Nutella Granola

I’m definitely in agreement with the fact that breakfast is the most important meal of the day; it sets you up for all of the challenges ahead and what better way to do that than with chocolate – or more specifically, nutella. There might not be an actual nutella jar in sight but you wouldn’t even guess it as the rolled oats, seeds and hazelnuts are coated in a combination of rich melted chocolate and vegan chocolate hazelnut spread, then baked until crisp and left to cool before stirring through extra chunks of hazelnut chocolate – perfect for topping a bowlful of creamy nutella nice cream and if you want to go all out, with a nutella latte on the side too.


  • 1 and 1/2 cups rolled oats
  • 1/2 cup hazelnuts
  • 1/4 cup mixed sunflower and pumpkin seeds
  • 65g vegan hazelnut chocolate (I used vego)
  • 1.5 heaping tbsp vegan chocolate hazelnut spread
  • tbsp maple syrup
  • 1.5 tbsp coconut oil


  1. Pre heat the oven to gas mark 4 and line a large baking tray with grease proof paper.
  2. In a small pan, melt the coconut oil and half of the hazelnut chocolate over a low heat.
  3. Add the oats, hazelnuts and seeds to a large mixing bowl and mix well.
  4. Once the chocolate has melted, add the chocolate hazelnut spread and maple syrup to the pan and stir over a low heat until fully combined.
  5. Pour the liquid over the dry ingredients and mix well, ensuring that everything is coated.
  6. Add the granola to the baking tray and bake for 20-25 minutes, stirring every 5 minutes to ensure that it bakes evenly and doesn’t burn. Meanwhile, chop the remaining chocolate in to small chunks.
  7. Remove from the oven when golden brown and fragrant and transfer to a wire rack and leave to cool fully before stirring through the remaining chocolate.
  8. Transfer to an airtight container, where it will keep well for up to a month.
  9. Serve as desired! It’s delicious alone with chilled almond milk, sprinkled on nut butter toast, blitzed in a smoothie or my favourite – generously scattered over nice cream with lashings of nut butter and frozen raspberries.

If you make this, don’t forget to tag me on Instagram @nourishingyas and #nourishingyas x

Posted by

Hi, I'm Yasmin! Plant based recipe developer and certified health and wellness influencer. I share simple, nourishing plant based recipes along with tips on healthy living, mental health and well being, in the hope that I can inspire others to be the healthiest and happiest versions of themselves.

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