Crunchy clusters, a whisper of chocolate-hazelnut, and a sprinkle of homemade pride—that’s what this Nutella granola delivers. It’s the kind of pantry-friendly recipe I reach for when I want something that feels a little special without a lot of fuss. The flavor comes from one neat trick: melting Nutella with a bit of coconut oil and honey so it coats the oats evenly before baking.

This granola bakes in one sheet pan and finishes with toasted hazelnuts stirred in mid-bake, then gets studded with milk chocolate chips after it cools. It stores well in an airtight jar and makes weekday breakfasts or snack bowls instantly better. I’ll walk you through the exact steps, what each ingredient is doing, and the small adjustments that save you time and keep the texture right.

Ingredient Breakdown

2 1/2 cups rolled oats — The bulk and structure of the granola; use old-fashioned rolled oats for the best texture.
2 tablespoons coconut oil — Helps the Nutella and honey melt smoothly and gives the clusters a tender, toasty finish.
1/4 cup Nutella — The flavor star: chocolate and hazelnut binder that coats the oats.
2 tablespoons honey — Adds sweetness and helps the granola crisp up and stick into clusters.
pinch salt — Small but crucial: balances sweetness and lifts the chocolate notes.
1/2 cup hazelnuts, roughly chopped — Toasted into the granola for crunch and extra hazelnut flavor; add as directed for best texture.
1/2 cup milk chocolate chips — Folded in after cooling so they retain their shape and give melts when you want them to.

How to Prepare Nutella Granola

Preheat the oven to 325°F. Line a baking sheet with parchment paper or lightly spray it with oil.
Put the 2 1/2 cups rolled oats into a large mixing bowl.
In a small saucepan over low heat, combine 2 tablespoons coconut oil, 1/4 cup Nutella, and 2 tablespoons honey. Stir continuously until the mixture is smooth and combined. Stir in the pinch of salt.
Pour the melted Nutella mixture over the oats and stir until the oats are evenly coated.
Spread the coated oats in an even layer on the prepared baking sheet.
Bake for 15 minutes. Remove the pan, stir in the 1/2 cup roughly chopped hazelnuts, then return the pan to the oven and bake for another 15 minutes.
Remove the granola from the oven and cool completely on the baking sheet.
Once cool, stir in the 1/2 cup milk chocolate chips. Store the granola in an airtight container.

Why You’ll Keep Making It

This granola hits a few satisfying notes at once: chocolate-hazelnut flavor, a toasted oat backbone, and a quick, one-pan method. It’s predictable—no trial-and-error to get clumps—and forgiving: the Nutella-honey coating tolerates a little variance in oven temperature. It also scales easily if you want a double batch for gifting or meal-prep jars.

Store-bought options are fine, but this version gives you control. You decide how big the hazelnut pieces are, whether to add more or fewer chocolate chips, and how dark to toast the oats. There’s comfort in knowing exactly what’s in the jar, and that’s why it becomes a staple.

Dairy-Free/Gluten-Free Swaps

Dairy-free: The main dairy element here is milk chocolate chips. Swap in dairy-free or vegan chocolate chips (look for soy- or coconut-based) and you’ll keep the same texture and richness.
Gluten-free: Use certified gluten-free rolled oats to avoid cross-contamination. The rest of the ingredients are naturally gluten-free.
Nutella alternative for strict dairy-free: If you need a fully dairy-free hazelnut spread, choose a labeled dairy-free hazelnut cocoa spread in place of Nutella; the method stays the same.

Tools & Equipment Needed

Sheet pan (half-sheet preferred) — Provides even baking surface and space for the oats to spread out.
Parchment paper or nonstick spray — Prevents sticking and makes cleanup easy.
Large mixing bowl — For tossing oats with the melted mixture without making a mess.
Small saucepan — To gently melt coconut oil, Nutella, and honey together.
Spatula or wooden spoon — For coating oats and for stirring the oats during the bake.
Measuring cups and spoons — Accurate measurements keep the texture consistent.

Watch Outs & How to Fix

Granola is too soft or not clumping

If your granola stays loose rather than forming clusters, it often means the coating wasn’t evenly distributed or the oats weren’t baked long enough. Make sure the Nutella mixture is smooth and warm when you pour it over the oats; a thicker, evenly applied coating helps clusters form. Bake until the oats are golden and slightly fragrant.

Bottoms burning while centers are pale

That can happen if the granola is piled too thick or your oven runs hot. Spread a thin, even layer on the sheet and rotate the pan halfway through baking if your oven has hot spots. If the bottoms still darken too quickly, lower the temperature by 10–15°F and add a few extra minutes to the total bake time.

Chocolate chips melting into a mess

That’s why the recipe adds chips after cooling: if you accidentally add them while warm, let the granola come to room temperature and spread it out to cool faster, then fold in fresh chips to retain bite and structure.

Dietary Customizations

Lower sugar: Reduce the honey slightly (try 1 to 1 1/2 tablespoons) and increase the coconut oil to maintain coating, but expect less shine and slightly looser clusters.
More nuts/seeds: Add 1/4 to 1/2 cup extra chopped nuts or seeds (sunflower, pumpkin) after the first 15-minute bake so they toast without burning.
Extra crunch: Toss in 1–2 tablespoons of almond butter with the melted mixture for a stickier binder and more crunch after cooling.
Vegan: Use maple syrup instead of honey and a dairy-free Nutella alternative; check chocolate chips for dairy ingredients.

Notes from the Test Kitchen

We tested this recipe across several runs and a few small oven variations. Key findings: a low, steady temperature (325°F) keeps the oats toasting evenly without burning. Stirring in the hazelnuts after 15 minutes prevents them from over-browning and preserves that fresh-roasted crunch. Cooling all the way on the pan before adding chocolate chips is non-negotiable if you want intact chips in the final jar.

We also tried pressing the granola into clusters before the second bake. It helped form chunkier clusters but made for denser bites. If you like big clusters, press gently with a spatula before the second 15-minute bake, then let cool completely before breaking into sections.

Freezer-Friendly Notes

This granola freezes beautifully. Portion it into airtight, freezer-safe bags or containers. To use, thaw at room temperature for 30–60 minutes, or pour frozen granola straight into yogurt or milk—the chips might be a little firmer, which some people prefer. Stored in the freezer, it keeps well for up to 3 months without losing texture.

Your Top Questions

Can I double the recipe? Yes. Use two sheet pans or bake in batches. Don’t crowd the pan—space is important for even toasting.
Can I substitute almond butter for Nutella? You can swap in almond or another nut butter, but the flavor profile will change. Nutella provides a distinct chocolate-hazelnut note you won’t fully replicate with plain nut butter unless you add cocoa and sweetener.
How long does it keep? Kept airtight at room temperature, it lasts up to two weeks; in the fridge about a month (texture may firm up slightly), and up to three months in the freezer.
Is this safe for kids? Yes, but watch portion sizes—the chocolate chips add sugar. It makes a tasty topping for yogurt or a better-for-you snack compared to many packaged bars.

Ready to Cook?

Gather your oats, Nutella, and a handful of pantry basics, preheat the oven, and you’ll have a jar of homemade granola that tastes like the good part of dessert for breakfast. Follow the steps closely, especially the mid-bake hazelnut addition and the cooling before adding chips. Once it’s cooled and jarred, give yourself credit for making something delicious from scratch—then spoon it over yogurt, milk, or eat it by the handful.

If you try it, tell me how you like your clusters—big and rustic or small and crisp—and whether you added any extras. I tweak mine depending on the week, but the basic method stays the same, and that’s what makes this recipe a keeper.

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