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Chocolate Espresso Granola Recipe

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4.1 from 6 reviews

This Chocolate Espresso Granola is a deliciously rich and crunchy breakfast or snack option combining the deep flavors of cocoa and espresso with toasted oats, nuts, and a hint of coconut. Sweetened naturally with maple syrup and coconut sugar, it offers a perfect balance of indulgent chocolate taste and energizing espresso notes. Ideal for enjoying with yogurt, milk, or on its own by the handful, this granola is easy to make and sure to satisfy chocolate and coffee lovers alike.

Ingredients

Dry Ingredients

  • 3 cups old fashioned oats or gluten-free oats
  • 1 cup chopped almonds
  • 2/3 cup unsweetened coconut flakes
  • 1/3 cup Dutch processed cocoa or unsweetened cocoa
  • 3 tablespoons coconut sugar or brown sugar
  • 2 teaspoons espresso powder
  • 1 teaspoon sea salt

Wet Ingredients

  • ½ cup coconut oil, melted
  • 1/4 cup pure maple syrup
  • 2 teaspoons vanilla bean paste

Optional

  • 1 cup semi-sweet or dark chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees F (163 degrees C). Line a large rimmed baking sheet with a Silpat baking mat or parchment paper to prevent sticking and for easy cleanup.
  2. Mix Dry Ingredients: In a large bowl, combine the oats, chopped almonds, coconut flakes, cocoa powder, coconut sugar, espresso powder, and sea salt. Stir until thoroughly mixed so the flavors are evenly distributed.
  3. Combine Wet Ingredients: In a separate medium bowl, mix the melted coconut oil, pure maple syrup, and vanilla bean paste together until smooth and combined.
  4. Combine Mixtures: Pour the wet ingredient mixture over the bowl of dry ingredients. Using a rubber spatula, stir until all the dry ingredients are evenly coated and the mixture comes together well.
  5. Bake the Granola: Spread the oat mixture evenly across the lined baking sheet. Bake for 20 minutes, then stir the granola to ensure even baking. Return to the oven and bake for an additional 5 to 10 minutes, checking frequently to prevent burning. The granola should be golden and toasted; due to the cocoa powder, it may be harder to tell, so test a small piece early.
  6. Cool and Add Chocolate Chips: Remove the baking sheet from the oven and let the granola cool completely on the pan without stirring. This allows it to crisp up properly. Once cooled, stir in the optional chocolate chips if using.
  7. Serve: Enjoy the chocolate espresso granola on its own, with yogurt, or milk for a tasty breakfast or snack.

Notes

  • Using a silicone baking mat or parchment paper helps prevent the granola from sticking and makes cleanup easier.
  • Keep a close eye on the granola during the last few minutes of baking, especially because cocoa powder darkens the color and can make it harder to gauge doneness.
  • You can substitute the almonds with your preferred nuts like walnuts or pecans for variation.
  • If you want to avoid added sugars, consider using a sugar-free syrup alternative instead of maple syrup and sugar.
  • Store granola in an airtight container at room temperature for up to two weeks to maintain freshness and crunch.

Find it online: https://recipeplenty.com/chocolate-espresso-granola-recipe/