Cocoa Coffee Granola & Creamy Cold Brew Bowls

August  2, 2017
4.5 Stars
Photo by Julia Gartland
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

Watch This Recipe
Cocoa Coffee Granola & Creamy Cold Brew Bowls
  • Makes 5 to 6 cups granola and 6 bowls
  • 3 cups rolled oats
  • 1 tablespoon chia seeds
  • 1/2 cup large flake coconut
  • 1/2 cup sunflower or pumpkin seeds
  • 1/2 cup chopped pecans or slivered almonds
  • 1/3 cup cocoa powder
  • 3/4 teaspoon coarse sea salt or kosher salt
  • 1/3 cup 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)
  • 1 shot (1 1/2-2 ounces) espresso, cooled slightly (optional)
  • 4 cups Califia Farms XX Expresso Cold Brew, for serving
In This Recipe
  1. Preheat your oven to 300°F. Line two baking sheets with parchment paper.
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • Cindy Choi
    Cindy Choi
  • meghna agarwal
    meghna agarwal
  • trbriones
  • Leslie Rosenberg
    Leslie Rosenberg
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

4 Reviews

Cindy C. April 25, 2020
omg looks dangerous I'm getting jittery just looking at it. must make HAHA
meghna A. September 25, 2017
Is there a substitute for oats if we want to make it grain free?
trbriones September 13, 2017
I have now made this three times. I love it.
Leslie R. September 9, 2017
Thanks Gema - this granola was amazing. I used coconut oil with great results. Pouring almond milk/ coffee over is genius.