Espresso Granola

Granola lovers and Espresso lovers, this Espresso Granola just might be a dream come true for you! It has a nice Espresso flavor, thanks to the Espresso powder mixed in with the other ingredients. You really do need to use the Espresso powder in this recipe to get the full flavor effect!

You can enjoy this granola for breakfast with some milk or vanilla Greek yogurt. Or eat it just the way it is for a healthy and yummy snack! If you want to have a little chocolate flavor added to the granola, you can mix in some mini semi-sweet chocolate chips—it’s great with or without the chocolate chips!

Espresso Granola

  • Servings: 12
  • Difficulty: easy
  • Print

Makes about 6 cups, or 12 half-cup servings

3 cups old-fashioned oats
3/4 cup shredded coconut (sweetened or unsweetened)
1/2 cup chopped pecans
1/4 cup ground flaxseed
1/2 cup raw pepitas (hulled pumpkin seeds)
1/2 cup raw sunflower kernels
1/2 cup pitted and chopped dates
1/2 teaspoon salt
1/4 cup coconut oil
1/4 cup strong brewed coffee, cooled
1/3 cup pure maple syrup
3 Tablespoons packed light brown sugar
1 Tablespoon unsweetened cocoa powder
2 teaspoons Espresso powder
1 teaspoon pure vanilla extract
Optional: 1 cup mini semi-sweet chocolate chips

Preheat oven to 325˚F. Line a large rimmed baking sheet with parchment paper; set aside.

In large bowl, combine oats, coconut, pecans, flaxseed, pepitas, sunflower kernels, chopped dates, and salt; set aside.

In a small microwave-safe bowl, add the coconut oil, coffee, maple syrup, brown sugar, cocoa powder, espresso powder, and vanilla extract. Heat in microwave for about 1 1/2 minutes, then remove and stir mixture until ingredients are smooth and blended well. Pour over the oat mixture in the large bowl. Stir and toss mixture to coat dry ingredients completely.

Spread mixture evenly on your prepared baking sheet and bake at 325˚F for 30 minutes, stirring after 15 minutes to allow mixture to bake evenly.

Cool granola completely on pan (it will get crispier as it cools), then mix in the semi-sweet chocolate chips, if using. Store in an airtight container for up to 3 weeks.

Recipe from NancyC |

I was inspired to make this Espresso Granola after I tasted a coffee-flavored granola at a gourmet specialty shop. So I experimented making it several different ways and really like this final version! Are you a granola and Espresso fan too?

Sharing at Inspire Me Monday, Happiness is Homemade, Weekend Potluck, Farmhouse Friday, Fiesta Friday, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Homestead Blog Hop, LouLou Girls.


8 thoughts on “Espresso Granola

  1. Miz Helen

    Just pinned your feature to our Features Board, for Full Plate Thursday. Thanks so much for sharing with us and come back to see us!
    Miz Helen

    Liked by 1 person

  2. Pingback: Fiesta Friday #484

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