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    Home » Breakfast & Brunch » Chocolate Hazelnut Granola Bars with Orange

    Chocolate Hazelnut Granola Bars with Orange

    Mar 19, 2014 · by Valentina · 131 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Chocolate Hazelnut Granola Bars are a favorite snack, an on-the-go-breakfast, and an irresistible midnight treat! With a flavor profile similar to Nutella, with an added crunch and a splash of citrus, you'll want these on hand at all times.Several granola bars drizzled with chocolate on parchment paper.

    There are granola bars, and there are Chocolate Hazelnut Granola Bars.

    The unique blend of ingredients in these granola bars makes them stand out from all others.

    Hazelnut meal on cutting boardHazelnut Meal/Flour

    Ingredients for Chocolate Hazelnut Granola Bars


    (I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)

    • hazelnut meal/four - Hazelnut meal/flour is ground, whole raw hazelnuts. I like this one from Bob's Red Mill.
    • hazelnuts - If you purchase blanched hazelnuts, you'll have less work. The instructions in the recipe will guide you through removing the skins, so with their skins is okay too.
    • old fashioned rolled oats
    • 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.
    • unsalted butter - I bake with unsalted butter so I can control exactly how much salt is in the recipe.
    • brown sugar - Both dark and golden are okay for this recipe.
    • orange juice - Preferably freshly squeezed, though store bought is okay too.
    • orange zest
    • honey
    • salt - I bake and cook with Kosher salt. (It’s coarse and salts foods in a subtle way that enhances their flavor without making them taste salty.)
    • semisweet chocolate

    How to Make Them


    (More detailed instructions are in the recipe card below.) 


    - In a medium-sized bowl combine oats, hazelnut meal, coca nibs, chopped hazelnuts and salt.dry ingredients in a wooden spoon for hazelnut granola bars

    - In a large mixing bowl, combine softened butter, sugar, orange zest and juice and honey.

    - 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 a parchment-lined baking sheets.

    - Use a flat-bottomed metal spatula to flatten out the mixture. It should be about ½-inch thick.

    hazelnut granola bar mixture spread on sheet pan- Roast in a preheated 350°F oven until it's a dark golden brown.

Baked Chocolate Orange Hazelnut Granola on baking sheet

    - Let it cool on the baking sheet until it's hard, but still soft enough to cut through without it cracking, about 10 minutes.

    - Cut the cooked granola into about evenly sized, rectangular bars.

    - Place the cut granola bars on a second, parchment-lined baking sheet, with 1 to 2 inches between them. Drizzle melted chocolate over them and let them cool completely until the chocolate has hardened. (This could take a while — to speed it up, you can place the baking sheet in the refrigerator for about 10 minutes.)

    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.)blanched hazelnuts on baking sheet

    Can you make granola cereal instead of bars?


    Absolutely! After removing the granola from the oven, instead of cutting it into bars, crumble it with your hands, and omit the chocolate drizzling.

    toop view of a bowl of chocolate hazelnut granola

    Recipe Tips and Substitutions

    • If you are gluten-free, make sure the oats you use say they're gluten-free -- otherwise, there could be traces of gluten.
    • When I break up the granola for cereal I like to add a handful of mini chocolate chips.
    • If you want to substitute hazelnuts with a different nut, you can use almond meal and blanched almonds.

    How to Store Them


    • 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.

    Chocolate Orange Hazelnut Granola Bars in stacks on parchment

    I hope you love these Chocolate Hazelnut Granola Bars as much as I do!

    More granola recipes:

    • Chocolate Coffee Granola
    • Pumpkin Spice Apple Granola
    • Spiced Granola Breakfast Cookies
    Roasted Hazelnut-Orange & Chocolate Granola Bar Recipe

    Chocolate Hazelnut Granola Bars Recipe

    Valentina K. Wein
    These granola bars are fantastic for an on-the-go-breakfast, a delightful mid-day treat, or an irresistible midnight snack!
    4 from 1 vote
    Print
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Breakfast, Snacks
    Cuisine American
    Servings 27
    Calories 243 kcal

    Equipment

    • sheet pan
    • parchment paper

    Ingredients
      

    • 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
    • 1½ cups semisweet chocolate, finely chopped and then melted

    Instructions
     

    • Roast and 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.) Roughly chop the nuts and set them aside.
    • Reset oven and prepare pans. Turn the oven down to 350°F, and line two baking sheets with parchment paper.
    • Make the batter. In a medium-sized mixing bowl combine the oats, hazelnut meal, cocao nibs, the chopped hazelnuts and salt. Mix and set aside.
      In a large mixing bowl, combine the softened butter, sugar, orange zest and juice and honey. Mix until smooth.
      Add the dry ingredients to the butter mixture and mix it until everything is evenly blended -- it will resemble cookie dough.
    • Bake. Use a spatula to help you "pour" the granola batter onto one of the parchment-lined baking sheets. Use a flat-bottomed metal spatula to spread it evenly. It should be about ½-inch thick and cover the sheet.
      Bake in the preheated 350°F oven until it's a dark golden brown, about 30 minutes.
    • Cool. Let it cool on the baking sheet until it's hard, but still soft enough to cut through without it cracking, about 10 minutes.
    • Slice. With a Chef's knife, cut the cooked granola into about 27 evenly sized, rectangular bars.
    • Drizzle with chocolate. 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.)
    • Cool. 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.

    Notes

    Calorie count is only an estimate.
    Keywords great on-the-go snack, gluten-free snacks
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    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.



    More Breakfast & Brunch

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    • Poblano Egg and Sausage Casserole
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    • Spiced Apple Butter Muffins

    Reader Interactions

    Comments

    1. Shannon

      March 19, 2014 at 5:32 pm

      Can't wait to try these!!

      Reply
    2. Andrea M

      March 19, 2014 at 7:52 pm

      I found a grain-free bread made with ground hazelnuts and flax. Oh my word, one of my favorite recipes!

      Reply
    3. Jackie Watson

      March 19, 2014 at 11:55 pm

      Hazelnut and any chocolate!

      Reply
      • valentina

        March 20, 2014 at 5:25 am

        Jackie, this is my personal favorite combination! 🙂

        Reply
    4. Linda S.

      March 19, 2014 at 11:56 pm

      Biscotti

      Reply
      • valentina

        March 20, 2014 at 5:26 am

        Oh perfect, Linda -- dipped in coffee, I hope. 🙂

        Reply
    5. mary

      March 19, 2014 at 11:57 pm

      Can't wait to make these!!!!!!

      Reply
      • valentina

        March 20, 2014 at 5:26 am

        Hope you love them, Mary! Thanks for stopping by.

        Reply
    6. HilLesha

      March 20, 2014 at 12:01 am

      I love Spiced Hazelnut Hummus. 🙂

      Reply
      • valentina

        March 20, 2014 at 5:27 am

        Hazelnuts in hummus -- I've never had that and now I'm dying to! I bet it's so delicious!

        Reply
    7. coleen laski

      March 20, 2014 at 12:05 am

      Awesome products to work with. Can't wait to try the bars!

      Reply
      • valentina

        March 20, 2014 at 5:27 am

        Hope you try them & love them. Thanks, Coleen. 🙂

        Reply
    8. heather

      March 20, 2014 at 4:07 am

      My favorite use of hazelnut meal flour is in pie crusts it adds that extra something.

      Reply
      • valentina

        March 20, 2014 at 5:28 am

        I totally agree, Heather. And that extra something is delicious flavor. 😉

        Reply
    9. Vicki Andrew

      March 20, 2014 at 4:08 am

      I think I would like to try it with a fresh fish filet

      Reply
      • valentina

        March 20, 2014 at 5:29 am

        Vicki, I've been wanted to try it with fish, too. I have a chicken recipe coming later in the week that uses it as a "crust." Fish will be next. 🙂

        Reply
    10. Calli W

      March 20, 2014 at 4:21 am

      I love hazelnut spread in crepes!

      Reply
      • valentina

        March 20, 2014 at 5:29 am

        Hazelnuts + crepes = YUM!

        Reply
    11. Margot C

      March 20, 2014 at 4:40 am

      I've been very into nut flour lately. It's great stuff for making tart shells. I haven't had (or even seen) hazelnut before though.

      Reply
      • valentina

        March 20, 2014 at 5:30 am

        Sending you winning vibes, Margot. You'll love this! 🙂

        Reply
    12. Melissa

      March 20, 2014 at 5:18 am

      I actually just had hazelnut spread on my french toast… favorite way to eat it!

      Reply
      • valentina

        March 20, 2014 at 5:30 am

        Wish I had just had that, too! Sounds divine. 🙂

        Reply
    13. Michelle L.

      March 20, 2014 at 7:05 am

      To be honest, I have never tried cooking or baking with hazelnuts, although I do love making hazelnut crescent rolls for breakfast.

      Reply
      • valentina

        March 21, 2014 at 4:42 am

        the rolls sound yummy!

        Reply
    14. Joni Owada

      March 20, 2014 at 7:12 am

      I have never used hazelnuts in cooking, but love to eat them plain!

      Reply
      • valentina

        March 21, 2014 at 4:42 am

        Joni, if you love them plain, you will love to bake and cook with them. 🙂

        Reply
    15. Jeffrey

      March 20, 2014 at 11:18 am

      I like both hazelnuts and hazelnut flour in chocolate chip cookies, preferably with dark chocolate chips.

      Reply
      • valentina

        March 21, 2014 at 4:43 am

        I must try those cookies, Jeffrey!

        Reply
    16. Cynthia C

      March 20, 2014 at 11:26 am

      I like to use hazelnuts to make a crust for my cheesecakes.

      Reply
      • valentina

        March 21, 2014 at 4:43 am

        I love hazelnut crusts, too. 🙂

        Reply
    17. Denise S

      March 20, 2014 at 1:01 pm

      I just like eating hazelnuts as they are.

      Reply
      • valentina

        March 21, 2014 at 4:44 am

        Pure and simple is often the best. 🙂

        Reply
    18. katy

      March 20, 2014 at 3:32 pm

      hazelnuts are very common in baking russian dishes. I love it in cakes

      Reply
      • valentina

        March 21, 2014 at 4:45 am

        No wonder I've loved so many Russian foods I've tried.

        Reply
    19. Tara

      March 20, 2014 at 3:38 pm

      I can't wait to try these!!

      Reply
      • valentina

        March 21, 2014 at 4:45 am

        Hi Tara! Hope you love them! Both my kids are big fans.

        Reply
    20. Marsha

      March 20, 2014 at 6:56 pm

      I like to use hazelnuts to make a crust for a chocolate cream pie

      Reply
      • valentina

        March 21, 2014 at 4:46 am

        Hazelnut crusts are the best!

        Reply
    21. jen peak

      March 20, 2014 at 7:50 pm

      I love hazelnuts for crusts, hazelnut spread on anything, and Hazelwood oil for skin care (esp eczema)

      Reply
      • valentina

        March 21, 2014 at 4:47 am

        I didn't know about their use in skin care. Good to know! I've used avocados in my hair, so why not? 😉

        Reply
    22. Jannet Kwan

      March 20, 2014 at 8:23 pm

      glazed it with honey and shrimps.

      Reply
      • valentina

        March 21, 2014 at 4:47 am

        Yum!

        Reply
    23. karen

      March 20, 2014 at 11:05 pm

      In flourless chocolate cake!

      Reply
      • valentina

        March 21, 2014 at 4:47 am

        Karen, you're making me want dessert -- right now!

        Reply
    24. Arthur Martin

      March 20, 2014 at 11:50 pm

      Those bars really look delicious.

      Reply
      • valentina

        March 21, 2014 at 4:48 am

        Thanks, Arthur. 🙂

        Reply
    25. Kelsey

      March 21, 2014 at 12:01 am

      My most common use is eating nutella right off the spoon.... But fave is probably in granola bars with quinoa and brown butter.

      Reply
      • valentina

        March 21, 2014 at 4:48 am

        Kelsey, I couldn't agree more -- best way to eat Nutella is with a spoon!

        Reply
    26. Alison Png

      March 21, 2014 at 6:48 am

      These look amazing! I never thought of using hazelnut flour, but that's genius. Also the little touch of orange juice and zest is a nice touch to balance out all those earthy flavors.

      Reply
      • valentina

        March 24, 2014 at 4:09 am

        Thanks so much, Allison! 🙂

        Reply
    27. kellirc

      March 21, 2014 at 12:30 pm

      I've never used it, but I have eaten Nutella, and it is the best! I would love to try the hazelnut meal.

      Reply
      • valentina

        March 24, 2014 at 4:09 am

        If you love Nutella, you'll love using this in chocolate desserts!

        Reply
    28. Julie

      March 21, 2014 at 1:11 pm

      I have not used hazelnut before but want to try it thanks for the giveaway

      Reply
      • valentina

        March 24, 2014 at 4:10 am

        I hope you love it when you try it. 🙂

        Reply
    29. Marilyn B.

      March 21, 2014 at 3:38 pm

      Hi, there,
      Your recipe looks fabulous! Can't wait to try it! I mainly use nut flours to make gluten-free pie crusts my daughter who is following "The 100 Diet." I fill them with a tofu cheesecakes filling. I think I can even adapt your recipe flavors to my basic recipe (which is lemon-based) and change it up a bit. Thanks for this terrific giveaway. Hope I win!

      Reply
      • valentina

        March 24, 2014 at 4:11 am

        Thanks so much Marilyn. Yes, it's perfect for GF pie crusts, and lemon is so delicious with hazelnuts!

        Reply
    30. Jeri

      March 22, 2014 at 2:09 am

      Nutella, I wish I'd invented it.

      Reply
      • valentina

        March 24, 2014 at 4:11 am

        Me too!

        Reply
    31. alyce poalillo

      March 22, 2014 at 2:42 pm

      I chop whole hazelnuts and put them in my nut bread

      Reply
      • valentina

        March 24, 2014 at 4:17 am

        Best nut in the bread, I'm sure. 😉

        Reply
    32. christina moore

      March 22, 2014 at 3:31 pm

      My favorite are Hazelnut and chocolate!

      Reply
      • valentina

        March 24, 2014 at 4:18 am

        Ditto!

        Reply
    33. Mihaela Day

      March 22, 2014 at 7:11 pm

      https://www.facebook.com/mihaela.day.7/posts/1477520895795519?stream_ref=10

      Reply
    34. cindy sullivan

      March 22, 2014 at 8:01 pm

      scones

      Reply
      • valentina

        March 24, 2014 at 4:18 am

        delish!

        Reply
    35. kelly

      March 22, 2014 at 8:33 pm

      Just getting into Bobs' products ! These look yummy !!!!

      Reply
      • valentina

        March 24, 2014 at 4:18 am

        Thanks, Kelly. 🙂

        Reply
    36. Jayme

      March 22, 2014 at 9:54 pm

      Valentina!! These look absolutely delicious!!

      Reply
      • valentina

        March 24, 2014 at 4:18 am

        Thank you, Jayme! XOXO

        Reply
    37. Nicole Presley

      March 22, 2014 at 10:00 pm

      I like to use hazelnuts in chocolate cake.... it the best!!!

      Reply
      • valentina

        March 24, 2014 at 4:19 am

        Agreed!

        Reply
    38. Brandy

      March 22, 2014 at 10:21 pm

      Ooh, looks delicious. My granola attempts always fail.

      Reply
      • valentina

        March 24, 2014 at 4:20 am

        Brandy, try these -- I don't think you'll fail. Email me with questions if you have them while you're cooking. Really.

        Reply
    39. Becca from ItsYummi!

      March 22, 2014 at 10:32 pm

      I've never tried Hazelnut flour, but I LOVE the flavor of hazelnuts. I drink it in my coffee every morning 🙂

      Reply
      • valentina

        March 24, 2014 at 4:21 am

        Coffee, another of my favorite flavors on the planet.

        Reply
    40. Dorothy at Shockingly Delicious

      March 22, 2014 at 10:37 pm

      Never thought of nut flour as a chicken coating. Great idea! Want those bars. Right now. Seriously, are there any left?

      Reply
      • valentina

        March 24, 2014 at 4:21 am

        Thanks, Dorothy! XO

        Reply
    41. Ericka @nibblesnfeasts

      March 22, 2014 at 11:58 pm

      These look amazing!

      Reply
      • valentina

        March 24, 2014 at 4:21 am

        Thanks, Ericka! 🙂

        Reply
    42. Cathy | She Paused 4 Thought

      March 23, 2014 at 12:01 am

      Those are the best looking granola bars I have ever seen.

      Reply
      • valentina

        March 24, 2014 at 4:22 am

        Thanks so much, Cathy!!

        Reply
    43. Amy L

      March 23, 2014 at 12:17 am

      I like hazelnut biscotti

      Reply
      • valentina

        March 24, 2014 at 4:22 am

        me too! and even better dipped in coffee!

        Reply
    44. Bijouxs

      March 23, 2014 at 12:19 am

      I LOVE hazelnuts…so I know I will love these!

      Reply
      • valentina

        March 24, 2014 at 4:23 am

        Thanks so much, Lynn. 🙂

        Reply
    45. Melankalia

      March 23, 2014 at 12:32 am

      I've actually never tried the hazelnut meal, but I'm thinking it would be fabulous in my favorite brownie recipe!

      Reply
      • valentina

        March 24, 2014 at 4:24 am

        I'm thinking I agree! 😉

        Reply
    46. Kelly at Tasting Page

      March 23, 2014 at 12:35 am

      I can almost taste how good these look right through the screen!

      Reply
      • valentina

        March 24, 2014 at 4:24 am

        Thanks so much Kelly! xo

        Reply
    47. Judy at Two Broads Abroad

      March 23, 2014 at 2:05 am

      Hazelnuts, hazelnuts I'm just crazy for hazelnuts. These look divine.

      Reply
      • valentina

        March 24, 2014 at 4:24 am

        Me too!!!

        Reply
    48. Kitty Iecvan

      March 23, 2014 at 3:22 am

      I like making hazelnut butter!

      Reply
      • valentina

        March 24, 2014 at 4:25 am

        Oh my gosh - YUM! Spread on a croissant!

        Reply
    49. itzia

      March 23, 2014 at 2:09 pm

      I haven't had an opportunity to try hazelnuts but I'd like to try it in a cookie

      Reply
      • valentina

        March 24, 2014 at 4:26 am

        Perfect in cookies. 😀

        Reply
    50. Kim

      March 23, 2014 at 3:05 pm

      Looks delicious!

      Reply
      • valentina

        March 24, 2014 at 4:26 am

        Thanks, Kim!

        Reply
    51. Amanda J

      March 23, 2014 at 4:06 pm

      I actually have not tried any recipes with hazelnuts before but I would love to try some granola or energy bars with them.

      Reply
      • valentina

        March 24, 2014 at 4:26 am

        Amanda, you must try hazelnuts!

        Reply
    52. Tori Avey

      March 23, 2014 at 5:37 pm

      What a delicious recipe! Great flavor combination. 🙂

      Reply
      • valentina

        March 24, 2014 at 4:27 am

        Thank you Tori! xoxo

        Reply
    53. Trish

      March 23, 2014 at 5:44 pm

      I love Hazelnuts and Chocolate! I love a chocolate cream pie with a hazelnut crust. Yum. 🙂

      Reply
      • valentina

        March 24, 2014 at 4:27 am

        Wowza -- I might just have to make that, Trish.

        Reply
    54. David

      March 23, 2014 at 6:59 pm

      Skip that recipe? No way! I {heart} Nutella, too - and i have never had hazelnut in a granola bar.

      Reply
      • valentina

        March 24, 2014 at 4:28 am

        Thanks for not skipping it, David. xo

        Reply
    55. Jennifer Finn

      March 24, 2014 at 12:07 am

      I love hazelnut!!

      Reply
    56. Rhonda Cunningham-Phillips

      March 24, 2014 at 1:07 am

      I have always loved hazelnuts! I would probably make a chocolate pie, with hazelnuts in the crust, and sprinkled on the top.

      Reply
      • valentina

        March 24, 2014 at 4:33 am

        I want that pie, Rhonda!

        Reply
    57. D Schmidt

      March 24, 2014 at 2:14 am

      I love hazelnuts included in brownies.

      Reply
      • valentina

        March 24, 2014 at 4:33 am

        Sounds perfect to me. 🙂

        Reply
    58. milass

      March 24, 2014 at 5:48 am

      I like adding them to pancakes or using them to crust baked tofu.

      Reply
    59. joe gersch

      March 25, 2014 at 8:49 am

      i like hazlenut pie crust

      Reply
      • valentina

        March 26, 2014 at 5:01 am

        yes, delish in crusts!

        Reply
    60. Dana @ Foodie Goes Healthy

      March 25, 2014 at 5:01 pm

      Valentina- I would love to make these. Do you have any dairy-free suggestion instead of the butter? Also, I really want to try this meal on fish. I hope I win the giveaway so I can try this product. Thanks for the great recipe.

      Reply
      • valentina

        March 26, 2014 at 4:53 am

        Hi Dana! You can try coconut oil. Don't melt it, just "cream" it with the sugar as you would the butter. Let me know how it turns out. Thank YOU for checking out the recipe. 🙂

        Reply
    61. kelly

      March 25, 2014 at 8:04 pm

      You are SOOO imaginative!!!! I'm planning this for Sunday dinner!

      Reply
      • valentina

        March 26, 2014 at 5:02 am

        Kelly, thank you SOOO much! 😀

        Reply
    62. Chrysa

      March 26, 2014 at 2:37 am

      Looks so delicious!! I like to use hazelnuts to make homemade nutella.

      Reply
      • valentina

        March 26, 2014 at 5:02 am

        Thanks, Chrysa. Great idea!

        Reply
    63. ashley cossette

      March 26, 2014 at 3:30 am

      My favorite use for hazelnuts is to put them in cookies! so many people are obsessed with the spreads, adn not enough focus on the nut itself! 🙂

      Reply
      • valentina

        March 26, 2014 at 5:02 am

        I love it all.

        Reply
    64. Lana

      March 26, 2014 at 10:10 pm

      Oh, Valentina, these look amazing! I can only imagine how heavenly they taste!

      Reply
      • valentina

        March 30, 2014 at 4:24 am

        Lana, thank you so much! XO

        Reply
    65. Dorothy Deakyne

      March 26, 2014 at 11:29 pm

      I use hazelnut flour on my cinnamon rolls

      Reply
      • valentina

        March 30, 2014 at 4:24 am

        cinnamon is just lovely with hazelnuts - love it!

        Reply
    66. Kelsey S

      March 27, 2014 at 3:46 am

      I love making a chocolate hazelnut torte. Darn, if it was not so much work I would make one now!

      Reply
      • valentina

        March 30, 2014 at 4:23 am

        Me too, Kelsey! Yum!

        Reply
    67. Michael

      September 14, 2017 at 2:57 pm

      Made these this afternoon. The "batter" was delicious, so I expect the bars to be, too (they're currently finishing cooking).

      The recipe isn't actually clear about what to do with the chopped nuts. I assume they're lumped in with the "dry ingredients" step, but it isn't 100% clear.

      Thanks for the recipe!

      Reply
      • valentina

        September 16, 2017 at 11:42 pm

        Hi Michael, so happy you tried this recipe. Yes, you are correct, the chopped nut get mixed into the other dry ingredients - the oats, etc. Thanks for pointing that out -- I really appreciate it, and I edited that step so it's clear now. Hope they turned out well! 🙂

        Reply
    68. Lucia smith

      December 05, 2022 at 10:54 am

      I wish to make Chocolate Hazelnut Granola Bars with ghee instead of butter. May I try pure cow ghee replacing butter? Ghee is more nutritious than butter and will it be the right choice for preparing granola bar? please suggest me. is there any suggestion? I prefer using Milkio grass-fed ghee for all culinary purposes.

      Reply
      • valentina

        December 06, 2022 at 1:58 pm

        Hi Lucia. Yes, you can definitely use Ghee instead. I hope you love the recipe! 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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