Chocolate Espresso Granola Recipe

Ingredients:

• Dry Ingredients:

  • 2 cups rolled oats

  • 1 cup mixed nuts (almonds, walnuts, pecans), chopped

  • 1/2 cup pumpkin seeds (pepitas)

  • 1/2 cup sunflower seeds

  • 1/2 cup unsweetened cocoa powder

  • 1/4 teaspoon salt

• Wet Ingredients:

  • 1/3 cup maple syrup (or agave syrup)

  • 1/8 cup neutral oil

  • 1 teaspoon vanilla extract

  • 2 tablespoons brewed espresso or strong coffee (cooled)

• Add-ins:

  • 1/2 cup dairy-free chocolate chips or to taste

  • 1/2 cup unsweetened coconut flakes or to taste (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a large bowl, combine rolled oats, chopped nuts, pumpkin seeds, sunflower seeds, cocoa powder, and salt. Mix well.

3. Combine Wet Ingredients: In a separate bowl, whisk together maple syrup, melted coconut oil, vanilla extract, and brewed espresso until well combined.

4. Combine Mixtures: Pour the wet ingredients over the dry mixture and stir until everything is evenly coated.

5. Spread and Bake: Spread the granola mixture evenly on the prepared baking sheet. Bake for 25-30 minutes, stirring halfway through, until the granola is firm and slightly crispy.

6. Cool and Add Add-ins: Remove from the oven and let the granola cool completely on the baking sheet. Once cooled, stir in the chocolate chips and coconut flakes (if using).

7. Store: Transfer the granola to an airtight container and store at room temperature for up to 2 weeks.

Serving Suggestions:

• Enjoy your chocolate espresso granola with plant-based yogurt or milk.

• It also makes a delicious topping for smoothie bowls or a quick snack on its own!

Feel free to adjust the ingredients to suit your taste!