1/4-inch to 1/2-inch in size.
2. 2Finely chop the 1/2 cup of Swiss Dark Chocolate (70% cacao) into small pieces, about 1/8-inch to 1/4-inch, and set them aside in a separate bowl.
3. 3In a large mixing bowl, combine the 3 cups of Rolled Oats, the roughly chopped 1 cup of Hazelnuts, the 1/2 cup of Maple Syrup, the 1/4 cup of Coconut Oil (melted), the 1/2 teaspoon of Cinnamon, and the 1/4 teaspoon of Salt. Mix thoroughly with a spoon or spatula until all the oats and hazelnuts are evenly coated with the wet ingredients.
4. 4Spread the granola mixture evenly in a single layer onto a large baking sheet (approximately 13x18 inches) that has been lined with parchment paper. Place the baking sheet into the preheated 300°F (150°C) oven.
5. 5Bake for a total of 20 to 25 minutes. After the first 10 to 12 minutes, carefully remove the baking sheet from the oven and stir the granola mixture with a spatula to ensure even toasting. Return the baking sheet to the oven and continue baking until the granola is golden brown, smells toasty, and feels crispy when gently pressed.
6. 6Remove the baking sheet from the oven and place it on a wire rack. Allow the granola to cool completely on the baking sheet, undisturbed, for at least 30 minutes; this cooling step is crucial for the granola to become truly crispy. Once completely cool, gently stir in the finely chopped 1/2 cup of Swiss Dark Chocolate.
7. 7Transfer the cooled Swiss Chocolate and Hazelnut Granola to an airtight container for storage.

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