Mocha Granola.
This Mocha Granola is SO DELICIOUS! A crunchy, chocolatey breakfast or snack with a perfect blend of coffee, cocoa, almonds, and coconut.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Spatula
- Air-tight container
Ingredients
- 2 cups rolled oats
- 1/4 cup wheat germ
- 2 tablespoons ground flaxseed
- 1/4 cup chopped almonds
- 1/2 teaspoon instant coffee powder
- 1 teaspoon cocoa powder
- 1/4 cup shredded coconut
- 1 tablespoon coconut oil
- 2 tablespoons honey
- Chocolate morsels to sprinkle on top after baking
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and perfect golden color.
- In a large mixing bowl, combine rolled oats, wheat germ, ground flaxseed, chopped almonds, instant coffee powder, cocoa powder, and shredded coconut. Stir well to mix evenly.
- In a small saucepan over low heat, melt the coconut oil and honey together until fully combined. Pour this mixture into the dry ingredients and mix thoroughly until well coated.
- Line a baking sheet with parchment paper and spread the granola mixture evenly across it. Press down gently with a spatula to help it clump together.
- Bake in the preheated oven for 20-25 minutes, stirring halfway through to ensure even browning. Watch carefully to avoid burning.
- Remove from oven and let cool completely on the baking sheet. Once cooled, sprinkle chocolate morsels over the top and gently mix them in.
- Transfer the cooled Mocha Granola to an air-tight container. Enjoy with yogurt, milk, or as a snack on its own!
Notes
- Allow granola to cool completely to achieve a crunchy texture.
- Use nut substitutes like walnuts or pecans for different crunch and flavor.
- Maple syrup or agave nectar can replace honey for a vegan version.
- Store granola in an air-tight container at room temperature for up to two weeks.
- Add dried fruits like cranberries or raisins for extra sweetness.