Next 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.

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!

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

Next Level Chocolate Espresso Hazelnut Granola

• Author: Kris Osborne
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6-8 servings 1x
• Category: Breakfast/Brunch, Snack

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Description

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

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Scale 1x2x3x

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

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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.

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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.

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.