Cocoa Espresso Almond 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 . . .
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 want?
For a brilliant breakfast, to complete your dessert, or for a super satisfying snack?
Enter, Cocoa Espresso Almond Granola.
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.
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 Cocoa Espresso Almond 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 Cocoa Espresso Almond Granola recipe, 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
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 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.
Or, to make granola bars, use a Chef's knife to cut the granola into any size you'd like (without the espresso 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.)
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.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.