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Cabarrus Magazine

Breaking Bread: Chocolate-Hazelnut Granola

Apr 01, 2018 08:30AM ● By Jason Huddle

Breaking Bread: Chocolate-Hazelnut Granola

(Makes 30 Servings)



One 12 oz. bottle Chocolate Rockin’ Protein Builder

12 cups rolled oats

1/2 cup maple syrup

3/4 cup oil

2 cups roasted hazelnuts

1/2 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

1/2 cup dark chocolate chips



Heat oven to 325°F. In a large bowl, combine protein builder, rolled oats, maple syrup, oil, hazelnuts, pumpkin seeds and sunflower seeds. Mix until oats, hazelnuts and seeds are coated. On a baking sheet, spread the granola in a thin layer and bake until golden brown – about 45 minutes, stirring every 10-15 minutes. Cool completely, then sprinkle in the chocolate chips and serve with yogurt, on smoothie bowl or as cereal.

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