Chocolate Cheesecake Granola Recipe

My chocolate cheesecake granola recipe is going to be your new favorite thing! Make a batch of this for breakfast or a snack anytime of the day. I love it mixed with vanilla yogurt but you can definitely just eat it by the handful.

Chocolate Cheesecake Granola Ingredients

• 3 cups Old-Fashioned Oats
• 1 cup Hazelnuts (chopped)
• ½ cup Chocolate Cheesecake Hazelnut Spread
• 2 Tablespoons melted coconut oil
• 1/2 cup milk chocolate chips

The secret to this recipe is this new spread I found from Jif. I found it near the peanut butter at my local store. It is where we get that chocolate cheesecake taste with minimal effort!

Chocolate Cheesecake Granola Recipe

1. Preheat oven to 275 degrees F. Line 2 large baking sheets with parchment paper. Set aside. NOTE:  You can cut the recipe in half as well.
2. In a large bowl, add oats and chopped hazelnuts then stir to combine.
3. Place chocolate cheesecake spread and melted coconut oil in a small microwave safe bowl. Heat for about 20-40 seconds. Stir to combine. Mixture should be thin.
4. Pour chocolate/oil mixture over oat mixture. Stir until well combined and everything is coated.
5. Pour half of the mixture onto each lined baking sheet. Spread into an even layer.
6. Bake granola for 35-40 minutes or until golden brown. Stir halfway through baking time.
7. Remove pans from oven but DO NOT touch granola. Allow to cool on pan for 20-30 minutes.
8. After cool, stir in chocolate chips.
9. Store granola in a tightly sealed container at room temperature for up to 3 weeks.

Add this chocolate cheesecake granola to your yogurt for a great breakfast or snack idea. The kids will love this great granola recipe as well. Be sure to make a large batch and keep some on hand for those after school snacks. This chocolate goodness is perfect to satisfy your sweet tooth as well as your hunger.

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Chocolate Cheesecake Granola

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Ingredients

• 3 cups Old-Fashioned Oats
• 1 cup Hazelnuts chopped
• ½ cup  Chocolate Cheesecake Hazelnut Spread
• 2 Tablespoons melted coconut oil
• 1/2 cup milk chocolate chips

Instructions

• Preheat oven to 275.
• Line 2 large baking sheets with parchment paper.
• In a large bowl, add oats and chopped hazelnuts then stir to combine.
• Place chocolate cheesecake spread and melted coconut oil in a small microwave safe bowl.
• Heat for about 20-40 seconds.
• Stir to combine.
• Pour chocolate/oil mixture over oat mixture.
• Stir until well combined and everything is coated.
• Pour half of the mixture onto each lined baking sheet.  Spread into an even layer.
• Bake granola for 35-40 minutes or until golden brown.  Stir halfway through baking time.
• Remove pans from oven but DO NOT touch granola.  Allow to cool on pan for 20-30 minutes.
• After cool, stir in chocolate chips.

Notes

Store granola in a tightly sealed container at room temperature for up to 3 weeks.

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Not a fan of the chocolate? Try this granola recipe instead!