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Makes
5 to 6 cups granola and 6 bowls
Author Notes
Coffee isn't an accompaniment here: it's a part of your breakfast, paired with chocolate and espresso flavored granola clusters. The granola's sweetness is mild, so that the slight bitterness of chocolate and coffee—along with a kick of sea salt—can shine through. Use the brown rice syrup option for super clustery granola (though the flavor of maple syrup is nice in the recipe, too!) —Gena Hamshaw
Ingredients
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3 cups
rolled oats
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1 tablespoon
chia seeds
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1/2 cup
large flake coconut
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1/2 cup
sunflower or pumpkin seeds
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1/2 cup
chopped pecans or slivered almonds
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1/3 cup
cocoa powder
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3/4 teaspoon
coarse sea salt or kosher salt
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1/3 cup
olive oil (or a neutral oil, such as refined avocado or grapeseed)
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1/2 to 2/3 cups
brown rice syrup or maple syrup (you can adjust this to fit your preference for sweetness)
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1
shot (1 1/2-2 ounces) espresso, cooled slightly (optional)
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Cold brew with a splash of your favorite milk, for serving
Directions
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Preheat your oven to 300°F. Line two baking sheets with parchment paper.
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Combine the oats, chia seeds, coconut, sunflower or pumpkin seeds, nuts, cocoa powder, and salt in a large mixing bowl. Whisk together the oil, syrup, and espresso if using. Pour wet ingredients over dry and mix well.
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Spread the granola onto your baking sheets. Bake for 35 to 45 minutes, or until the granola is toasted. Allow it to cool completely before breaking it into clusters. To serve, scoop the granola into a small bowl and top with cold brew coffee and your favorite milk.
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