Mocha Java Latte Granola.
Have your coffee and eat it too with my latest granola recipe. Sweetened with honey and dark chocolate, it pairs well with milk, greek yogurt, and… more coffee.
For as much as I love to drink coffee, it’s about time I admit that I eat my coffee too.
Caffeine may not be the best thing in the world for you, but I can think of worse. I need my coffee to get through it all! Between the office, the gym, the yoga mat, the emails, the website, the baking, the photoshoots, the errands, the wedding planning, the moving, Kevin, Jude, friends, family… I’ll take an XXL coffee everyday of the week, please.
And I wouldn’t have it any other way.
French vanilla is my favorite flavor and the kind of coffee I used in today’s recipe. You won’t need brewed coffee, just a couple Tablespoons of ground coffee to mix with some oats, almond slivers, and a few other easy ingredients. Feel free to use any flavor coffee you like.
Making your “wake me up!” granola is so easy. 8 very simple ingredients. When I make granola, I like to focus on whole, natural foods. But also foods that I buy regularly, so I don’t have to make any extra trips to the grocery store. Convenience is key to my granola making.
Start with your dry ingredients: 3 cups of oats, 3/4 cup of slivered almonds, and two Tablespoons of your favorite ground coffee. The french vanilla coffee I used is medium roast. If you choose to use a dark roast, try cutting down to 1.5 Tablespoons instead, to lower the intensity if desired. Next you have your wet ingredients: coconut oil and honey.
I swear by coconut oil. If you haven’t jumped on the coconut oil bandwagon yet, now is the time. As it’s growing in popularity, I find that you can buy it at most regular stores. Plenty of my healthier recipes call for coconut oil because it’s is a natural oil whose consistency is unbeatable. More often than not, it can’t be substituted with another type of oil. Today, however, you may use canola oil instead. Or even melted butter. Keep things on the healthy side and stick with coconut oil, though. Read about the health benefits of coconut oil here.
*Your granola will NOT taste like coconuts. Coconut oil smells like coconuts, but the negligible amount used today combined with honey and cocoa powder will not give the granola a coconut taste.
Coconut oil has a high melting point – anything above 76F degrees will melt the oil. In the summer, my coconut oil is usually melted at room temperature. Yes, my Baltimore apartment is HOT. But during the rest of the year, it is in solid form at room temperature. For today, you’ll need 2 heaping Tablespoons of melted coconut oil.
Stir the melted coconut oil and 1/2 cup of honey together. Combine it as best you can. To this mixture, you’ll add 1/4 cup of unsweetened cocoa powder. This granola is packs a HUGE chocolate punch. Ain’t nothing wrong with that, right?!
Add a pinch of salt to the coconut/honey mixture and pour over the dry ingredients. This will help offset the sweetness from the honey. Do not decrease the amount of honey, as you need all of its stickiness to bind the oats. Stir the wet ingredients around until all of the oats are coated. Spread the oats out onto a silicone mat or parchment paper lined baking sheet. Bake for 15 minutes at 300F. Remove and stir to make sure no small oats are burning. Bake for 10 more minutes.
At this point, your house will smell like chocolate cake and a coffee house. FACT.
What is the culprit for all of those fabulous large granola clusters?! Why it’s the granola sticking to chocolate espresso beans. Have you had these before? I love them! You can buy chocolate covered espresso beans at many grocery stores; I bought mine at Trader Joes.
When the granola is still warm after you remove it from the oven, sprinkle 1/2 cup of chocolate covered espresso beans on top and mix it all around. The chocolate will melt beautifully over the granola creating larger clusters. Pour the granola into a large bowl and stick it in the refrigerator to allow the melted chocolate to set.
*If you can’t find chocolate covered espresso beans, use chocolate chips instead.
If you pour your coffee/chocolate infused granola over milk, you’ll be left with a bowl of leftover mocha-chocolate milk. It’s heavenly, I tell ya. This granola is perfect for munching on at work or before hitting the gym. Gives you an extra energy kick to get through it all. Plus, there’s chocolate involved. Chocolate for breakfast is the best, no?
The granola is extra crunchy; we’re talking super-crunch-style, even after a few days. This granola has lasted almost 5 days so far and is still plenty crunchy as it was on day 1. Plus, the surprise crunch from the hidden espresso beans is a nice bonus. While I like my cookies to be soft, I need my granola to be extra crunchy.
This granola is quick, easy, and straightforward. No weird ingredients, no extra processed sugars, or any other weird gunk you find in most store-bought granola recipes. For example, what is acacia gum? And what are “soy grits” doing in granola?! Overpriced store-bought granola is a nightmare and I avoid it at all costs.
Coffee and chocolate just seem to go together, no? Like Sundays and sweatpants or mac and cheese or wine and 5pm.
Mocha Java Latte Granola
Makes 3-4 cups. This granola is gluten free if using certified gluten free oats.
- 3 cups old-fashioned rolled oats (not quick oats)
- 3/4 cup slivered almonds
- 2 Tablespoons ground coffee (any flavor - if you choose to use a dark roast, try cutting down to 1.5 Tablespoons instead)
- 2 Tablespoons melted coocnut oil
- 1/2 cup honey
- 1/4 cup unsweetened cocoa powder
- pinch salt (about 1/8 teaspoon)
- 1/2 cup chocolate covered espresso beans (or chocolate chips)
Preheat oven to 300F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, toss together the oats, slivered almonds, and coffee. Set aside. In a small bowl, whisk together melted coconut oil, honey, and cocoa powder. Add the salt and pour over dry ingredients. Mix until combined.
Spread onto prepared baking sheet and bake for 15 minutes. Remove from the oven, stir the oats and clusters around, then bake for 10 more minutes. Remove from the oven and pour chocolate covered espresso beans overtop. Mix around as the chocolate melts. Allow to cool completely before digging in. Refrigerating will help speed this process up, too!
Granola stays fresh at room temperature for 2-3 weeks.
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Not a fan of coffee? My Triple Chocolate Crunch Granola is more your style.