Recipe for Granola with Hazelnut Cream and Almonds

Preheat the oven to 150 degrees.

Chop the almonds.

In a bowl, mix the oats, chocolate spread, and almonds until the oats are coated in chocolate.

Melt the coconut oil (30 seconds in the microwave).

Incorporate the melted coconut oil and honey into the previous mixture.

On a baking sheet lined with parchment paper, spread the granola in a thin layer and bake for 20 to 25 minutes, stirring the granola 1 or 2 times to achieve even cooking and prevent it from burning.

Once the cooking is finished, let the granola cool outside of the oven.

Chop the milk chocolate coarsely to obtain chips and add them to the cooled granola.

To finish, the granola can be stored for several days in an airtight glass or metal jar.