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Home » Chocolate » Next Level Chocolate Espresso Hazelnut Granola

Next Level Chocolate Espresso Hazelnut Granola

Apr 19, 2018 · Leave a Comment

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Overhead shot of Next Level Chocolate Espresso Hazelnut Granola in a bowl with fruitNext Level Chocolate Espresso Hazelnut Granola, the heartier, crunchier, more uplifting cousin to Nutella. Is it breakfast or dessert? It’s debatable; I’ll let you decide. Close-up overhead shot of Next Level Chocolate Espresso Hazelnut Granola in a bowl with fruitTwo images: Top image is a shot of Next Level Chocolate Espresso Hazelnut Granola in a jar on a shelf with other jars. Bottom image is an overhead shot of the same granola spread out on a pan

Breakfast or Dessert?

On Tuesday, we shared a life-changing tutorial on how to make granola using whatever ingredients you have on-hand. Today, we’re sharing our latest granola obsession. Rich and chocolaty, this snack screams, “treat food” but comes with a solid backbone of respectable ingredients that make it appropriate morning fare. It’s gratifyingly nutrient-dense and loaded with hearty whole grains, satisfying nuts, and healthy fats from unsweetened coconut flakes and coconut oil. It’s also innocently sweetened with a minimal amount of maple syrup. (Three tablespoons total! ) Then of course there’s the cocoa, which places it squarely in the dessert camp. But even cocoa is a legitimate superfood contender! 

Soooo, breakfast? Dessert? Breakfast? Dessert? TomEHto TomAHto. Whatever the case it’s, without a doubt, worth making now. You won’t regret it!

 

Overhead shot of Chocolate Espresso Hazelnut Granola with Cardamom in a bowl with fruit

More Granola Lover Links

If chocolate isn’t your thing (wait, what?!?) or you’re looking for some other granola inspiration, check out these granola recipes:
Nutty, Seedy Baked Granola
Black Sesame Granola
Toasted Coconut and Maple Quinoa Granola

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Yield: 8 servings

Next Level Chocolate Espresso Hazelnut Granola

This Next Level Chocolate Espresso Hazelnut Granola is the heartier, crunchier, more buzz-worthy cousin to Nutella.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 cup oats (gluten free, if preferred)
  • ½ cup raw buckwheat groats
  • ½ cup roughly chopped hazelnuts
  • ½ cup unsweetened, flaked coconut
  • 2 tbsp dutch processed cocoa powder
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • Pinch of kosher salt
  • 2 tbsp coconut oil
  • 3 tbsp maple syrup
  • 2 tsp instant espresso powder
  • ½ tsp vanilla

Instructions

  1. Preheat oven to 300°F. Line a baking pan with parchment paper.
  2. Mix the oats, buckwheat, hazelnuts, coconut, cocoa powder, cinnamon, cardamom, and salt together in a large bowl.
  3. Warm the coconut oil, maple syrup, espresso powder, and vanilla in a small saucepan over low heat. Whisk until it comes together.
  4. Pour the wet ingredients into the dry ingredients and stir to coat.
  5. Spread the mixture out on the baking pan.
  6. Place on the centre rack in the oven and bake, stirring every 15 minutes, for approximately 45 minutes, or until the granola is lightly crunchy and slightly browned.

Notes

Easily customizable, you can sub out the grains and nuts for others you prefer. E.g. Prefer to go for all oats instead of a mix of oat and buckwheat, go for it! Hate hazelnuts, but looove flaked almonds? All the power to you.

You can easily double this recipe if you want to make a bigger batch.

© Kris Osborne
Category: Breakfast and Brunch

This post was originally published on April 19, 2018. It has been updated with improvements to the recipe and instructions as of May 29, 2019.

About Kris Osborne

Kris Osborne is a recipe developer, writer, photographer, and all around food content creator from Southern Ontario. She is a culinary school graduate with a background in holistic health and her work reflects that unique balance. She likes eating her vegetables, always having a stash of cookies on hand, and drinking her coffee while it's still hot. Connect with her at kris (at) baked-theblog (dot) com
www.80twenty.ca.
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