Chocolate Espresso Granola is a unique granola recipe that’s breakfast, a snack, a topping, a gift, or whatever you want it to be! It’s bursting with delicious flavors in every crunchy bite!
A few scenarios to ponder . . .
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 want?
Enter, Chocolate Espresso Granola
It’s a brilliant breakfast, it can complete your dessert, and it’s a super satisfying snack.
Okay fine, maybe you were thinking a granola bar? If so, you will love that this recipe has an option for making the same mix into granola bars.
What’s in Chocolate Espresso Granola
- butter
- sugar
- maple syrup
- espresso powder
- vanilla
- cocoa powder
- almond meal
- sliced almonds
- oats
- chocolate covered espresso beans
How much do you want all of that in a bowl!?
Chocolate and espresso are a rare occurrence in granola — and one you’ll love!
And by the way, this unique granola recipe makes an awesome holiday gift, too! Just put it in a Mason jar with a red bow, and it’s good to go.
Enjoy every last morsel of this Chocolate Espresso Granola!
Here are a few more of my favorite unique granola recipes:
- Pumpkin Spice Apple Granola
- Spiced Pumpkin Double Roasted Granola
- Oven Roasted Granola with Vanilla and Oat Flour
- Hazelnut Orange Granola Recipe
- Roasted Apple Cinnamon Granola
If you try this Chocolate Espresso Granola, or any of my other recipes, I’d love to hear what you think about it in the comments below. I love hearing from you! You can also follow on Facebook, Instagram and Pinterest to see more of my mouth-watering recipes!
This unique granola recipe is breakfast, a snack, a topping, a gift, or whatever you want it to be! It's bursting with delicious flavors in every crunchy bite!
Makes 8 cups
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 2 tablespoons cocoa powder
- 2 teaspoons instant espresso powder
- 1 teaspoon salt
- 1 cup almond meal
- 1 cup sliced almonds
- 2 cups oats
- 1 cup chocolate covered espresso beans
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Preheat the oven to 350°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 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°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 to break the granola apart into small pieces, and set aside.
Or, to make granola bars, use a Chef's knife to cut the granola into any size you'd like (without the espresso beans).
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Add the chocolate covered espresso 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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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.
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sippitysup says
I bet the milk leftover in the breakfast bowl is also a special treat. GREG
Ash-foodfashionparty says
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.
Jessica says
I hate that my oven is broke. Would love to make this for our vacation next week.
Coco in the Kitchen says
This is gorgeous, delicious, it would never make it out of the kitchen!!!
Luís Lopes, Cooking Lisbon says
We have something similar in Portugal which is very delicious also, but with honey.
David says
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!
valentina says
Of course I’ll speak to you — you love chocolate, after all. 😉