MOCHA GRANOLA
Mocha Granola is the perfect morning pick-me-up for those who crave the bold flavours of chocolate and coffee. This energising blend features hearty rolled oats, sliced almonds and a balanced combination of cocoa powder and instant coffee. Sweetened naturally with honey, this granola bakes into a crisp and aromatic mix that’s rich in flavour and texture. The cocoa adds a deep and chocolatey note, while the coffee brings an invigorating kick, making this an ideal breakfast or snack for busy mornings or late-night cravings. Serve it over yoghurt, layer it in parfaits or enjoy it with your preferred milk. Each spoonful delivers a delicious contrast of crunch and smoothness, enhanced by wholesome ingredients and slow-release carbohydrates. Whether you’re meal-prepping or gifting homemade treats, Mocha Granola offers a delightful way to start the day with satisfaction and flair.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake, Prepared in Advance
OCCASION/HOLIDAY
Valentine’s Day, Fall, Oscars, Party, Graduation, Winter, New Year’s Day, Mother’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, High Fibre, Quick & Easy, Low Sodium, Healthy
DISH TYPE
Cobbler / Crumble
INGREDIENTS
The preparation of Mocha Granola involves the following ingredients:
- 30 g rolled oats
- 1 teaspoon cocoa powder
- 1/2 teaspoon instant coffee powder
- 10 g sliced almonds
- 1 tablespoon honey
FULL NUTRITIONAL INFORMATION
- Calories: 238.9 kcal
- Fat: 7.3 g
- Saturated Fat: 0.9 g
- Carbohydrate: 41.3 g
- Sugar: 18.1 g
- Sodium: 2.4 mg
- Protein: 6.7 g
- Fiber: 4.8 g
- Calcium: 45.3 mg
- Iron: 2.1 mg
- Potassium: 236.6 mg
PREPARATION
- Preheat The Oven: Set the oven to 160°C (fan 140°C) or 325°F. Line a small baking tray with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, combine the rolled oats, cocoa powder, instant coffee powder and sliced almonds. Stir thoroughly to ensure the powders are evenly distributed.
- Add Sweetener: Drizzle honey over the dry mixture. Use a spatula or spoon to combine until the oats are evenly coated and slightly sticky.
- Spread On Tray: Transfer the mixture to the lined tray. Spread it out into an even layer to ensure uniform baking and prevent clumps.
- Bake To Perfection: Place the tray in the oven and bake for 18 to 20 minutes. Stir the granola halfway through baking to ensure even toasting.
- Cool And Crisp: Remove the granola from the oven and allow it to cool completely on the tray. It will crisp up further as it cools.
PREP TIME
5 minutes
COOKING TIME
18 minutes
TIPS
These tips can help you make a better Mocha Granola:
- For Best Flavour: Use finely ground instant coffee for best flavour distribution.
- Prevent Bitterness: Avoid overbaking to prevent bitterness from the coffee or cocoa.
- For Golden Crunch: Spread the mixture thinly on the tray for an even and golden crunch.
VARIATIONS
- Vegan Version: Replace honey with maple syrup or agave nectar for a plant-based version.
- Nut-Free Option: Swap almonds for sunflower seeds or omit them completely for allergy-friendly granola.
- Chocolate Boost: Stir through a few dark chocolate chips after baking for extra indulgence.
- Caffeine-Free: Use decaf instant coffee or skip the coffee powder for a mellow chocolate granola.
- Add Crunch: Include shredded coconut or puffed quinoa for a diverse texture.
PREPPING AND STORAGE
- Room Temperature: Once cooled, store the granola in an airtight jar or container at room temperature. It will stay fresh for up to 7 days if kept dry and cool.
- Refrigeration: While not necessary, storing granola in the fridge can extend its shelf life by several more days. Always use a moisture-proof container.
- Freezing: For long-term storage, freeze the granola in a sealed bag or container. It can be frozen for up to 1 month and should be thawed at room temperature before use.
- Serving Suggestions: Enjoy Mocha Granola with plant-based milk layered in chia puddings or scattered over frozen yoghurt for a quick and satisfying dessert.