This Mocha Granola is full of chocolate, coffee, and almonds. It makes a great late-night snack, breakfast, or afternoon pick-me-up!
This mocha granola. I don’t even know where to start. It satisfies my cravings for both coffee and chocolate. In crunchy, oaty, granola form. With a splash of milk, it’s perfection. Some of the coffee-chocolate mixes in with the milk, and there are the dark chocolate bits, and the crunchy mocha oats and almonds… you get the idea.
Like all of my granola recipes, you can easily make this in less than 20 minutes. The best thing about this recipe? It can pass for breakfast, snack, dessert… maybe even dinner? You love breakfast for dinner, right?
This mocha granola makes an amazing afternoon-pick-me-up snack. It’s also the perfect thing to enjoy in the late evening, when you’ve got the munchies but want something that can pass as sort of healthy, too. Right now, as I write this, I’m wishing I had a bowl of this mocha granola to snack on. Sadly, it’s all gone. (As you can imagine, it didn’t last long around here!)
More Homemade Granola Recipes:
- Easy Homemade Granola Recipe
- Peanut Butter Granola
- Tropical Granola
- Quinoa Granola
- Honey Almond Flax Granola
- Pumpkin Spice Granola
- 4 cups o ld-fashioned oats ((340g))
- ½ cup raw almonds, coarsely chopped ((40g))
- 2 tbsp. water
- ½ cup honey
- 2 tbsp. coconut oil
- 2 tbsp. cocoa powder
- 1 ½ tbsp. instant espresso powder
- ¼ tsp. salt
- 1 tsp. vanilla extract
- ½ cup dark chocolate, chopped ((40g of 65%-78% cacao preferred)*)
- Preheat oven to 275 degrees F. In a large bowl, stir together oats and almonds.
- In a small saucepan, combine water, honey, coconut oil, cocoa powder, espresso powder, and salt. Stir over medium-low heat until cocoa powder and espresso powder are completely dissolved and the mixture is smooth. Remove from heat and stir in vanilla.
- Pour the cocoa mixture over the oats and almonds. Stir to evenly coat.
- Spread granola in an even layer on a rimmed baking sheet. Bake for 20 minutes; stir. Bake 20-25 minutes more, until granola feels mostly dry to the touch. Be very careful not to burn it.
- Let cool completely on the pan. Once cool, stir in dark chocolate pieces.
- Store granola in an airtight container at room temperature or in the refrigerator for up to two weeks.
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