Oh She Glows Roasted Hazelnut–Almond Granola Clusters + GIVEAWAY
I couldn’t wait to write today’s post.
If you’ve been reading awhile, you know that the blog Oh She Glows was the initial reason for me starting my own three years ago. I immediately connected with Angela’s struggle in overcoming an eating disorder and I loved how candidly she talked about how day-to-day life.
Her recipes are the only ones that I’ve consistently made on my own AND made multiple times over the years. Her trail mix cookies are Neil’s absolute favorite and he doesn’t even like sweets (!).
When she asked if I would be a part of her second cookbook tour, I immediately said YES. When she initially launched her first one, I sang its praises and hosted my own giveaway because I loved it so much (sidenote: make sure you specify who a giveaway is open to. Shipping to Canada from the U.S. can really add up 🙂 ).
I’m so excited for you guys to try out some recipes on your own and even enter for a chance to win it yourself. These pictures are AMAZING and so is the food. Basically, I’m fan-girling real hard over here.
Even though I still love my meat, all of these plant-based recipes make vegan eating seem totally attainable, which I think is one of the things that makes it daunting for people trying to make that lifestyle change. I mean look at all of these beauties:
One thing I love about this second cookbook is that there is an expanded section for COOKIES. I also saw the recipe for her “Best Ever Kale Salad” and believe me, it really is the best kale salad I’ve ever had. I’ve made it for work events, family events, and even just at home to eat and eat. It’s that good.
I was able to share two recipes from Oh She Glows Every Day*, and you know how I feel about my sweets, so here’s an amazing combination of sweet and salty in granola form: granola clusters using homemade roasted hazelnut-almond butter.
Reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation. Photographs copyright © 2016 by Ashley McLaughlin.
Roasted Hazelnut-Almond Granola Clusters
VEGAN, GLUTEN-FREE, SOY-FREE OPTION, KID-FRIENDLY, FREEZER-FRIENDLY
MAKES 6 TO 7 CUPS (1.5 TO 1.75 L)
30 TO 36 MINUTES
- 3/4 cup (175 mL) raw hazelnuts
- 1/2 cup (125 mL) raw almonds
- 1 1/3 cups (325 mL) gluten-free rolled oats
- 1/2 cup (125 mL) unsweetened shredded coconut
- 1/4 cup plus 2 tablespoons (90 mL) non-dairy mini chocolate chips
- 1/2 cup (125 mL) dried cherries, finely chopped
- 2 tablespoons (30 mL) chia seeds
- 1/4 teaspoon plus 1/8 teaspoon (1.5 mL) fine sea salt
- 1 tablespoon (15 mL) virgin coconut oil
- 4 1/2 teaspoons (22 mL) brown rice syrup
- 1/4 cup (60 mL) Roasted Hazelnut-Almond Butter (recipe below)
- 1/3 cup (75 mL) pure maple syrup
- 2 teaspoons (10 mL) pure vanilla extract
- Preheat the oven to 300°F (150°C). Spread the hazelnuts over a small baking sheet and the almonds over another small baking sheet. Put both in the oven and roast for 12 to 14 minutes, until the hazelnut skins have darkened, cracked, and are almost falling off. Let the nuts cool on the sheet for 5 minutes or so. Transfer the hazelnuts to a damp dishcloth and rub vigorously until most of the skins fall off. The goal is to remove most of them, but a few stragglers are okay! Chop the hazelnuts and almonds and set aside.
- Line a large baking sheet with parchment paper and keep the oven set to 300°F (150°C).
- In a large bowl, stir together the chopped hazelnuts and almonds, oats, shredded coconut, chocolate chips, cherries, chia seeds, and salt.
- In a small pot, melt the coconut oil over low heat. Transfer it to a small bowl and whisk in the brown rice syrup, hazelnut-almond butter, maple syrup, and vanilla until smooth. (Normally I would just whisk everything into the pot to save a dish, but for this recipe we don’t want the wet mixture to become warm and melt the chocolate chips while mixing.)
- With a spatula, scoop the wet mixture on top of the dry mixture, being sure to get every last drop. Stir well until thoroughly combined.
- Scoop the granola mixture onto the prepared baking sheet and spread it out into a thin layer, no more than 1/4- to 1/2-inch (5 mm to 1 cm) thickness. Try to space out the granola as much as possible so it has room to breathe while cooking.
- Bake for 10 minutes, then rotate the pan and bake for 8 to 12 minutes more, until the bottom and edges of the granola are just starting to turn golden (the granola itself will still look a bit pale in color). The granola will get crispy as it cools.
- Let the granola cool completely on the baking sheet, then break it apart into clusters. It will keep in an airtight container in the fridge for 3 to 4 weeks or in a large zip-top freezer bag in the freezer for a couple of months. Be sure to press all the air out before freezing (or use a straw to suck out all the air from the bag.)
Roasted Hazelnut-Almond Butter
VEGAN, GLUTEN-FREE, SOY-FREE, GRAIN-FREE, OIL-FREE, KID-FRIENDLY
MAKES 1 CUP (250 ML)
12 TO 14 MINUTES
- 1 cup (250 mL) raw hazelnuts
- 1 cup (250 mL) raw almonds
- 3 tablespoons (45 mL) coconut sugar or natural cane sugar, or to taste
- 1/2 teaspoon (2 mL) pure vanilla extract
- Dash of ground cinnamon
- Fine sea salt
- Preheat the oven to 300°F (150°C). Spread the hazelnuts over a small baking sheet and the almonds over another small baking sheet. Put both in the oven and roast for 12 to 14 minutes, until the hazelnut skins have darkened, cracked, and are almost falling off. Let the nuts cool on the sheet for 5 minutes or so. Transfer the hazelnuts to a damp dishcloth and rub vigorously until most of the skins fall off. The goal is to remove most of them, but a few stragglers are okay!
- Transfer the almonds and skinned hazelnuts to a heavy-duty food processor and process until a smooth butter forms, 5 to 10 minutes, stopping to scrape down the bowl as necessary.
- With the processor running, slowly add the sugar, vanilla, cinnamon, and salt to taste through the feed tube.
- Store the nut butter in an airtight container in the fridge for up to 1 month.