A few scenarios to ponder . . .
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.
What do you do you want? For a brilliant breakfast, to complete your dessert, or for a super satisfying 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.)
Enjoy!
- 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
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Preheat the oven to 350 degrees F, adjust a rack to the center, and line a baking sheet with parchment paper.
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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.
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Use a large spatula to fold in the almond meal, almonds and oats.
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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.
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Roast in the preheated 350 degree F oven until the edges become golden brown, about 25 minutes.
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Remove from the oven and let cool completely on the baking sheet, at least 30 minutes
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Use your hands the break the granola apart into small pieces, and set aside.
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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.
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Or, to make granola bars, use a Chef's knife to cut the granola into any size you'd like (without the coffee beans).
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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.)
You 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.
I bet the milk leftover in the breakfast bowl is also a special treat. GREG
You will not believe it, I have some cocoa granola in my oven as I write here. Loving your recipe. Why didn’t I read it an hour ago, I love the coffee syrup in it. I am just thinking if I could add it now…..
Well, I love your recipe. Pinning this.
I hate that my oven is broke. Would love to make this for our vacation next week.
This is gorgeous, delicious, it would never make it out of the kitchen!!!
We have something similar in Portugal which is very delicious also, but with honey.
While not a fan of anything coffee flavored (will you still speak to me?) I am imagining this with a different syrup and mabybe chocolate covered pomegranate seeds, or blueberries! Yum! Merry Christmas!
Of course I’ll speak to you — you love chocolate, after all. 😉