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.
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!
Next Level Chocolate Espresso Hazelnut Granola
- Baking pan
- Parchment paper
- Wooden spoon
- Measuring cups and spoons
- 1 cup oats, gluten free, if preferred
- ½ cup buckwheat groats, raw
- ½ cup hazelnuts, roughly chopped
- ½ cup flaked coconut, unsweetened
- 2 tablespoons cocoa powder, dutch processed
- ½ teaspoon cinnamon, ground
- ½ teaspoon cardamom, ground
- 1 pinch kosher salt
- 2 tablespoons coconut oil
- 3 tablespoons maple syrup
- 2 teaspoons instant espresso powder
- ½ teaspoon vanilla
- Preheat oven to 300°F (150°C). Line a baking pan with parchment paper.
- Mix the oats, buckwheat, hazelnuts, coconut, cocoa powder, cinnamon, cardamom, and salt together in a large bowl.
- Warm the coconut oil, maple syrup, espresso powder, and vanilla in a small saucepan over low heat. Whisk until it comes together.
- Pour the wet ingredients into the dry ingredients and stir to coat.
- Spread the mixture out on the baking pan.
- 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.
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.