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Healthy Recipes using Roasted Hazelnuts

Roasted Hazelnut Quinoa Salad

A nutritious salad featuring roasted hazelnuts, quinoa, and fresh vegetables, perfect for a light lunch or dinner.

Ingredients
  • 1 cup cooked quinoa
  • 1/2 cup roasted hazelnuts, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and red onion.
  2. Add the chopped roasted hazelnuts to the mixture.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper, then pour over the salad and toss to combine.

Hazelnut-Crusted Salmon

A delicious and healthy salmon dish with a crunchy hazelnut crust, packed with omega-3 fatty acids.

Ingredients
  • 4 salmon fillets
  • 1 cup roasted hazelnuts, finely chopped
  • 1/2 cup whole wheat breadcrumbs
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste
  • 1 tablespoon olive oil
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix the chopped hazelnuts, breadcrumbs, salt, and pepper.
  3. Brush the salmon fillets with Dijon mustard, then coat with the hazelnut mixture. Drizzle with olive oil and bake for 15-20 minutes until cooked through.

Hazelnut and Spinach Pesto Pasta

A vibrant pasta dish tossed in a creamy spinach and hazelnut pesto, perfect for a healthy weeknight meal.

Ingredients
  • 8 oz whole grain pasta
  • 2 cups fresh spinach
  • 1/2 cup roasted hazelnuts
  • 1/4 cup Parmesan cheese
  • 2 cloves garlic
  • 1/4 cup olive oil
  • Salt and pepper to taste
Instructions
  1. Cook the pasta according to package instructions and drain.
  2. In a food processor, blend spinach, hazelnuts, Parmesan, garlic, olive oil, salt, and pepper until smooth.
  3. Toss the cooked pasta with the pesto and serve immediately.

Roasted Hazelnut Energy Bites

No-bake energy bites made with roasted hazelnuts, oats, and natural sweeteners, perfect for a quick snack.

Ingredients
  • 1 cup roasted hazelnuts
  • 1 cup rolled oats
  • 1/2 cup almond butter
  • 1/4 cup honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
Instructions
  1. In a food processor, blend the roasted hazelnuts until finely chopped.
  2. In a bowl, combine the chopped hazelnuts, oats, almond butter, honey, vanilla extract, and salt. Mix well.
  3. Form the mixture into small balls and refrigerate for at least 30 minutes before serving.

Hazelnut-Cocoa Smoothie Bowl

A rich and creamy smoothie bowl topped with roasted hazelnuts and fresh fruits, perfect for breakfast or a snack.

Ingredients
  • 1 banana, frozen
  • 1 cup almond milk
  • 2 tablespoons cocoa powder
  • 1/4 cup roasted hazelnuts
  • 1 tablespoon chia seeds
  • Fresh fruits for topping
Instructions
  1. In a blender, combine the frozen banana, almond milk, cocoa powder, and chia seeds until smooth.
  2. Pour the smoothie into a bowl and top with chopped roasted hazelnuts and your choice of fresh fruits.
  3. Serve immediately with a spoon.

Roasted Hazelnut and Beet Salad

A colorful salad featuring roasted beets, hazelnuts, and a tangy vinaigrette, ideal for a healthy side dish.

Ingredients
  • 2 cups mixed greens
  • 1 cup roasted beets, diced
  • 1/2 cup roasted hazelnuts, chopped
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine mixed greens, diced roasted beets, and chopped hazelnuts.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
  3. Drizzle the vinaigrette over the salad, add feta cheese, and toss gently to combine.

Hazelnut and Apple Overnight Oats

A healthy breakfast option with layers of oats, roasted hazelnuts, and apple, soaked overnight for convenience.

Ingredients
  • 1/2 cup rolled oats
  • 1 cup almond milk
  • 1 apple, diced
  • 1/4 cup roasted hazelnuts, chopped
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon cinnamon
Instructions
  1. In a jar, combine rolled oats, almond milk, diced apple, chopped hazelnuts, honey, and cinnamon.
  2. Stir well, cover, and refrigerate overnight.
  3. In the morning, give it a good stir and enjoy cold or warmed up.

Hazelnut and Dark Chocolate Bark

A simple and healthy treat combining roasted hazelnuts and dark chocolate, perfect for satisfying sweet cravings.

Ingredients
  • 1 cup dark chocolate chips
  • 1/2 cup roasted hazelnuts, chopped
  • Sea salt for sprinkling
Instructions
  1. Melt the dark chocolate chips in a microwave or double boiler until smooth.
  2. Stir in the chopped roasted hazelnuts and mix well.
  3. Spread the mixture onto a parchment-lined baking sheet, sprinkle with sea salt, and refrigerate until set. Break into pieces to serve.

Roasted Hazelnut and Avocado Toast

A nutritious twist on classic avocado toast topped with roasted hazelnuts for added crunch and flavor.

Ingredients
  • 2 slices whole grain bread
  • 1 ripe avocado
  • 1/4 cup roasted hazelnuts, chopped
  • Salt and pepper to taste
  • Red pepper flakes (optional)
Instructions
  1. Toast the slices of whole grain bread until golden brown.
  2. In a bowl, mash the avocado with salt and pepper.
  3. Spread the mashed avocado on the toasted bread, top with chopped roasted hazelnuts, and sprinkle with red pepper flakes if desired.

Hazelnut and Carrot Muffins

Moist and healthy muffins made with grated carrots and roasted hazelnuts, perfect for breakfast or a snack.

Ingredients
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 cup grated carrots
  • 1/2 cup roasted hazelnuts, chopped
  • 1/4 cup honey or maple syrup
  • 1/2 cup almond milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Pinch of salt
Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a bowl, mix whole wheat flour, rolled oats, baking powder, cinnamon, and salt.
  3. In another bowl, combine grated carrots, chopped hazelnuts, honey, and almond milk. Mix well and combine with dry ingredients.
  4. Spoon the batter into muffin tins and bake for 20-25 minutes or until a toothpick comes out clean.