It goes without saying that coffee and chocolate are a match made in foodie heaven, but when that flavour combination is paired with granola their flavour profiles are taken to another level. This mocha coconut granola tastes rather indulgent and is irresistibly crunchy, so don’t be surprised if you find yourself eating it for breakfast as well as for dessert.


coconut oil
3 cups rolled oats
1 cup sliced almonds
1/4 cup cocoa powder
1 1/2 tablespoons espresso powder
1/4 cup brown sugar
1/2 cup maple syrup
1 teaspoon vanilla
1 cup flaked coconut
1 cup cacao nibs or mini chocolate chips


Preheat the oven to 160 degrees. Prepare a baking sheet by lightly coating with coconut oil.

In a large bowl, mix together the oats, almonds, cocoa powder, espresso powder and brown sugar. Pour the syrup and vanilla over the oat mixture and stir until evenly coated. Spread the mixture in the prepared baking tray and place it in the oven. Bake for about 30 minutes, stirring every five minutes. Before the final 5 minutes, add the coconut to toast. When the granola is toasted, remove from oven and place in a large bowl to cool. Stir in the cacao nibs/chocolate chips. Store in an airtight container.

Delicious served with milk, yogurt, or kefir.




Images and recipe from


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