This may be my new favorite granola. I’d have to test it
side by side with this peanut butter granola to be sure. I really like that peanut butter granola, but boy oh boy is this
Mocha Granola good.
This recipe is really just a simple twist on this chocolate granola, but I think it turned out better in texture and flavor than the
chocolate granola did. I know that good bakers often use coffee or espresso to
enhance chocolate-y goodness in treats like brownies and cakes, so it may not be
that much of a surprise if the espresso powder makes chocolate granola better.
Of course, I didn’t just add a smidgeon of coffee flavor to boost the
chocolate. I gave the chocolate enough of a wallop to change its name to mocha.
Mocha Granola is just as easy to make as any other granola,
except you have to treat the chocolate a little more delicately. I baked this granola (as well as the other
chocolate granola I’ve made) at a lower temperature and for a shorter time to
prevent the chocolate from burning. I also gave the whole pan of oats, nuts and
coating a good stir earlier in the baking process than usual. The coating is
thick and stiff when it first goes on the oats and nuts (I used almonds, but
hazelnuts would be pretty nifty as well), so I just let it melt a little in the
oven, then stirred things up to distribute the coating better.
There is definitely a real coffee presence in the flavor of
this granola, making it perfect for breakfast as far as I’m concerned. You
might even be able to get your morning cereal and coffee all in one bowl, if
you’re so inclined. As much as I like this Mocha Granola, however, I don’t
think you’ll see me taking any chances by skipping my cup of coffee.
Mocha Granola
4 cups rolled oats
1 cup chopped almonds (or hazelnuts)
½ cup brown sugar
¼ cup honey
2 tablespoons canola oil
2 ounces bittersweet or semisweet chocolate
2 tablespoons instant espresso powder
¼ teaspoon salt
¼ teaspoon cinnamon
1 teaspoon vanilla extract
1. Preheat oven to 300 F. In a large bowl, combine the oats
and almonds. Set aside.
2. In a small saucepan, combine the brown sugar, honey and
canola oil. Cook over medium heat, stirring often until the sugar dissolves and
the mixture is smooth.
3. Add the chocolate and stir until it has completely melted.
Remove the pan from the heat. Stir in the espresso powder, salt, cinnamon and
vanilla.
4. Pour the brown sugar mixture over the oat mixture in the
bowl. Stir to coat the oats and almonds as well as possible. The mixture will
be thick.
5. Spread the mixture out onto a baking pan lined with a
silicone mat (or line the pan with foil and spray the foil with cooking spray).
Bake at 300 F for about 5 minutes or until the chocolate mixture has melted.
Stir to re-distribute the coating as well as possible.
6. Bake about 20 minutes more, stirring every 8 minutes or
so. Be careful not to burn the coating mixture. Remove from the oven and let
cool completely in the pan on a wire rack. (Remove earlier if the coating
appears to be near burning.)
7. Break into pieces and store in an airtight container. Can
be frozen in a freezer-safe container or zip-top freezer bag for a few months.
Makes about 6 cups.
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