Chunky Monkey Hazelnut Granola
Your kids will be excited to learn that here in Oregon, we are the proud producers of 99% of the U.S. hazelnut crop. With the fall harvest just around the corner, it is the perfect time to get your kids in the kitchen and cooking with local hazelnuts. They’ll love the buttery taste from the hazelnuts paired with sweet banana and chocolate chunks in this crunchy granola.
10 (½ cup) Servings
You Will Need:
3 cups rolled oats
½ teaspoon cinnamon
½ teaspoon sea salt
½ cup mashed ripe banana (1 large banana)
⅓ cup pure maple syrup
1 large egg white
2 tablespoons oil
1 teaspoon pure vanilla extract
⅓ cup hazelnuts, coarsely chopped
⅓ cup semi-sweet chocolate chunks or chips
Make It:
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Preheat oven to 325°F. Line a baking sheet with parchment paper or silpat.
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In a large bowl, combine dry ingredients (oats through salt).
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In a medium bowl, whisk together wet ingredients (banana through vanilla) or process in a blender until well combined. Pour into dry mixture and combine with a rubber spatula.
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Evenly spread granola on prepared baking sheet. Bake for 20 minutes. Stir in the hazelnuts. Cook for an additional 20 minutes until golden. Let granola cool completely and stir in chocolate. Store in a jar or airtight container.
Kids in the Kitchen:
Start with a visit to the Portland Farmer’s Market at Portland State University on Saturday and visit the stand of Freddy Guys Hazelnuts – a family-run hazelnut orchard that grows, harvests, and roasts their own hazelnuts. Once you’re back in the kitchen, have your kids measure all the dry ingredients and stir in the wet ingredients. Have them make the recipe their own by giving them some options. You can ask if they’d like to use cinnamon, nutmeg, or pumpkin pie spice (for the spice). Give them the option of swapping in ½ cup of quinoa or millet for ½ cup of the oats or tossing in ⅓ cup of dried fruit (such as cherries, cranberries, or blueberries) along with the chocolate.