My favorite coffee and chocolate granola is no longer available in stores, so I chose to try to recreate it by taking the ingredient list and modifying a few different recipes. I like to eat this final product with milk or as a garnish on top of chocolate pudding or coffee ice cream.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 2 cups |
Ingredients
- 2 cups rolled oats
- ½ cup coconut oil, melted
- ½ cup chopped hazelnuts (Optional)
- ¼ cup cocoa nibs
- 3 tablespoons maple syrup
- 2 tablespoons fresh ground coffee beans
- 2 tablespoons dark brown sugar
- 1 ½ tablespoons unsweetened cocoa powder
- 2 teaspoons instant coffee granules
- 2 teaspoons coffee-flavored extract
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- ½ teaspoon vanilla extract
- ¼ cup miniature chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix oats, coconut oil, hazelnuts, cocoa nibs, maple syrup, ground coffee beans, brown sugar, cocoa powder, instant coffee granules, coffee-flavored extract, kosher salt, cinnamon, black pepper, and vanilla extract together in a bowl; spread onto the prepared baking sheet, smoothing with a spatula.
- Bake in the preheated oven for 10 minutes; stir and continue cooking until lightly browned and beginning to crisp, about 10 minutes more. Cool granola completely.
- Mix chocolate chips into cooled granola and store in an air-tight container.
- I used Nielsen-Massey(R) pure coffee extract from Sur la Table(R).
Reviews
This recipe had my curiosity peaked. I really liked the coffee flavors with the chocolate. It was an even balance of the two. I think 20 minutes total cooking time was way too much. I took mine out of the oven 3 minutes early since it started to smell like it was burning. I served it over vanilla Greek yogurt.
I make this once every couple of months.