Chocolate Espresso Granola: The Incredible Ultimate Recipe You Need

Why You’ll Love Chocolate Espresso Granola: The Incredible Ultimate Recipe

I enjoy this recipe because it’s simple to make and delivers big flavor. I like how the espresso enhances the chocolate without overpowering it, and how the oats and nuts bake into crisp, crunchy clusters. I also appreciate how versatile it is, since I can enjoy it in so many different ways.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups old-fashioned rolled oats
1 cup nuts (almonds, walnuts, or pecans), chopped
½ cup coconut flakes (unsweetened)
½ cup honey or maple syrup
¼ cup cocoa powder
¼ cup espresso powder
½ teaspoon salt
½ teaspoon vanilla extract
½ cup chocolate chips or chunks (optional)

Directions

I start by preheating the oven to 350°F and lining a baking sheet with parchment paper. In a large mixing bowl, I stir together the rolled oats, chopped nuts, coconut flakes, cocoa powder, espresso powder, and salt until everything is evenly mixed.

In a small saucepan, I gently warm the honey or maple syrup, then stir in the vanilla extract. I pour this warm mixture over the dry ingredients and mix well so everything is fully coated.

I spread the granola mixture evenly on the prepared baking sheet and bake it, stirring halfway through, until it’s fragrant and lightly golden. Once it comes out of the oven, I let it cool on the baking sheet so it becomes crunchy. If I’m using chocolate chips, I sprinkle them over the warm granola and gently stir once they soften.

Servings and Timing

I usually spend about 15 minutes prepping and 25 to 30 minutes baking. The total active time is around 40 to 45 minutes. This recipe makes about 6 to 8 servings, depending on portion size.

Variations

I sometimes swap the nuts for seeds like pumpkin or sunflower seeds. When I want extra warmth, I add a pinch of cinnamon. I also like using dark chocolate chunks for a more intense chocolate flavor.

Storage/Reheating

I store the granola in an airtight container at room temperature for up to 2 weeks. I don’t reheat it, but I enjoy it straight from the container or sprinkled over yogurt, milk, or fruit.

FAQs

Is this granola very caffeinated?

I find it mildly energizing due to the espresso powder, but not overwhelming.

Can I reduce the espresso flavor?

I reduce the espresso powder slightly if I want a more subtle coffee taste.

Can I make this vegan?

I use maple syrup instead of honey to keep it fully vegan.

Why does the granola harden as it cools?

I notice it crisps up as it cools, which creates the crunchy texture.

Can I skip the coconut?

I can leave it out or replace it with more oats or nuts.

How do I get bigger clusters?

I press the granola down slightly before baking and stir gently.

Can I add dried fruit?

I add dried fruit after baking so it doesn’t burn.

What kind of cocoa powder works best?

I use unsweetened cocoa powder for the best balance.

Is this granola good for meal prep?

I think it’s perfect since it stores well for weeks.

What’s the best way to serve it?

I enjoy it with yogurt, milk, smoothie bowls, or by the handful.

Conclusion

I keep this chocolate espresso granola in my kitchen because it’s bold, crunchy, and incredibly satisfying. I love how it turns simple pantry ingredients into a flavorful staple that makes breakfast and snacking feel extra special.