Chocolate Espresso Granola: The Incredible Ultimate Recipe You Need
A bold, crunchy chocolate espresso granola packed with rich cocoa flavor and a hint of coffee. This deeply satisfying granola is perfect for breakfast, snacking, or topping yogurt and smoothie bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups old-fashioned rolled oats
1 cup nuts (almonds, walnuts, or pecans), chopped
1/2 cup unsweetened coconut flakes
1/2 cup honey or maple syrup
1/4 cup unsweetened cocoa powder
1/4 cup espresso powder
1/2 tsp salt
1/2 tsp vanilla extract
1/2 cup chocolate chips or chunks (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the oats, chopped nuts, coconut flakes, cocoa powder, espresso powder, and salt until well combined.
- In a small saucepan, gently warm the honey or maple syrup, then stir in the vanilla extract.
- Pour the warm syrup mixture over the dry ingredients and mix until everything is evenly coated.
- Spread the granola evenly on the prepared baking sheet.
- Bake for 25–30 minutes, stirring halfway through, until fragrant and lightly golden.
- Remove from the oven and let cool completely on the baking sheet to crisp up.
- If using chocolate chips, sprinkle them over the warm granola and gently stir once softened.
- Store or serve as desired.
Notes
Granola crisps as it cools, so avoid stirring too much after baking.
Add dried fruit after baking to prevent burning.
Press granola gently before baking for larger clusters.
Maple syrup keeps this recipe vegan.
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
