Ingredients
Scale
- 2 cups rolled oats
- 1/2 cup whole wheat flour (or oat flour)
- 1/4 tsp each: cinnamon & nutmeg
- Sea salt to taste
- 1/2 cup white chococlate chips, divided
- 2 Tbsp coconut oil
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1/2 cup hazelnuts, chopped (I used roasted hazelnuts)
- 1/2 cup cranberries
Instructions
- Preheat oven to 300 degrees farenheit. Line a baking sheet with parchment paper and set aside.
- Combine oats, flour and spices in a large bowl. In a seperate, microwave safe dish, melt 1/3 cup of the white chocolate chips and coconut oil together in 30 second increments, stirring inbetween until fully melted and combined. Whisk in the maple syrup and almond milk until a thick mixture has formed. Pour over oats and combine with a large spoon or frosting spatula until the oats are fully absorbed with the white chocolate mixture.
- Stir in the chopped hazelnuts and bake in the oven for 40 minutes, gently stirring halfway. Once done, sprinkle more chococlate chips on the granola and allow the granola to cool. The extra chocolate chips get melted onto the clusters, making it extra yummy! Allow the granola to cool for atleast 20 minutes before serving. Mix in cranberries and extra chocolate chips if desired and store at room temperature.