Small Batch Hazelnut & Almond Granola

small batch hazelnut & almond granola

Hello friends! How are you keeping? I hope this post finds you moderately caffeinated and with just enough headspace to start thinking about your weekend breakfasting. Just in case, I’ve been doing enough weekend dreaming for the both of us, and I’ve planned your breakfast. How does Small Batch Hazelnut & Almond Granola sound to you? It might not sound quite as exotic as you’d like, but it’s still January. Don’t we have to pretend to be healthy until the end of the month or something?

The last time I made granola – my Maple Pecan Granola – Boyfriend thought it was slightly too sweet, so I figured it was high time to create a healthier version. Enter: Small Batch Hazelnut & Almond Granola. It’s super nutty, barely sweetened, and, as far as baking blogs go: practically healthy.

Here’s what you’ll need:

• oats – ideally jumbo, but whatever you have is fine – mixed with a sprinkling of sugar, a dash of cinnamon, and a pinch of salt. Cinnamon for warmth, salt for depth, and sugar for sweetness.

• maple syrup, honey, and canola oil. The maple syrup and the honey are interchangeable, and the oil can be replaced with coconut or whatever you have on hand. These are the fats and sweeteners we’ll use to coat the oats and make it toasty.

• nuts. I used hazelnuts and almonds, but you can use whatever nut floats your boat ; pecans would be lovely. The nuts get added to the granola halfway through the bake – no one likes the taste of burned nuts.

That’s it!

Serve it with yogurt, milk, or eat plain by the handful. I like mine with a big squeeze of honey, and Boyfriend likes his topped with juicy blueberries. I just know you’re going to love it.

Happy breakfast-ing! xo

5 from 1 vote

Small Batch Hazelnut & Almond Granola

Small batch hazelnut and almond granola. Lightly sweetened with maple syrup and honey, this feels like the healthy breakfast option.
P R E P5 mins
C O O K30 mins
T O T A L35 mins
Yield: 3 cups
Author: Vicki @ Passionate Baker


  • 2 cups / 190g oats
  • 1 tbsp light brown sugar, packed
  • 1/4 tsp salt
  • 1.5 tbsp groundnut oil
  • 1 tbsp honey
  • 1.5 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1 cup / 140g hazelnuts, chopped roughly
  • 1/4 cup sliced almonds


  • Preheat the oven to 180°C. Line a baking tray with parchment paper.
  • In a large bowl, combine all of the ingredients except for the hazelnuts and almonds. Use a spatula to combine thoroughly. Spread this mixture in an even layer on the prepared tray & bake for 15 minutes. Remove from the oven, toss thoroughly, and add in the hazelnuts and almonds. Return to the oven for a further 10-15 minutes, or until the granola is golden brown all over and the nuts are lightly toasted.
  • Leave the granola to cool completely on the tray – it will crisp up as it cools.


  • this will work best with jumbo oats, but any oats will do. I only had oatlets on hand, which are smaller than normal, and it worked just as well. 

Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!

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