Mocha Java Granola Recipe

Megan Myers | Stetted

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.

Mocha Java Granola Photo

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.

Mocha Java Granola Picture

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.

Mocha Java Granola Image

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.

Mocha Java Granola Pic

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 mason jars, to help keep it fresh and the clusters intact.

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Mocha Java Granola Recipe

    20 Servings

Ingredients

  • 4 cups Rolled Oats
  • 1/2 cup Chopped Walnuts
  • 1/2 cup Slivered Almonds
  • 2 tablespoons Unsweetened Cocoa Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Coconut Oil
  • 4 tablespoons Honey
  • 1 tablespoon Instant Espresso Powder
  • 3/4 cup Mini Semisweet Chocolate Chips

Directions

  1. Preheat the oven to 300°F and line a baking sheet with a Silpat or parchment paper.
  2. In a large bowl, combine oats, walnuts, almonds, cocoa powder, and salt.
  3. In a small saucepan, heat coconut oil and honey until just melted. Whisk to combine, remove from heat, and whisk in espresso powder.
  4. Pour mixture over the oats and stir to mix well, leaving no dry bits.
  5. Spread the oats onto the baking sheet, covering the entire sheet. Bake for 25-30 minutes.
  6. Press down gently on granola with spatula to encourage sticking as it cools. Sprinkle on half of the chocolate chips.
  7. Once completely cooled, add the remaining chocolate chips, and scoop into glass jars for storage.
     

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Published:
Author:
Cooking Method:
Make Ahead
Category:
Nuts
Tags:
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Related Recipes:
Breakfast Recipes, Brunch Recipes, Granola Recipes, Oat Recipes, Chocolate Recipes, Coffee Recipes, Nut Recipes, Almond Recipes, Make Ahead Recipes
Recipe Yields:
20 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Megan Myers
Recipe Yields: 20 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts

Serving Size 1/4 cup
Servings Per Recipe 20

Amount Per Serving
Calories from Fat 79
Calories 115

% Daily Value*
15%
Total Fat 10g
26%
  Saturated Fat 5g
1%
Sodium 30mg
2%
Total Carbohydrate 6g
1%
  Dietary Fiber 1g
  Sugars 5g
3%
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.