I created this chocolate espresso granola to bring together the crunchiness of oats and nuts with the bold flavors of cocoa and espresso. It’s a breakfast or snack option that feels indulgent yet wholesome. The result is clusters that are crunchy, slightly sweet, full of depth, and endlessly versatile.
Why You’ll Love This Recipe
There are so many reasons I’m excited about this granola:
The chocolate + espresso combination gives a rich, lively flavor that turns a simple bowl of granola into something special.
It’s made from ingredients I can trust—oats, nuts, cocoa, espresso—so I know exactly what’s in it.
I can make a big batch ahead of time and have breakfast or snack ready for days.
It’s flexible—swap nuts, add seeds or dried fruit, or adjust sweetness to suit my tastes.
Chocolate lovers and health‑minded eaters both get something to enjoy here.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 3 cups old‑fashioned rolled oats – 1 cup nuts (almonds, walnuts, or pecans), chopped – ½ cup unsweetened coconut flakes – 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
Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, mix together the oats, chopped nuts, coconut flakes, cocoa powder, espresso powder, and salt.
In a small saucepan, gently heat the honey or maple syrup and stir in the vanilla extract until combined.
Pour the warm sweet mixture over the dry ingredients, tossing gently until everything is evenly coated.
Spread the granola mixture onto the prepared baking sheet in an even layer.
Bake for 25–30 minutes, stirring once halfway through to promote even browning. The granola should smell fragrant and look golden.
Remove from the oven and let it cool on the baking sheet for about 10 minutes—the clusters will crisp up as they cool.
If using chocolate chips, sprinkle them over the warm granola and gently stir so they melt slightly and coat clusters.
Once cool, transfer the granola to an airtight container.
Servings and timing
Prep time: about 10 minutes
Cook time: 25–30 minutes
Cooling time: about 10 minutes
Total time: roughly 45–50 minutes
Yield: approximately 10 servings
Variations
Dark chocolate version: Use dark chocolate chunks instead of milk chocolate.
Coconut lover’s: Add an extra ½ cup coconut flakes for more coconut flavor.
Vegan option: Use maple syrup instead of honey and dairy‑free chocolate chips.
Fruity twist: After cooling, stir in dried fruits like cranberries, cherries, or banana chips.
Protein boost: Add chia seeds or flaxseeds for extra fiber and protein.
Storage / reheating
Store the granola in an airtight container at room temperature. It stays fresh and crunchy for up to two weeks.
For longer storage, freeze portions in freezer‑safe bags or containers for up to 3 months. Let it thaw (or sit at room temperature) before eating.
There’s no real reheating needed—if you like it slightly warm, you can briefly toast a portion in the oven or microwave.
FAQs
What if I use quick oats instead of rolled oats?
I don’t recommend it—quick oats tend to get too soft or mushy during baking. Rolled (old‑fashioned) oats preserve a better crunch.
Can I make this gluten‑free?
Yes. I make sure my oats are certified gluten‑free, and I check that all other ingredients (nuts, chocolate, etc.) are free from cross‑contamination with gluten.
Which espresso powder should I choose?
I like finely ground, high‑quality espresso powder. It delivers strong flavor without grittiness.
Can I prepare this granola in advance for meal prep?
Absolutely. That’s one of the strengths of this recipe—I often make a batch ahead of time so quick breakfasts or snacks are ready all week.
How do I encourage nice clusters in the granola?
I avoid overmixing the mixture after combining wet and dry ingredients. Also, letting the granola cool undisturbed helps the clusters form naturally.
Conclusion
This chocolate espresso granola is one of my favorite make‑ahead breakfasts or snacks. The blend of cacao and coffee flavors gives it depth, while the nuts, oats, and optional additions make it satisfying and customizable. Whether I sprinkle it over yogurt, eat it by the handful, or layer it in a parfait, it always makes my kitchen smell wonderful and my mornings tastier.
Chocolate Espresso Granola combines the rich, bold flavors of cocoa and espresso with crunchy oats, nuts, and coconut for a deeply satisfying and versatile snack or breakfast.
Ingredients
3 cups old-fashioned rolled oats
1 cup nuts (almonds, walnuts, or pecans), chopped
½ cup unsweetened coconut flakes
¼ cup cocoa powder
¼ cup espresso powder
½ tsp salt
½ cup honey or maple syrup
½ tsp vanilla extract
½ cup chocolate chips or chunks (optional)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix oats, chopped nuts, coconut flakes, cocoa powder, espresso powder, and salt.
In a small saucepan, gently heat honey or maple syrup and stir in vanilla extract.
Pour the sweet mixture over the dry ingredients and stir until evenly coated.
Spread the mixture evenly on the prepared baking sheet.
Bake for 25–30 minutes, stirring once halfway through.
Remove from oven and let cool for 10 minutes on the sheet to allow clusters to form.
If using chocolate chips, sprinkle over the warm granola and gently stir to partially melt.
Once completely cool, store in an airtight container.
Notes
Use dark chocolate chunks for a richer flavor.
Substitute maple syrup and dairy-free chips for a vegan version.
Add dried fruits like cranberries or cherries after cooling.
Incorporate chia or flaxseeds for a nutritional boost.
