Cocoa Coffee Granola & Creamy Cold Brew Bowls

August 2, 2017

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

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.

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