Homemade superfood chocolate espresso granola will be your new go-to breakfast or snack. This crunchy naturally sweetened granola is addicting, delicious, and nutritious.
I always have a batch of granola on hand. Not only is it ideal for snacking, but it is also a great crunchy topping for yogurt, oatmeal, and smoothies. This chocolate espresso granola is quick to whip up and it is full of good-for-you superfoods.
Homemade Granola vs. Store-bought
Homemade granola is 100 times better than the store-bought kind. It has wayyyy less sugar, REAL ingredients, and you get to customize it to your liking. Plus, your kitchen will smell amazing while the granola is in the oven.
What You Need To Make Superfood Chocolate Espresso Granola
- brazil nuts
- dried dates
- raw cacao powder
- rolled oats
- pumpkin seeds
- chia seeds
- maple syrup
- coconut oil
- cacao nibs
A Perfect Snack: Where to Add Your Homemade Granola
This superfood granola is full of high protein ingredients, so it will keep you satisfied until your next meal. I love sprinkling a handful over yogurt, but here are a few other ideas:
Homemade granola with a splash of almond milk makes the perfect breakfast.
Top your smoothie with a few crunchy chocolate espresso granola clusters.
A hearty bowl of oatmeal can be taken to the next level with granola and a drizzle of nut butter.
And if you’re feeling extra adventurous, ice cream + granola = life.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Superfood Chocolate Espresso Granola
- 1/2 cup almonds
- 1/2 cup Brazil nuts
- 8 Medjool dates pitted
- 2 1/2 cups rolled oats
- 1/3 cup quinoa
- 1/2 cup coconut flakes
- 1/2 cup pumpkin seeds
- 1/4 cup cacao nibs
- 1/4 cup raw cacao powder
- 2 tbsp chia seeds
- 1 tsp sea salt
- 1/2 cup espresso or brewed coffee
- 1/3 cup maple syrup
- 1/4 cup coconut oil melted
- 1 tsp vanilla
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
- Add almonds and Brazil nuts to the bowl of a food processor or blender and pulse until finely chopped. Add dates and pulse 4-5 times to combine. Transfer mixture to a large mixing bowl.
- Place oats, quinoa, coconut flakes, pumpkin seeds, cacao nibs, cacao powder, chia seeds, and salt to date mixture and mix to combine. In a separate bowl, whisk espresso, maple syrup, and melted coconut oil. Pour over mixture and mix to combine, making sure all of the ingredients are coated.
- Transfer the granola mixture to the prepared baking sheet and evenly spread. Bake 30-35 minutes, giving the granola a stir half way through.
- Remove from oven and cool completely. Store cooled granola in an air tight container for up to 1 week.