Maple Hazelnut Granola

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Hazelnuts and cinnamon make this vegan granola taste like a sweet cookie, and the subtle chocolate-flavored brown teff flour also adds calcium and iron.

Maple Hazelnut Granola
Serves: about 6
  • 3 cups organic rolled oats
  • 1 cup organic hazelnut, skins on
  • ½ cup Maskal Teff® brown flour
  • ½ cup organic maple syrup
  • ⅓ cup melted organic virgin coconut oil
  • 2 tablespoons organic vanilla extract
  • ½ teaspoon ground organic cinnamon
  • Pinch of sea salt
  1. Preheat oven to 325ºF.
  2. Lightly oil a large baking sheet.
  3. Combine all of the ingredients in a large bowl and mix well.
  4. Spread the mixture on the prepared pan in an even layer.
  5. Bake for 50-60 minutes, stirring occasionally until the granola is lightly browned. Cool before serving.
  6. Serve topped with fresh fruit and your favorite milk or yogurt.

This vegan maple hazelnut granola is perfect with fruit and yogurt or as a snack.

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The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.


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