Coffee Granola, loaded with chocolate, is a unique and utterly decadent granola recipe that’s a dessert, a breakfast, a snack, a topping, a gift, or whatever you want it to be.
Chocolate granola is so delicious, and who doesn’t love a little coffee with their granola?
Which is why my Coffee Granola with Chocolate was born.
It’s a brilliant, slightly over-the-top breakfast, it can complete your ice cream dessert, and it’s a super satisfying snack.
Ingredients for Coffee Granola
(Often I suggest brands I love and use — this is not a sponsored post.)
- unsalted butter – I always bake and cook with unsalted butter so I can control exactly how much salt is in the recipe.
- brown sugar – Golden or dark.
- maple syrup – Use your favorite, from dark to amber. The darker the color the stronger the flavor.
- instant espresso powder – This one is my go-to for all of my baking.
- pure vanilla extract – Nielsen-Massey vanilla is excellent.
- cocoa powder – I use this one.
- almond meal – Be sure to use almond meal and not almond flour, which is much finer.
- sliced almonds
- rolled oats
- mini chocolate chips
How to Make it
(More detailed instructions are in the recipe card below.)
– Preheat the oven to 350°F and line a sheet pan with parchment paper.
– In a large bowl, mix the butter with the sugar. Then mix in the syrup, vanilla, cocoa powder, espresso powder, salt, almond meal, almonds and oats.
– Pour the granola mixture onto the parchment-lined baking sheet and use a flat-bottomed metal spatula to flatten it. It should be about ½ inch thick.– Place the pan in the oven and bake until the edges are golden brown, about 25 minutes. Remove the pan and let cool completely. – Use your hands to break the granola apart into small pieces and mix in the mini chocolate chips.
Recipe Tips and Substitutions
- If you’re on a gluten-free diet, be sure to purchase oats that specifically say they are gluten-free.
- If you don’t have brown sugar, use granulated. I like brown sugar in this recipe because it adds a caramel-like flavor.
- I mix the chocolate chips into the granola after it’s baked and cooled so they keep their shape and are loose. It really doesn’t make a big difference if you want to add them before baking.
- You can also make coffee granola bars. Add the chocolate chips into the granola before you bake it, remove the sheet pan from the oven, and cut it into any size you’d like.
- Top your ice cream or yogurt with it. (It would be amazing on coffee ice cream or this Kahlua Espresso Gelato!)
- Fill a bowl with it and snack on it.
- And of course, it’s delicious with milk for breakfast.
- And by the way, Coffee Granola with Chocolate makes a fantastic foodie gift. Just fill a Mason jar or coffee mug with it, tie a bow around it, and it’s good to go.
Can you make it ahead?
- The granola will be good for a few days stored in an airtight container in a cool place, but the fresher, the better.
- If it seems to have lost its crunch, spread it out on a sheet pan and heat it for 5 to 10 minutes in a 350°F oven. (The chocolate chips will melt, and that’s okay.)
I hope you love every last morsel!
More unique granola recipes:
Chocolate Coffee Granola Recipe
- ½ cup unsalted butter, softened to room temperature
- ½ cup brown sugar, light or dark
- ½ cup maple syrup
- 1 tablespoon pure vanilla extract
- 2 tablespoons cocoa powder
- 1½ tablespoons instant espresso powder
- 1 teaspoon salt
- 1 cup almond meal
- 1 cup sliced almonds
- 2 cups rolled oats
- ⅔ cup mini semisweet chocolate chips
- Set the oven and prepare the pan. Preheat the oven to 350°F, adjust a rack to the center, and line a sheet pan with parchment paper.
- Combine all of the ingredients except the chocolate chips. In a large bowl, mix the softened butter with the sugar until smooth. Then mix in the syrup, vanilla, cocoa powder, espresso powder, and salt. Use a large spatula to fold in the almond meal, almonds and oats.
- Add the granola mixture to the baking sheet. Pour the granola mixture onto the parchment-lined baking sheet and use a flat-bottomed metal spatula to flatten out the mixture. It should be about ½ inch thick and cover most of the sheet.
- Bake. Bake in the preheated 350°F oven until the edges become golden brown, about 25 minutes. Remove the pan from the oven and let cool completely on the baking sheet, at least 30 minutes. Then use your hands to break the granola apart into small pieces and mix in the mini chocolate chips.
- Keep the granola 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 heat it for 5 to 10 minutes in a 350°F oven.)
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