Chocolate Orange Hazelnut Granola Bars are one of my favorite snacks. They’re a fantastic on-the-go-breakfast, a delightful mid-day treat, or a fun midnight snack! Whenever you eat them, you’ll be wowed by the delicious explosion of flavor!
There are granola bars, and there are Chocolate Orange Hazelnut Granola Bars.
What’s in Chocolate Orange Hazelnut Granola Bars?
When you combine the hazelnut meal with a bit of citrus, oats and chocolate — you won’t believe how amazing it is!
The recipe also includes:
- cacao nibs (Cacao nibs are tiny bits of fermented, dried, roasted and crushed cacao beans. That’s all they are — no sugar, no milk, just the bean.)
- brown sugar
Their rich, buttery flavor is matched by no other nut. And when you cook with them, your house will be filled with their incredibly delicious and alluring aroma.
They smell so good, you might just bring people in off the streets.
Sometimes I want the crunch of whole or chopped hazelnuts, sometimes I just want to add the hazelnut flavor with finely ground nuts, and of course sometimes I want both.
And that’s exactly what going on in this recipe.
Bob’s Red Mill Hazelnut Meal/Flour has become a staple in my pantry, and it’s a key ingredient in these hazelnut granola bars.
What is Hazelnut Meal?
Hazelnut meal/flour is ground, whole raw hazelnuts. It’s paleo and gluten-free-friendly.
I’ve been using it in all sorts of hazelnut recipes — everything from these mouthwatering granola bars, to pie crusts, waffles and even as a crust for chicken.
Not only will it bring its wonderful flavors to hazelnut granola bars, but it can also be a fantastic gluten-free alternative to other flours.
As I mentioned, there are also whole hazelnuts in my recipe for Chocolate Orange Hazelnut Granola Bars.
How to Peel Hazelnuts
- Preheat the oven to 375°F, and place the hazelnuts in a single layer on a baking sheet.
- When the oven is preheated, roast them until they are very aromatic and the skins are cracking, about 5 minutes.
- Let them cool for at least 5 minutes, and then they can be rubbed together in your hands, or in a dish towel, and the skins should flake away. (Some tiny bits of skin will remain, and that’s okay.)
Can you make hazelnut granola cereal instead of bars?
After removing the granola from the oven, instead of cutting it into bars, crumble it with your hands, and omit the chocolate drizzling.
Recipe Tips for Hazelnut Granola Bars with Chocolate and Orange
- Store the granola bars in a tightly sealed container, with parchment or wax paper between layers. If stored this way in a cool dark place, they should keep their crispness for at least four days.
- If you are gluten-free, make sure the oats you use say they’re gluten-free — otherwise, they could be cross contaminated.
I hope you love these Chocolate Orange Hazelnut Granola Bars as much as I do!
More recipes with hazelnuts:
- Gluten-Free Chocolate Hazelnut Waffles
- Hazelnut Honey Roasted Apple Recipe
- Hazelnut Chocolate Chip Cookies
- Chocolate Hazelnut Pancakes
These granola bars are fantastic for an on-the-go-breakfast, a delightful mid-day treat, or a fun midnight snack! Whenever you eat them, you'll be wowed by the delicious explosion of flavor!
- 1 cup hazelnuts
- 2 cups Old Fashioned rolled oats
- 1½ cups Bob's Red Mill Hazelnut Meal/Flour
- 1 cup cacao nibs (see notes)
- 1 teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- 1 cup dark brown sugar
- 1½ tablespoons orange zest (from about 2 Naval oranges)
- ½ cup fresh orange juice
- 3 tablespoons honey
- 1 tablespoon vanilla extract
- 1½ cups semisweet chocolate, finely chopped and then melted
Preheat the oven to 375°F, and place the hazelnuts in a single layer on a baking sheet.
When the oven is preheated, roast them until they are very aromatic and the skins are cracking, about 5 minutes. Let them cool for at least 5 minutes, and then they can be rubbed together in your hands, or in a dish towel, and the skins should flake away. (Some tiny bits of skin will remain, and that's okay.) Roughly chop the nuts and set them aside.
Turn the oven down to 350°F, and line two baking sheets with parchment paper.
In a medium-sized mixing bowl combine the oats, hazelnut meal, cocoa nibs, the chopped hazelnuts and salt. Mix and set aside.
In a large mixing bowl, combine the softened butter, sugar, orange zest and juice, honey, and vanilla. Mix until smooth.
Add the dry ingredients to the butter mixture and mix it until everything is evenly blended -- it will resemble cookie dough.
Use a spatula to help you "pour" the granola mixture onto one of the parchment-lined baking sheets. Use a flat-bottomed metal spatula to flatten out the mixture. It should be about ½-inch thick and cover the sheet. Go around the edges with the metal spatula to make them straight.
Roast in the preheated 350°F oven until it's a dark golden brown, about 30 minutes.
Let it cool on the baking sheet until it's hard, but still soft enough to cut through without it cracking, about 10 minutes.
With a Chef's knife, cut the cooked granola into about 27 evenly sized, rectangular bars.
Place the cut granola bars on the second, parchment-lined baking sheet, with 1 to 2 inches between them. Now use a small spoon to drizzle the melted chocolate over the bars. (This will work the best if your chocolate has just been melted and is still very warm.)
Place the chocolate-drizzled bars on a large plate or platter to let the chocolate cool and harden completely. This might take an hour or so at room temperature. To speed it up, you can place the baking sheet in the refrigerator for about 10 minutes.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
This is not a sponsored post. Bob’s Red Mill sent me hazelnut meal for recipe testing. And as always, I only cook with products I love and all opinions are my own.