Homemade Granola With Nutty, Chocolaty Clusters

• 3/4 cup raw hazelnuts
• 1/2 cup raw almonds
• 1 1/3 cups gluten-free rolled oats
• 1/2 cup unsweetened shredded coconut
• 1/4 cup plus 2 tablespoons non-dairy mini chocolate chips
• 1/2 cup dried cherries, finely chopped
• 2 tablespoons chia seeds
• 1/4 teaspoon plus 1/8 teaspoon fine sea salt
• 1 tablespoon virgin coconut oil
• 4 1/2 teaspoons brown rice syrup
• 1/4 cup Roasted Hazelnut-Almond Butter (see recipe below)
• 1/3 cup pure maple syrup
• 2 teaspoons pure vanilla extract
• 1 cup raw hazelnuts
• 1 cup raw almonds
• 3 tablespoons coconut sugar or natural cane sugar, or to taste
• 1/2 teaspoon pure vanilla extract
• Dash of ground cinnamon
• Fine sea salt

1. Preheat the oven to 300u0b0F. Spread the hazelnuts over a small baking sheet and the almonds over another small baking sheet. Put both in the oven and roast for 12 to 14 minutes, until the hazelnut skins have darkened, cracked, and are almost falling off. Let the nuts cool on the sheet for 5 minutes or so. Transfer the hazelnuts to a damp dishcloth and rub vigorously until most of the skins fall off. The goal is to remove most of them, but a few stragglers are okay! Chop the hazelnuts and almonds and set aside.
2. Preheat the oven to 300u0b0F. Spread the hazelnuts over a small baking sheet and the almonds over another small baking sheet. Put both in the oven and roast for 12 to 14 minutes, until the hazelnut skins have darkened, cracked, and are almost falling off. Let the nuts cool on the sheet for 5 minutes or so. Transfer the hazelnuts to a damp dishcloth and rub vigorously until most of the skins fall off. The goal is to remove most of them, but a few stragglers are okay!

hazelnuts, almonds, rolled oats, coconut, ubc, dried cherries, chia seeds, ubc, virgin coconut oil, brown rice syrup, ubc, maple syrup, vanilla, hazelnuts, almonds, coconut sugar, vanilla, ground cinnamon, salt

Taken from www.myrecipes.com/recipe/homemade-granola-with-nutty-chocolaty-clusters (may not work)