One — It’s Christmas morning, Santa’s cookie plate is left with a few crumbs, presents are opened, wrapping paper is all over the floor, and you’re hungry for scrumptious breakfast.
Two — It’s a lovely winter evening, you’ve had a delicious dinner, have a bowl of vanilla bean ice cream in hand, sit down by the warm fire place, and realize the ice cream is lacking something.
Three — You’re on the road heading to to your Aunt’s house for the holiday’s, and desperately need a (really tasty) snack.
Chocolate Coffee-Almond Granola — I thought so!
Okay fine, maybe you were thinking a granola bar? If so, you will love this Hazelnut-Orange-Chocolate Granola bar. And by the way, this makes awesome holiday gift, too!
Just put it in a Mason jar with a bow.
(And the granola bars do too.)
Chocolate Coffee-Almond Granola Recipe
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup coffee syrup I highly recommend Dave's brand
- 1 tablespoon vanilla extract
- 2 tablespoons cocoa powder
- 2 teaspoons instant espresso powder
- 1 teaspoon sea salt
- 1 cup almond meal
- 1 cup sliced almonds
- 2 cups oats
- 1 cup chocolate covered coffee beans
- Preheat the oven to 350 degrees F, adjust a rack to the center, and line a baking sheet with parchment paper.
- In a large mixing bowl, blend the butter with the sugar until smooth. Then mix in the coffee syrup, vanilla, cocoa powder, espresso powder, and salt.
- Use a large spatula to fold in the almond meal, almonds and oats.
- Pour the granola mixture onto the parchment-lined baking sheet and use your hands or a flat-bottomed metal spatula to flatten out the mixture. It should be about 1/2-inch thick and cover most of the sheet.
- Roast in the preheated 350 degree F oven until the edges become golden brown, about 25 minutes.
- Remove from the oven and let cool completely on the baking sheet, at least 30 minutes
- Use your hands the break the granola apart into small pieces, and set aside.
- Add the chocolate covered coffee beans to a heavy duty zip-lock bag and seal it, making sure all the air is out. Use the bottom of a small sauté pan, or a flat-bottomed meat mallet to crush the beans. Then mix them into the granola.
- Or, to make granola bars, use a Chef's knife to cut the granola into any size you'd like (without the coffee beans).
- Keep the granola cereal or granola bars in an airtight container in a cool, dark place. (This will be good for a few days, but the fresher, the better -- if it seems to have lost its crunch, just spread it out on a baking sheet and roast it for 5 to 10 minutes in a 350 degree F oven.)
Recipe NotesYou can still make this if you don't get (or have) the coffee syrup. Instead you can use 1/2 cup dark maple syrup and add an extra tablespoon of the espresso powder.
If you're on a gluten-free diet, just be sure to purchase oats that specifically say they are gluten-free.