Have your coffee and eat it, too! This mocha granola is the perfect way to perk you up in the morning and keep you going strong all day long! It also makes a great dessert sprinkled on top of ice cream or eaten with some creamy vanilla yogurt!
Coffee not cutting it? Need a little extra boost today? Well, I have you covered with this mocha granola. It packs an espresso-punch.
I never liked coffee until I started graduate school. Weird how those two things go together, right? Now I can’t get enough of the stuff. It is going to be hard when I get pregnant again, or if I decide to do a juice cleanse again. Don’t come around me for a couple of days. Consider yourself warned!
Chocolate and coffee are a match made in heaven. If you don’t believe me, try this mocha protein shake. Or just go order a mocha from your favorite coffee shop. I’m also looking forward to trying this whipped mocha tart from The Pint Sized Baker and these chocolate mocha snickerdoodles from Crazy for Crust.
About this Mocha Granola Recipe with Almonds
This mocha granola is no different. The oats, almonds, coconut, and all the other granola goodies are flavored by espresso powder and then accentuated by sweet little nuggets of chocolate.
Granola is so easy to make. If you haven’t tried making your own granola, please give it a try. Homemade granola is so much fresher tasting than store bought, it’s more economical, and you can make it just the way you like it.
And it’s very forgiving. If you find that you are missing one or two of the ingredients listed, go ahead and substitute something else. Or double up on something you do have. That goes for everything except the rolled oats. There’s really no substitute for those. Don’t be tempted to try quick oats, steel-cut oats, or instant oats. Just won’t work!
Basically, you only need a big bowl, a large measuring cup, and a good sized baking sheet with a rim. Measure out the dry ingredients, mix up the wet, and then stir it all together. Spread the mixture on the baking pan and bake in the oven. Granola smells so good when it’s baking!
Store granola in an airtight container once it’s completely cool. It will keep for a week or two in your pantry, or you can freeze it indefinitely.
It’s definitely worthy of a dessert title, but I won’t tell if you want to eat it for breakfast, because it’s a pretty perfect breakfast, too.
Not just a breakfast food, granola is great for snacks, lunches, and yes, even dessert! Granola makes a perfect gift, too. Try these great granola recipes:
- 3 cups thick cut rolled oats (old-fashioned rolled oats)
- 1 cup raw almond slivers
- 1/2 cup shredded unsweetened coconut
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 2 tablespoons wheat germ
- 2 tablespoons ground flax seed
- 2 tablespoons espresso powder, or to taste
- 4 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips
- Preheat oven to 300°F. Spray a large baking sheet with nonstick cooking spray or line with parchment or Silpat.
- In a large bowl, stir together oats, almonds, coconut, salt, brown sugar, wheat germ, ground flax and espresso powder.
- In separate small bowl, stir together canola oil and vanilla.
- Pour wet ingredients over dry ingredients and stir until everything is well coated. Spread granola in an even layer over the baking sheet.
- Bake for 15 minutes, stir, and then bake for 15-20 minutes longer until golden brown. Let cool completely. Stir in chocolate chips.
- Store in airtight container.
- Nutrition information is based on 1/3 cup servings.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Verdict: Tasty! I think this mocha granola would be so great on ice cream.
Husband’s take: He likes it but I think he prefers more traditional granola.
Changes I would make: None. If you’re not a huge coffee fan and want that flavor to be a bit more subtle, cut back on the espresso powder a bit.