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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Mocha Granola Cooking View

You know what sounds even better to me than regular granola mixed with yogurt for breakfast?  Mocha granola mixed with yogurt for breakfast.  In other words, granola that tastes like coffee – and chocolate.  The moment I came across this idea, I was so excited and couldn’t wait to try it.  Unfortunately the first attempt really missed the mark and reaffirmed what I already knew, that not all granola recipes are created equal.  Armed with the general concept, I went back to the drawing board and ended up adapting my staple granola recipe.  I mixed in espresso powder, opted for sliced almonds and hazelnuts, and nixed the dried fruit.  Now we’re talking.

The granola is great all on its own, or mixed with yogurt, but then as I was getting ready for breakfast one morning the thought crossed my mind…since my favorite type of mocha is a raspberry mocha, why not go that direction?  I made a parfait simply by layering the granola and yogurt with some half-frozen raspberries.  It was kind of like eating dessert for breakfast.  In fact, I do like this enough to eat it for dessert.  If you want to get really crazy, drizzle it with a tiny bit of chocolate syrup.  Oh yeah, baby.

Mocha Granola
Yield: about 10 cups

Ingredients

  • 2/3 cup hazelnuts, coarsely chopped
  • 2/3 cup sliced almonds
  • 6 cups old fashioned rolled oats
  • 6 tbsp. canola oil
  • 1 cup honey
  • 2-3 tbsp. espresso powder*
  • ¼ cup ground flaxseed (optional)
  • ¼ tsp. ground cinnamon
  • Pinch of grated nutmeg
  • ½ tsp. salt
  • 8 oz. bittersweet chocolate, coarsely chopped
Cooking View

Directions

  • Preheat the oven to 325˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  Place a large skillet over medium heat.  Add the chopped hazelnuts and almonds.  Cook, stirring occasionally, until lightly browned, 3-4 minutes.  Stir in the oats and canola oil and continue to cook, stirring occasionally, until the oats are lightly toasted, about 3 minutes.

  • Transfer the oat mixture to a large bowl and stir in the honey, espresso powder, ground flaxseed, cinnamon, nutmeg, and salt.  Spread out onto the prepared baking sheet in an even layer.  Bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes.

  • Move the granola to one side of the baking sheet and press gently into a thick slab.  Let cool to room temperature.  Break the dried and cooled granola into small clusters, mix in the chopped chocolate, and store in an airtight container.

  • *If you prefer a more subtle coffee flavor, use 2 tablespoons of espresso powder.  For a more prominent flavor, use 3 tablespoons.  Instant coffee powder may also be substituted but you will likely need to use more to achieve the same flavor.

Source

  • http://emilialiveslife.wordpress.com/ Emilia

    Wow, this looks delicious! Definitely a breakfast that can double as a dessert (and those are the best kind of breakfasts in my opinion). Love the idea of making a raspberry/yogurt parfait, can’t wait to try it this summer!

  • Katrina @ Warm Vanilla Sugar

    Mmm such a nice breakfast treat!

  • http://twitter.com/tideandthyme Laura Davis

    Really liking the sound of this one! Hazelnuts? Okay!

  • http://twitter.com/ilovemealplans Victoria

    Really nice idea to add coffee into this recipe!

  • Sierra Luther

    We have a local company called Granolove that makes a granola called Moka Java and it is AMAZING. I may have to try my hand at this recipe because $7/bag is pretty steep! They add toasted coconut to theirs too, which I normally hate, but it’s barely noticeable and gives some extra crunch :)

  • http://oliepants.wordpress.com/ Susan

    I love granola with chocolate chunks in it. What a great pick-me-up breakfast! :)

  • http://atthepatisserie.wordpress.com/ Ann P.

    Dessert for breakfast, or a healthy dessert after dinner! Ingenious. There’s nothing better than coffee + chocolate in one, also being good for you all the while!

  • Lynda

    I love this idea. It’s healthy, but the mocha makes it seem extra special and somehow decadent!

  • Stefanie Hunn

    Mocha granola?! Yes, please! Thanks for the great idea.

  • Joanna

    I accidently got ahead of myself and added the chocolate before I baked! But, good news is it still turned out pretty darn good!

  • http://heartsinmyoven.blogspot.in/ Lynna

    this is a wonderful idea, mocha + granola!

  • Ashley @ Wishes and Dishes

    Love the addition of the espresso powder. Looks great!

  • Ldonzello

    This sounds absolutely fabulous and I will make it tonight so I can have it for breakfast tomorrow!

  • Justeen

    This granola sounds wonderful – I adore all things coffee-flavored. I’m going to make a big batch this weekend!

  • Maria

    You should try using coconut oil!

  • http://jessicainsd.blogspot.com/ Jessica

    Raspberry Mocha is one of my favorite coffee shop combinations (when Pumpkin Spice isn’t available :))! What a great idea to add it to this granola. Looks beautiful, too!

  • Sarah :)

    Hey Annie, great recipe! I wanted to know what kind of camera you are using. I really like picture quality and what do you think about the camera… any comments? Please write back. Thanks! :)

  • annieseats

    Please see the About Annie page for that info. Thanks!

  • http://busymomsmenuplan.blogspot.com/ Busy Mom

    These look delicious!! Do you know if it freezes well?

  • annieseats

    There is no need to freeze granola. It keeps very well at room temperature.

  • http://www.pink-parsley.com/ Josie

    I recently bought a hazelnut latte granola at Target and it was so freaking good. Now i”m going to try and make it myself using your recipe. Can’t wait!

  • AliceB

    This granola was right up my alley! I knew I had to make it as soon as you posted it. I’m not the biggest lover of dried fruit so I loved the simple coffee and nut flavors. I only had cocoa nibs on hand and they made a wonderful substitute for the bittersweet chocolate :)

  • http://design-that-inspires.com/ Blair

    Just made granola yesterday! It’s not quite as crunchy as would have liked and I cooked it at a lower temperature. I’ll try this way next time!

  • Susan in England

    Made this today and love it- thanks for posting! I made a couple of substitutions based on what I had in the house- coconut oil instead of canola and a mixture of barley malt syrup and maple syrup instead of the honey. Looking forward to having it for breakfast tomorrow! Have you ever tried Nigella Lawson’s granola recipe? That’s my all-time favourite and uses apple sauce instead of most of the oil so slightly healthier than many granolas.

  • http://bakeeatrepeat.blogspot.com/ Courtney @ Bake. Eat. Repeat.

    I think I could spend the rest of my days just making different kinds of granola. The Mr. would especially love this coffee inspired version. Thanks for sharing!

  • AnnE

    Love this! I am on a muesli/ granola kick right now and CANNOT seem to get enough!

  • Kristina

    Alright, couldn’t find “espresso powder”, so I used the Italian Roast coffee grounds I had on hand. Besides the mix being speckled with coffee, it was not to bad. Any tips on this espresso powder? :) I may have to try this recipe again to perfect it!

  • annieseats

    Please see the FAQ page. Thanks!

  • http://twitter.com/misterbreakfast Mr Breakfast (.com)

    Looks fantastic. I’ll sometimes sprinkle granola over oatmeal to give it a little more character and crunch. This would be great for that.

  • leannsj

    Thank you so much for this recipe, it is exactly what I was looking for! I added a few tablespoons of cocoa powder to the recipe to maximize the chocolate-ness. So amazing.