This easy chocolate espresso granola recipe is quick to make and perfect for breakfast or a tasty snack on the go.
With just a handful of ingredients and no baking required, you can make a batch of homemade chocolate coffee granola in under 30 minutes!
Chocolate Espresso Granola Recipe
I love making homemade granola. Over the years I have experimented with so many different recipes and ingredients.
I love being able to customize it with my favorite ingredients and change it up when I want to.
If you don’t have a lot of time to make a batch of granola, you will love this coffee chocolate granola recipe as it is a no bake granola. That’s right, a short time in the fridge is all it needs to firm up into delicious granola clusters.
With lashings of chocolate and a lovely espresso flavor, this recipe for coffee granola is perfect for coffee (and chocolate) lovers.
Chocolate Coffee Granola Ingredients
For homemade chocolate coffee granola you will need:
- Rolled oats
- Chocolate buttons or chocolate chips for melting
- Slivered (or chopped) almonds
- Espresso powder
- Dark chocolate, chopped
Espresso Powder
To give this coffee chocolate granola a boost I like to use espresso powder.
Espresso powder readily dissolves when mixed with liquids and tends to have a stronger, smoother flavor than instant coffee.
It pairs really well with the chocolate in addition to giving your granola a nice caffeine boost.
Espresso powder can be hard to find in store, but can be sourced online. It is great to store in the pantry for baking brownies, cookies and chocolate cakes!
If you don’t have espresso powder on hand, you can substitute instant coffee powder.
Dark Chocolate Pieces
I recommend using a good quality dark chocolate for the chocolate pieces added to the recipe and not baking chocolate.
Chop pieces from a block of dark chocolate or from small chocolate bars.
Swap out for milk (or white) chocolate if you don’t like the taste of dark chocolate.
How To Make Chocolate Espresso Granola At Home
Be sure to read the recipe card below for the full ingredient list and detailed instructions.
1. Melt The Chocolate
The first step is to melt the chocolate buttons / chips.
My preferred way to do this is by placing the chocolate in a double boiler over simmering hot water. Stir continuously until completely melted then remove from the heat.
If you don’t have a double boiler, place the chocolate in a heat proof bowl over a saucepan of simmering water and stir until melted.
You can also melt the chocolate in the microwave, but only heat for 10 seconds at a time – stirring in between, so you don’t burn or over heat the chocolate.
2. Add Other Ingredients
Once the chocolate is melted, add in the espresso powder and stir to combine.
Then add the rolled oats and stir to coat well.
Finally add the almonds and chopped dark chocolate pieces to the chocolate coated oats and stir well.
If you want to add other ingredients, now is the time to throw them in.
I encourage you to use this mocha granola recipe as a base for experimenting with your favorite ingredients and would love to know what you add – let me know in the comments below.
3. Refrigerate The Granola
Once you have combined all the ingredients, line a large baking sheet with parchment paper and spread the granola out on the sheet.
Place in the fridge for 10-20 minutes or until firm.
Once set, you can break the no cook granola into chunks and enjoy as is, or store in the fridge until needed.
You can also store the granola in the pantry, but it may soften, so best stored in a sealed container in the fridge or freezer.
How To Serve Coffee Granola
- In a bowl with milk
- In a glass layered with yoghurt and fresh fruit
- Straight out of the container as a snack
- Sprinkled on top of a smoothie
Chocolate Espresso Granola Recipe Questions Answered
Yes, you can substitute instant coffee for espresso powder to make coffee granola. It won’t have the same intensity as espresso powder, but is a suitable alternative.
Yes, other ingredients that pair well with chocolate and espresso include dried blueberries, dried cherries, chia seeds, pecans and pumpkin seeds.
More Cooking With Coffee Recipes
If you loved this no bake coffee granola recipe, here are some more great recipes with coffee to try at home.
Find more recipes for cooking with coffee here or browse all our coffee recipes.
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Easy Chocolate Espresso Granola
This easy chocolate espresso granola recipe is sweet, simple and delicious. Perfect for breakfast or broken into granola chunks for a tasty snack.
Ingredients
- 2 cups rolled oats
- 1 1/2 cups chocolate chips
- 1 1/2 teaspoons espresso powder (note 1)
- 1 cup slivered almonds
- 3 tablespoons dark chocolate pieces
Instructions
- Place chocolate chips in a bowl and place bowl over hot water. Stir until melted.
- Add espresso powder to melted chocolate chips and stir to combine.
- Add rolled oats to melted chocolate mixture and stir to coat.
- Add almonds and chopped chocolate to chocolate oats mixture and mix well.
- Spread granola out on a baking sheet lined with parchment paper.
- Place the tray of granola in the fridge for 20 minutes or until set.
- Once firm, break into chunks and enjoy as a snack, served with yogurt for breakfast or with fruit.
- Keep it firm by storing in a container in the fridge.
Notes
- If you don't have espresso powder you can substitute instant coffee powder.
- Melt chocolate over a gentle heat - if too hot it may burn the chocolate or cause it to separate.
- Customize the mix as you like - good additions include dried cherries or dried blueberries, pumpkin seeds and chia seeds. Try different nuts like pecans or hazelnuts.
- You can store in an airtight container in the pantry, but it may soften.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 409Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 1mgSodium: 10mgCarbohydrates: 46gFiber: 7gSugar: 28gProtein: 8g
Please note that nutrition information is a computer generated estimate and should not be interpreted as a dietitian's advice. Values can vary greatly among brands, amounts and ingredients used.
