Hazelnut cacao nib granola from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 145) by Megan Gordon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bching on November 02, 2018

    Really good and relatively easy. I omitted the walnuts and doubled the amount of hazelnuts. I followed Megan's suggestion for keeping on the savory side. A keeper!

  • Rutabaga on March 01, 2016

    I used pecans instead of walnuts in this recipe, also, although I could see just using all hazelnuts, too. This is a really good flavor combination; everything just blends together seamlessly. I appreciate that it's not too sweet. Those who prefer it sweeter could sprinkle some sugar on top to make up the difference.

  • Summerlandsky on September 17, 2014

    Amazing! I am an incredibly picky granola eater and this recipe made my toes curl in happiness. I did sub pecans for the walnuts because I like their taste better, and it was a perfect pairing with the hazelnuts, cocoa nibs and coconut. This is going on the pantry staple list for sure.

  • monica107 on February 08, 2014

    Possibly the best granola I've ever had.

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