This hazelnut and chocolate protein granola contains no added oil: hazelnut butter, nuts and hemp seeds provide plenty of fat and flavour. The optional vanilla protein powder makes it the perfect protein-rich breakfast – ideal for long, concentrated mornings.

Best enjoyed with homemade yoghurt, some fruit and a pinch of cinnamon on top.

Ingredients

Base & Crunch

• 100 g oat flakes (fine or large)
• 3 tablespoons hemp seeds
• 3 tbsp hazelnuts (roasted, roughly chopped or whole)

chocolate hazelnut flavour

• 2 tbsp hazelnut butter
• 3 tablespoons agave syrup
• 2 tbsp cocoa powder

Protein boost (optional)

• 50 g vanilla protein powder (optional, alternatively neutral protein powder)

After baking

• 2 tbsp dark chocolate (chopped)
• 1 teaspoon cinnamon

Preparation

Prepare the oven

Preheat the oven to 150 °C top/bottom heat. Line a baking tray with baking paper.

Mix dry ingredients

Mix the oats, hemp seeds, roasted hazelnuts, cocoa powder and – if using – vanilla protein powder in a large bowl. Mix everything together until the cocoa powder is evenly distributed.

Mix in the hazelnut butter and agave syrup.

Add the hazelnut butter and agave syrup. Mix with a spoon or your hands until all the flakes are slightly shiny and small clusters form. If the mixture seems very dry, add 1–2 tablespoons of water or an extra dash of agave syrup as needed.

Baking granola

Spread the mixture evenly on the baking tray and press down lightly. Bake for about 10–15 minutes, keeping an eye on it towards the end: it should smell fragrant and be lightly browned, but not too dark.

Allow to cool and refine

Remove the baking tray from the oven and leave the granola to cool completely – this will make it really crispy. Only then sprinkle dark chocolate and cinnamon over it and mix in carefully so that the chocolate does not melt completely.

Store

Place the hazelnut and chocolate granola in an airtight jar or tin and store in a cool, dry place.

Tips & Variations

• Without protein powder:
  The recipe also works without it – simply leave it out. If you still want more protein, serve the granola with Greek yoghurt, skyr or quark.
• Adjust sweetness:
  For less sweetness, reduce the amount of agave syrup slightly or combine with a little erythritol or xylitol.
• Crunch factor: Press
  the mixture together on the baking tray rather than spreading it out too thinly – this will create nice granola clusters.
• Vary the chocolate flavour:
  add more cocoa for a more intense chocolate flavour, or replace some of the dark chocolate with cocoa nibs.

Serving suggestions

• with homemade yoghurt and fresh berries or pear slices
• over warm apple compote as a “breakfast dessert”
• as a crunchy topping on overnight oats or chia pudding

More delicious recipes

• granola
• Oatmeal tiramisu with crunchy granola

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