Warning: This granola tastes nothing like Nutella. It does, however, strike the perfect balance between sweet and salty. With a warm kiss of cinnamon and cocoa, and added protein and texture from the hazelnuts, it's a delicious twist on the plain old breakfast staple!
2 cups gluten-free rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/4 cup olive oil
1/4 cup honey
1/4 cup hazelnuts, chopped
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and roast hazelnuts for 5-10 minutes, or until fragrant. Allow hazelnuts to cool, then roughly chop and set aside.
In a large bowl, mix oats, cinnamon, salt, and cocoa powder together. In a small saucepan over medium-low heat, warm olive oil and honey until combined. Remove olive oil and honey from heat and stir in vanilla extract. Pour the wet ingredient mixture over the dry ingredients and stir until everything is incorporated. Pour granola onto the lined baking sheet and bake in the center rack of the oven for 30-40 minutes, stirring only once halfway through.
Remove from heat and allow granola to cool completely before breaking it into clusters with your hands. Mix in chopped hazelnuts and store in an airtight container for up to two weeks.