Photo by Ashley McLaughlin
Cook Time
35 Mins
Prep Time
25 Mins
Total Time
55 Mins
Yield
6 to 7 cups

The first time Angela Liddon of Oh She Glows made this granola recipe, she knew it had to go into her latest cookbook, Oh She Glows Every Day. It stole the hearts of everyone who tried it, from her recipe testers to family and friends. It has also become a personal obsession for Liddon and her husband Eric. These granola clusters are brimming with fragrant toasted hazelnuts and almonds, and studded with chocolate chips and dried cherries. Binding it all together is a luscious mixture of maple syrup, coconut oil, and Liddon’s homemade roasted hazelnut-almond butter, which brings out the naturally nutty flavor of the granola. If you don’t want to make the homemade almond butter recipe, you can substitute with a store-bought alternative in a pinch. Hard as it is not to keep this granola all to yourself, it makes a lovely homemade gift special occasions like birthdays and holidays, too. Just allow it to cool completely and then fill up a mason jar and add a ribbon and tag.

Roasted Hazelnut-Almond Granola Clusters

Roasted Hazelnut-Almond Butter

Excerpted from Oh She Glows Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Angela Liddon.

How to Make It

Step 1

Preheat the oven to 300°F. Spread the hazelnuts over a small baking sheet and the almonds over another small baking sheet. Put both in the oven and roast for 12 to 14 minutes, until the hazelnut skins have darkened, cracked, and are almost falling off. Let the nuts cool on the sheet for 5 minutes or so. Transfer the hazelnuts to a damp dishcloth and rub vigorously until most of the skins fall off. The goal is to remove most of them, but a few stragglers are okay! Chop the hazelnuts and almonds and set aside.

Step 2

Preheat the oven to 300°F. Spread the hazelnuts over a small baking sheet and the almonds over another small baking sheet. Put both in the oven and roast for 12 to 14 minutes, until the hazelnut skins have darkened, cracked, and are almost falling off. Let the nuts cool on the sheet for 5 minutes or so. Transfer the hazelnuts to a damp dishcloth and rub vigorously until most of the skins fall off. The goal is to remove most of them, but a few stragglers are okay!

You May Like

Ratings & Reviews