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Mocha java granola is chocolaty and nutty, with a hit of coffee. This make-ahead breakfast will make your mornings so much easier.
It has been a couple of years since I posted about my apricot granola, but it has remained a reader (and personal) favorite. Nutty, crunchy, and not too sweet – and it makes a lot!
That granola inspired me to make this mocha java granola recipe. Well, that and my obsession with coffee. Try as I might, I just can’t quit my coffee obsession.
I’ve loaded a ton of it into espresso streusel coffee cake. I’ve added it to donuts in my pecan coffee donut holes. I basically find every way I can to use coffee in a recipe, and when it comes to breakfast, the pairing is just logic at play.
So, this mocha java granola has coffee in it, of course. Have you noticed how so many coffees at the grocery store are “mocha java” flavor? And yet none of them really taste like chocolate. It’s always a disappointment, at least for me.
That’s why this granola is loaded with mini chocolate chips, for little bites of chocolate all throughout. Don’t worry too much about the fact there is chocolate in this. I’ve already lowered the sugar a lot in comparison to store-bought granolas, and the nuts and whole grains help balance out the healthy factor.
If you’ve never made granola at home before, it’s actually quite easy. Make sure you use rolled oats, not the “quick” oats, or you’ll end up with a big mess. You can easily switch up ingredients, like using your favorite nuts and seeds.
If adding dried fruit, be sure to do so after baking your granola. Dried fruit has a tendency to burn when baked with the granola. Ask me how I know.
This recipe does make a lot of granola, so if you prefer you can halve the recipe. I recommend storing it in glass containers, such as [amazon_textlink asin=’B00CNHCDR6′ text=’mason jars’ template=’ProductLink’ store=’stetted-20′ marketplace=’US’ link_id=’b12f0d8e-785a-11e7-9bd9-a7a4363a8ec7′], to help keep it fresh and the clusters intact.
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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
- 4 cups rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup slivered almonds
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon fine sea salt
- 1/2 cup coconut oil
- 4 tablespoons honey
- 1 tablespoon instant espresso powder
- 3/4 cup mini semisweet chocolate chips
- Preheat the oven to 300°F and line a baking sheet with a Silpat or parchment paper.
- In a large bowl, combine oats, walnuts, almonds, cocoa powder, and salt.
- In a small saucepan, heat coconut oil and honey until just melted. Whisk to combine, remove from heat, and whisk in espresso powder.
- Pour mixture over the oats and stir to mix well, leaving no dry bits.
- Spread the oats onto the baking sheet, covering the entire sheet. Bake for 25-30 minutes.
- Press down gently on granola with spatula to encourage sticking as it cools. Sprinkle on half of the chocolate chips.
- Once completely cooled, add the remaining chocolate chips, and scoop into glass jars for storage.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…