Hazelnut Granola

There’s nothing Ina Garten can’t do.  I dream of the day that my invite arrives to join her Brunch Bunch to try all of her absolutely fabulous creations in her gorgeous Hampton’s estate.  In the meantime, I decided to recreate one of her many incredible recipes, transforming ordinary breakfast into something a little bit more gourmet.

Granola is a favorite breakfast staple, but many of the boxed versions can contain an absurd amount of sugar and sodium.  Making your own at home removes a lot of the unnecessary processed elements.  The Barefoot Contessa’s recipe calls for raw nuts, oats, honey and sweetened shredded coconut.

To begin the process, pre-heat the oven to 325° placing one cup of whole hazelnuts and one cup of cashews into a ceramic baking pan.  Roast the nuts for 25 minutes, turning them every 7-9 minutes.

Roasting Hazelnuts and Cashews

Roasting Hazelnuts and Cashews

Take out of the oven and allow the nuts to cool completely.  When cooled, roughly chop the hazelnuts and cashews.

Change the temperature on the oven to 350°.

Place into a medium sized bowl.  Add one cup of old fashioned oats, a half cup of sliced almonds, half cup of shredded sweet coconut, two tablespoons of honey and three tablespoons of vegetable oil.

Place the mixture onto a sheet tray, lined with tin foil.


Raw Mixture of Cashews, Hazelnuts, Almonds, Coconut, Oats, Honey and Vegetable Oil

Allow the granola to cook for 20 minutes, rotating the mixture three times with a spatula (every 7-8 minutes).

Toasted Granola

Toasted Granola

Take out and allow to cool slightly before sliding the granola into a sealed container.

I like the serve the delicious toasted, slightly sweet granola with Greek Yogurt, Cottage Cheese and Blueberries.  The perfect morning treat!

Greek Yogurt, Cottage Cheese, Granola and Blueberries

Greek Yogurt, Cottage Cheese, Granola and Blueberries

Be sure to try this at home, it makes a large portion size and stays good for a few weeks.  Now you are an honorary member of Ina’s fabulous Brunch Bunch!



Roasted Hazelnut Granola

Adapted from The Barefoot Contessa


  • 1 cup hazelnuts
  • 1 cup cashews
  • 1 cup old-fashioned oatmeal
  • 1/2 cup sliced or slivered almonds
  • 1/2 cup sweetened, shredded coconut
  • 3 tablespoons vegetable oil
  • 2 tablespoons honey


  1. Preheat the oven to 325°
  2. Roast cashews and hazelnuts in a ceramic pan for 25 minutes, rotating every 7-9 minutes
  3. Allow for cashews and hazelnuts to cool, before roughly chopping the nuts
  4. Raise the heat of the oven to 350°
  5. Toss the hazelnuts, cashews, oatmeal, almonds, coconut, oil, and honey together in a large bowl until they are completely combined
  6. Pour onto a lined sheet pan and bake, stirring occasionally with a metal spatula, until the mixture turns an even golden brown, about 20 minutes.
  7. Remove the granola from the oven, scrape the pan with the spatula to loosen the granola, and allow to cool, stirring once.


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