Chocolate Hazelnut Granola Bars are a favorite snack, an on-the-go-breakfast, and an irresistible midnight treat! With a flavor profile similar to Nutella, with an added crunch and a splash of citrus, you'll want these on hand at all times.
There are granola bars, and there are Chocolate Hazelnut Granola Bars.
The unique blend of ingredients in these granola bars makes them stand out from all others.
Hazelnut Meal/Flour
Ingredients for Chocolate Hazelnut Granola Bars
(I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)
- hazelnut meal/four - Hazelnut meal/flour is ground, whole raw hazelnuts. I like this one from Bob's Red Mill.
- hazelnuts - If you purchase blanched hazelnuts, you'll have less work. The instructions in the recipe will guide you through removing the skins, so with their skins is okay too.
- old fashioned rolled oats
- cacao nibs - Cacao nibs are tiny bits of fermented, dried, roasted and crushed cacao beans. That's all they are -- no sugar, no milk, just the bean.
- unsalted butter - I bake with unsalted butter so I can control exactly how much salt is in the recipe.
- brown sugar - Both dark and golden are okay for this recipe.
- orange juice - Preferably freshly squeezed, though store bought is okay too.
- orange zest
- honey
- salt - I bake and cook with Kosher salt. (It’s coarse and salts foods in a subtle way that enhances their flavor without making them taste salty.)
- semisweet chocolate
How to Make Them
(More detailed instructions are in the recipe card below.)
- In a medium-sized bowl combine oats, hazelnut meal, coca nibs, chopped hazelnuts and salt.
- In a large mixing bowl, combine softened butter, sugar, orange zest and juice and honey.
- Add the dry ingredients to the butter mixture and mix it until everything is evenly blended -- it will resemble cookie dough.
- Use a spatula to help you "pour" the granola mixture onto a parchment-lined baking sheets.
- Use a flat-bottomed metal spatula to flatten out the mixture. It should be about ½-inch thick.
- Roast in a preheated 350°F oven until it's a dark golden brown.
- Let it cool on the baking sheet until it's hard, but still soft enough to cut through without it cracking, about 10 minutes.
- Cut the cooked granola into about evenly sized, rectangular bars.
- Place the cut granola bars on a second, parchment-lined baking sheet, with 1 to 2 inches between them. Drizzle melted chocolate over them and let them cool completely until the chocolate has hardened. (This could take a while — to speed it up, you can place the baking sheet in the refrigerator for about 10 minutes.)
How to Peel Hazelnuts
- Preheat the oven to 375°F, and place the hazelnuts in a single layer on a baking sheet.
- When the oven is preheated, roast them until they are very aromatic and the skins are cracking, about 5 minutes.
- Let them cool for at least 5 minutes, and then they can be rubbed together in your hands, or in a dish towel, and the skins should flake away. (Some tiny bits of skin will remain, and that's okay.)
Can you make granola cereal instead of bars?
Absolutely! After removing the granola from the oven, instead of cutting it into bars, crumble it with your hands, and omit the chocolate drizzling.
Recipe Tips and Substitutions
- If you are gluten-free, make sure the oats you use say they're gluten-free -- otherwise, there could be traces of gluten.
- When I break up the granola for cereal I like to add a handful of mini chocolate chips.
- If you want to substitute hazelnuts with a different nut, you can use almond meal and blanched almonds.
How to Store Them
- Store the granola bars in a tightly sealed container, with parchment or wax paper between layers. If stored this way in a cool dark place, they should keep their crispness for at least four days.
I hope you love these Chocolate Hazelnut Granola Bars as much as I do!
More granola recipes:
Chocolate Hazelnut Granola Bars Recipe
These granola bars are fantastic for an on-the-go-breakfast, a delightful mid-day treat, or an irresistible midnight snack!
- sheet pan
- parchment paper
- 1 cup hazelnuts
- 2 cups Old Fashioned rolled oats
- 1½ cups Bob's Red Mill Hazelnut Meal/Flour
- 1 cup cacao nibs ((see notes))
- 1 teaspoon salt
- ½ cup unsalted butter, (softened to room temperature)
- 1 cup dark brown sugar
- 1½ tablespoons orange zest ((from about 2 Naval oranges))
- ½ cup fresh orange juice
- 3 tablespoons honey
- 1½ cups semisweet chocolate, (finely chopped and then melted)
-
Roast and peel hazelnuts. Preheat the oven to 375°F, and place the hazelnuts in a single layer on a baking sheet.
When the oven is preheated, roast them until they are very aromatic and the skins are cracking, about 5 minutes. Let them cool for at least 5 minutes, and then they can be rubbed together in your hands, or in a dish towel, and the skins should flake away. (Some tiny bits of skin will remain, and that's okay.) Roughly chop the nuts and set them aside.
-
Reset oven and prepare pans. Turn the oven down to 350°F, and line two baking sheets with parchment paper.
-
Make the batter. In a medium-sized mixing bowl combine the oats, hazelnut meal, cocao nibs, the chopped hazelnuts and salt. Mix and set aside.
In a large mixing bowl, combine the softened butter, sugar, orange zest and juice and honey. Mix until smooth.
Add the dry ingredients to the butter mixture and mix it until everything is evenly blended -- it will resemble cookie dough.
-
Bake. Use a spatula to help you "pour" the granola batter onto one of the parchment-lined baking sheets. Use a flat-bottomed metal spatula to spread it evenly. It should be about ½-inch thick and cover the sheet.
Bake in the preheated 350°F oven until it's a dark golden brown, about 30 minutes.
-
Cool. Let it cool on the baking sheet until it's hard, but still soft enough to cut through without it cracking, about 10 minutes.
-
Slice. With a Chef's knife, cut the cooked granola into about 27 evenly sized, rectangular bars.
-
Drizzle with chocolate. Place the cut granola bars on the second, parchment-lined baking sheet, with 1 to 2 inches between them. Now use a small spoon to drizzle the melted chocolate over the bars. (This will work the best if your chocolate has just been melted and is still very warm.)
-
Cool. Place the chocolate-drizzled bars on a large plate or platter to let the chocolate cool and harden completely. This might take an hour or so at room temperature. To speed it up, you can place the baking sheet in the refrigerator for about 10 minutes.
Calorie count is only an estimate.
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Shannon
Can't wait to try these!!
Andrea M
I found a grain-free bread made with ground hazelnuts and flax. Oh my word, one of my favorite recipes!
Jackie Watson
Hazelnut and any chocolate!
valentina
Jackie, this is my personal favorite combination! 🙂
Linda S.
Biscotti
valentina
Oh perfect, Linda -- dipped in coffee, I hope. 🙂
mary
Can't wait to make these!!!!!!
valentina
Hope you love them, Mary! Thanks for stopping by.
HilLesha
I love Spiced Hazelnut Hummus. 🙂
valentina
Hazelnuts in hummus -- I've never had that and now I'm dying to! I bet it's so delicious!
coleen laski
Awesome products to work with. Can't wait to try the bars!
valentina
Hope you try them & love them. Thanks, Coleen. 🙂
heather
My favorite use of hazelnut meal flour is in pie crusts it adds that extra something.
valentina
I totally agree, Heather. And that extra something is delicious flavor. 😉
Vicki Andrew
I think I would like to try it with a fresh fish filet
valentina
Vicki, I've been wanted to try it with fish, too. I have a chicken recipe coming later in the week that uses it as a "crust." Fish will be next. 🙂
Calli W
I love hazelnut spread in crepes!
valentina
Hazelnuts + crepes = YUM!
Margot C
I've been very into nut flour lately. It's great stuff for making tart shells. I haven't had (or even seen) hazelnut before though.
valentina
Sending you winning vibes, Margot. You'll love this! 🙂
Melissa
I actually just had hazelnut spread on my french toast… favorite way to eat it!
valentina
Wish I had just had that, too! Sounds divine. 🙂
Michelle L.
To be honest, I have never tried cooking or baking with hazelnuts, although I do love making hazelnut crescent rolls for breakfast.
valentina
the rolls sound yummy!
Joni Owada
I have never used hazelnuts in cooking, but love to eat them plain!
valentina
Joni, if you love them plain, you will love to bake and cook with them. 🙂
Jeffrey
I like both hazelnuts and hazelnut flour in chocolate chip cookies, preferably with dark chocolate chips.
valentina
I must try those cookies, Jeffrey!
Cynthia C
I like to use hazelnuts to make a crust for my cheesecakes.
valentina
I love hazelnut crusts, too. 🙂
Denise S
I just like eating hazelnuts as they are.
valentina
Pure and simple is often the best. 🙂
katy
hazelnuts are very common in baking russian dishes. I love it in cakes
valentina
No wonder I've loved so many Russian foods I've tried.
Tara
I can't wait to try these!!
valentina
Hi Tara! Hope you love them! Both my kids are big fans.
Marsha
I like to use hazelnuts to make a crust for a chocolate cream pie
valentina
Hazelnut crusts are the best!
jen peak
I love hazelnuts for crusts, hazelnut spread on anything, and Hazelwood oil for skin care (esp eczema)
valentina
I didn't know about their use in skin care. Good to know! I've used avocados in my hair, so why not? 😉
Jannet Kwan
glazed it with honey and shrimps.
valentina
Yum!
karen
In flourless chocolate cake!
valentina
Karen, you're making me want dessert -- right now!
Arthur Martin
Those bars really look delicious.
valentina
Thanks, Arthur. 🙂
Kelsey
My most common use is eating nutella right off the spoon.... But fave is probably in granola bars with quinoa and brown butter.
valentina
Kelsey, I couldn't agree more -- best way to eat Nutella is with a spoon!
Alison Png
These look amazing! I never thought of using hazelnut flour, but that's genius. Also the little touch of orange juice and zest is a nice touch to balance out all those earthy flavors.
valentina
Thanks so much, Allison! 🙂
kellirc
I've never used it, but I have eaten Nutella, and it is the best! I would love to try the hazelnut meal.
valentina
If you love Nutella, you'll love using this in chocolate desserts!
Julie
I have not used hazelnut before but want to try it thanks for the giveaway
valentina
I hope you love it when you try it. 🙂
Marilyn B.
Hi, there,
Your recipe looks fabulous! Can't wait to try it! I mainly use nut flours to make gluten-free pie crusts my daughter who is following "The 100 Diet." I fill them with a tofu cheesecakes filling. I think I can even adapt your recipe flavors to my basic recipe (which is lemon-based) and change it up a bit. Thanks for this terrific giveaway. Hope I win!
valentina
Thanks so much Marilyn. Yes, it's perfect for GF pie crusts, and lemon is so delicious with hazelnuts!
Jeri
Nutella, I wish I'd invented it.
valentina
Me too!
alyce poalillo
I chop whole hazelnuts and put them in my nut bread
valentina
Best nut in the bread, I'm sure. 😉
christina moore
My favorite are Hazelnut and chocolate!
valentina
Ditto!
Mihaela Day
https://www.facebook.com/mihaela.day.7/posts/1477520895795519?stream_ref=10
cindy sullivan
scones
valentina
delish!
kelly
Just getting into Bobs' products ! These look yummy !!!!
valentina
Thanks, Kelly. 🙂
Jayme
Valentina!! These look absolutely delicious!!
valentina
Thank you, Jayme! XOXO
Nicole Presley
I like to use hazelnuts in chocolate cake.... it the best!!!
valentina
Agreed!
Brandy
Ooh, looks delicious. My granola attempts always fail.
valentina
Brandy, try these -- I don't think you'll fail. Email me with questions if you have them while you're cooking. Really.
Becca from ItsYummi!
I've never tried Hazelnut flour, but I LOVE the flavor of hazelnuts. I drink it in my coffee every morning 🙂
valentina
Coffee, another of my favorite flavors on the planet.
Dorothy at Shockingly Delicious
Never thought of nut flour as a chicken coating. Great idea! Want those bars. Right now. Seriously, are there any left?
valentina
Thanks, Dorothy! XO
Ericka @nibblesnfeasts
These look amazing!
valentina
Thanks, Ericka! 🙂
Cathy | She Paused 4 Thought
Those are the best looking granola bars I have ever seen.
valentina
Thanks so much, Cathy!!
Amy L
I like hazelnut biscotti
valentina
me too! and even better dipped in coffee!
Bijouxs
I LOVE hazelnuts…so I know I will love these!
valentina
Thanks so much, Lynn. 🙂
Melankalia
I've actually never tried the hazelnut meal, but I'm thinking it would be fabulous in my favorite brownie recipe!
valentina
I'm thinking I agree! 😉
Kelly at Tasting Page
I can almost taste how good these look right through the screen!
valentina
Thanks so much Kelly! xo
Judy at Two Broads Abroad
Hazelnuts, hazelnuts I'm just crazy for hazelnuts. These look divine.
valentina
Me too!!!
Kitty Iecvan
I like making hazelnut butter!
valentina
Oh my gosh - YUM! Spread on a croissant!
itzia
I haven't had an opportunity to try hazelnuts but I'd like to try it in a cookie
valentina
Perfect in cookies. 😀
Kim
Looks delicious!
valentina
Thanks, Kim!
Amanda J
I actually have not tried any recipes with hazelnuts before but I would love to try some granola or energy bars with them.
valentina
Amanda, you must try hazelnuts!
Tori Avey
What a delicious recipe! Great flavor combination. 🙂
valentina
Thank you Tori! xoxo
Trish
I love Hazelnuts and Chocolate! I love a chocolate cream pie with a hazelnut crust. Yum. 🙂
valentina
Wowza -- I might just have to make that, Trish.
David
Skip that recipe? No way! I {heart} Nutella, too - and i have never had hazelnut in a granola bar.
valentina
Thanks for not skipping it, David. xo
Jennifer Finn
I love hazelnut!!
Rhonda Cunningham-Phillips
I have always loved hazelnuts! I would probably make a chocolate pie, with hazelnuts in the crust, and sprinkled on the top.
valentina
I want that pie, Rhonda!
D Schmidt
I love hazelnuts included in brownies.
valentina
Sounds perfect to me. 🙂
milass
I like adding them to pancakes or using them to crust baked tofu.
joe gersch
i like hazlenut pie crust
valentina
yes, delish in crusts!
Dana @ Foodie Goes Healthy
Valentina- I would love to make these. Do you have any dairy-free suggestion instead of the butter? Also, I really want to try this meal on fish. I hope I win the giveaway so I can try this product. Thanks for the great recipe.
valentina
Hi Dana! You can try coconut oil. Don't melt it, just "cream" it with the sugar as you would the butter. Let me know how it turns out. Thank YOU for checking out the recipe. 🙂
kelly
You are SOOO imaginative!!!! I'm planning this for Sunday dinner!
valentina
Kelly, thank you SOOO much! 😀
Chrysa
Looks so delicious!! I like to use hazelnuts to make homemade nutella.
valentina
Thanks, Chrysa. Great idea!
ashley cossette
My favorite use for hazelnuts is to put them in cookies! so many people are obsessed with the spreads, adn not enough focus on the nut itself! 🙂
valentina
I love it all.
Lana
Oh, Valentina, these look amazing! I can only imagine how heavenly they taste!
valentina
Lana, thank you so much! XO
Dorothy Deakyne
I use hazelnut flour on my cinnamon rolls
valentina
cinnamon is just lovely with hazelnuts - love it!
Kelsey S
I love making a chocolate hazelnut torte. Darn, if it was not so much work I would make one now!
valentina
Me too, Kelsey! Yum!
Michael
Made these this afternoon. The "batter" was delicious, so I expect the bars to be, too (they're currently finishing cooking).
The recipe isn't actually clear about what to do with the chopped nuts. I assume they're lumped in with the "dry ingredients" step, but it isn't 100% clear.
Thanks for the recipe!
valentina
Hi Michael, so happy you tried this recipe. Yes, you are correct, the chopped nut get mixed into the other dry ingredients - the oats, etc. Thanks for pointing that out -- I really appreciate it, and I edited that step so it's clear now. Hope they turned out well! 🙂
Lucia smith
I wish to make Chocolate Hazelnut Granola Bars with ghee instead of butter. May I try pure cow ghee replacing butter? Ghee is more nutritious than butter and will it be the right choice for preparing granola bar? please suggest me. is there any suggestion? I prefer using Milkio grass-fed ghee for all culinary purposes.
valentina
Hi Lucia. Yes, you can definitely use Ghee instead. I hope you love the recipe! 🙂 ~Valentina