Chocolate and Coffee Granola

Chocolate and coffee granola…..yummy!

Friends, I have stumbled on the best granola recipe and it is my coffee and chocolate granola. Add some unsweetened vanilla almondmilk and I swear it’s like having those chocolate-y cereals we all loved as kids.  Y’all know I love my coffee and I love my chocolate.  I’ve recently started using coffee in my cooking.  I love using coffee in my recipes. Coffee works well in sweet and savory recipes (look up coffee rubs, you won’t be disappointed). I love my breakfast foods too, especially trying new flavors of granola that work as a snack, on top of yogurt or in a bowl with some milk. The crunchy, sweet, carb-y goodness of granola is something I can always eat. This Chocolate and Coffee granola does not disappoint. It’s not overly sweet and has loads of good stuff in it (oats, chocolate, coffee…..those things are life!). But first, let’s talk a basic granola recipe and how you can change it up to make tons of varieties.

Dry Ingredients:

Every granola recipe has some combination of oats, nuts, dried fruits (if you like that), sugar of some sort and what I will call “extras” that you may not think of immediately, but can really add a pop to your granola. Chocolate, coconut chips (not the sweetened coconut flakes but the plain coconut shreds or chips), nooch or Nutritional yeast, orange zest, lemon zest, the possibilities are endless. Check out this chili cheese granola recipe for an awesome snack idea and/or salad topper. For the amounts, the amount of nuts and other ingredients should be half the amount of oats you use. If you use 2 cups of oats, use 1 cup of nuts, 1 cup of dried fruits, etc. For richer items, like chocolate, use 1/4 the amount of oats. In this case, 2 cups of oats means you would use 1/2 cup of chocolate. For my coffee and chocolate granola, I used oats, pecans, semisweet chocolate, hemp seeds and coffee grounds.

Wet Ingredients:

Granola also has some blend of fats (oil) and may contain honey or maple syrup as sweeteners in place of sugar. You need some kind of oil, but the key is to make it a neutral oil. You don’t want a strong, fruity olive oil. If you want to use olive oil, make it the extra extra extra extra light olive oil. Other oils that work are canola, grapeseed, and coconut (for sweet recipes). If you don’t use a dry sweetener like brown sugar, opt for maple syrup, honey, molasses, stevia and any number of liquid sweeteners. That’s really all you need because you will toast the granola or cook in a skillet and the granola is not meant to really stick together like energy bites. If you want something like granola bites, add some nut butter or sunbutter to help make the granola bites. For my chocolate and coffee granola, you could use brewed coffee instead of the coffee grounds.  Just make sure to let the coffee cool before using.

And now for the coffee granola……y’all I love this granola. I mean, it’s coffee and chocolate, how can you go wrong? Seriously, it tastes like a certain chocolate-y breakfast cereal I loved as a child.

Rise and Grind Granola Recipe….Yummy!

Rise & Grind Granola

Coffee granola is the way to start the day. 

  • 2 cups gluten free oats
  • 1 cup pecan halves
  • 1/4 cup dark chocolate chips or chunks (I use Enjoy Life to make this dairy free)
  • 1/4 cup coconut chips (or more for your preference)
  • 2 tbsp ground flax seeds (hemp also works well here) (Just for extra nutrition)
  • 1 tsp vanilla extract (or the seeds from 1 vanilla bean)
  • 2 tbsp canola oil
  • 1/4 cup maple syrup
  • 1 pinch salt
  1. Preheat oven to 325 F. Line a sheet pan with parchment paper.

  2. Mix all dry ingredients in one bowl (oats, pecans, chocolate chips, flax seed, coconut chips). Mix the vanilla, canola and maple syrup in a separate bowl.

  3. Fold the wet ingredients into the dry ingredients. 

  4. Spread out on a sheet pan.  Bake for 20-25 minutes or until the granola is golden brown.  Stir the granola on the sheet pan every 10 minutes to ensure all the oats and nuts are deliciously brown and full of flavor.

  5. Let cool and store in an airtight container. 

This recipe is just one of a whole series of coffee recipes and knowledge I’m sharing this week. For more on the history of coffee and how the drink came to be, check out this post.

Have you tried this recipe out? What did you think? Leave me a comment and let me know. Learn more about me.

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