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
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Cocoa Coffee Granola & Creamy Cold Brew Bowls
5 to 6 cups granola and 6 bowls
large flake coconut
sunflower or pumpkin seeds
chopped pecans or slivered almonds
coarse sea salt or kosher salt
olive oil (or a neutral oil, such as refined avocado or grapeseed)
1/2 to 2/3 cups
brown rice syrup or maple syrup (you can adjust this to fit your preference for sweetness)
Preheat your oven to 300°F. Line two baking sheets with parchment paper.
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.
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 creamy cold brew coffee.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.