Incredibly crunchy Hazelnut Carob Granola that takes less than 30 minutes to make! Vegan, gluten-free, and full of flavor with toasted hazelnuts and caffeine-free carob powder!
What is Carob?
Carob is a tree native to the Mediterranean region and the Middle East. It grows fruit that looks like dark brown bean pods.
You can actually eat the whole pods fresh or dried if you come across them. Carob powder is most common product you will find. You may also stumble upon carob extract, chips (like chocolate chips), or carob syrup.
In this recipe, I use powder because it's the easiest to find and the easiest to use.
This granola is vegan, gluten-free, and there's no need for a banana to bind it! Banana-free granola is actually so much crunchier! The perfect snack or an easy quick breakfast.
Try it with yogurt and this homemade Strawberry Vanilla Chia Jam!
Carob Granola ingredients:
You only need 7 simple ingredients to make this granola.
- hazelnuts - you're going to roast these separately so that you can remove the skins.
- rolled oats - use certified gluten-free for a 100% GF diet
- carob powder - the star of the show!
- coconut oil - this is what makes the oats crunchy along with the maple syrup
- maple syrup - the only sweetener in this granola. It's not too sweet which I find perfect in case I want to drizzle some maple syrup over the granola
- vanilla extract - this is optional but recommended for extra flavor
- sea salt - salt balances all the flavors here and brings out the sweetness of the maple syrup
Substitutions & Variations:
- Hazelnuts - if you don't have or don't like hazelnuts, you can use any other nuts you like. Almonds are a great option. Pecans or walnuts would be delicious too.
- Carob powder - if you don't have carob powder, a great substitution is cacao or cocoa powder! It's going to be just as delicious. Keep in mind that cacao does contain a small amount of caffeine.
- Coconut oil - I like using avocado oil here. It's a great neutral oil and I promise it won't taste like avocados!
- Maple syrup - you can use any liquid sweetener you prefer here. Agave, honey, coconut nectar, or yacon syrup are all great choices.
More granola recipes:Print
The easiest Hazelnut Carob Granola! Only 7 simple ingredients and less than 30 mins to make! (V, GF) Perfect on yogurt with jam and maple syrup.
- 2 cup raw hazelnuts
- 4 cups rolled oats (certified gluten-free if you're worried about traces of gluten)
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 4 tablespoon carob powder
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon sea salt
- Preheat your oven to 170°C (325°F).
- Spread the hazelnuts onto a baking sheet and bake in the preheated oven for 10 minutes or until the skins easily come off and the nuts are slightly golden (be sure not to burn them).
- Take them out and let them cool down.
- While the nuts are roasting, melt the coconut oil over low heat. Add the maple syrup, carob, vanilla extract, cinnamon (if using), and sea salt. Take off heat and stir until there are no lumps.
- Into a big bowl add the oats and the carob sauce. Stir with a spoon to evenly cover all the oats.
- Spread the carob oats onto a baking sheet lined with baking paper and bake for 20 minutes. Stir once or twice throughout baking.
- While that's baking, remove as many skins off of the hazelnuts as you can by rubbing them together on a kitchen towel or a paper towel.
- Take the granola out of the oven, roughly chop the hazelnuts and add them to the granola.
- Let the granola cool down completely before storing it. Keeps well in a glass jar at room temperature for up to 4 weeks.
If you want the granola to be more clumpy, add an additional 2 tablespoon of both coconut oil and maple syrup and 1 teaspoon carob powder when making the carob sauce.
Keywords: carob, granola, breakfast, vegan