Morning Table · European
Rye Toasts with Chocolate Hazelnut Spread, Banana and Granola
Slices of dense dark rye are toasted and spread with a homemade chocolate hazelnut butter. Banana coins, crunchy granola crumbs and green pumpkin seeds turn them into a fun, shareable breakfast board that kids and adults both grab for.
Test kitchen note: Blend the toasted hazelnuts for a full minute before adding cocoa; the oils need time to release or the spread stays gritty.
Method 5 steps
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Toast the hazelnuts at 350F for 10 minutes, then rub in a towel to remove most of the skins.
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Blend the warm hazelnuts in a food processor for 1 to 2 minutes, scraping down, until they form a runny butter.
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Add cocoa, maple syrup, coconut oil and salt and blend until smooth and glossy.
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Toast the rye slices and spread each one generously with the chocolate hazelnut spread.
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Arrange banana slices over the top, sprinkle with crushed granola and pumpkin seeds and serve on a board.
That is the whole pie. Enjoy every slice.
Pairs well with
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