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
Cold brew with a splash of your favorite milk, for serving
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 cold brew coffee and your favorite milk.