Chocolate Espresso Granola
Updated March 05, 2020
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If you’ve been around here for a little while you KNOW how much I love a batch of homemade granola. I am always trying to think of new flavors to mix together to make a yummy pan!
This most recent recipe I tested makes a delicious, decadent granola that exceeded all my expectations. It’s a Chocolate Espresso Granola that’s perfect for a burst of morning energy or as a treat at the end of the day! Espresso powder combines with chocolate for an intense and delightful flavor that I just can’t get enough of.
The granola tastes super rich and indulgent, but it is made with healthy ingredients! A MAJOR win! This granola recipe is a new favorite FOR SURE!
Espresso Powder
A lot of people think of instant coffee when they hear espresso powder, but it’s different! Espresso powder is really dark and finely ground coffee crystals that dissolve quickly. It’s not even really for drinking; espresso powder is generally used by bakers to get a good mocha or espresso flavor! Look for it in the coffee or baking aisle at your grocery store or order it online here. It really brings out the chocolate flavor in this granola and in my favorite brownies too!
And if you want to leave the espresso powder out, you can omit it completely. The granola will still be REALLY good as plain old chocolate granola!
How to Make Chocolate Espresso Granola
- A little prep work to get us started: preheat your oven to 325 degrees F, line a baking sheet with parchment paper or a silicone baking mat, and get a large bowl out.
- Combine the dry ingredients first! Oats, almonds, coconut flakes, cocoa, sugar, espresso powder, and sea salt. I love how all of these ingredients look mixed together!
- In a separate medium bowl, let’s get the wet ingredients going: melted coconut oil, maple syrup, and vanilla extract. Pour that over your dry ingredients and stir well. You want that liquid mixture to coat the dry ingredients as thoroughly as possible!
- Spread the entire mixture onto your baking sheet in a nice, even layer. Now we bake! Start with 20 minutes, then give it a stir. Put it back in for 5-10 minutes, looking for a nice, golden color.
- Set the pan on a cooling rack and LEAVE IT ALONE while it cools. Seriously, do not stir it, not even once. You want it to set up and clump up while it cools.
- If you want an extra dose of chocolate, you can add chocolate chips once the granola is completely cooled.
- This recipe makes about 5 cups of granola!
How to Serve
Here are a few of my favorite ways to enjoy this decadent homemade granola:
- Over yogurt with fresh fruit
- Sprinkled on a bowl of ice cream
- On top of smoothies or smoothie bowls
- With milk in a bowl (better than cereal!)
- By the handful on the go!
How to Store
Keep your batch of yummy granola in an airtight container on the counter or in the pantry for up to one month. I love having it on hand for easy breakfasts, snack time, or dessert! It always cures my chocolate craving! Yes, sometimes I crave chocolate in the morning and this does the trick!
More Granola Recipes
- Almond Butter Granola
- Brown Butter Maple Granola
- Banana Granola
- Hazelnut Granola with Dried Cherries & Dark Chocolate
- Easy Peanut Butter Granola
- Peanut Butter, Banana, and Honey Granola
Chocolate Espresso Granola
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
- ½ cup coconut oil, melted
- 1/4 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet or dark chocolate chips, optional
Instructions
- Preheat the oven to 325 degrees F. Line a large rimmed baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, combine the oats, nuts, coconut flakes, cocoa, sugar, espresso powder, and sea salt.
- In a medium bowl, stir together the melted coconut oil, maple syrup, and vanilla extract.
- Pour the liquid ingredients over the dry ingredients and stir with a rubber spatula until well combined.
- Pour the oat mixture onto the prepared baking sheet, spreading it out in an even layer. Bake for 20 minutes and then stir. Bake for 5 to 10 more minutes or until granola is golden. It is hard to tell because of the cocoa powder, so check early, you can take a little off the pan and test it. The granola will crisp up as it cools.
- Remove the pan from the oven and let the granola cool completely. DO NOT STIR while it is cooling. When completely cooled, you can stir in chocolate chips, if using. Enjoy with yogurt, milk, or by the handful.
Notes
Nutrition
Photos by Molly