Cocoa Espresso Almond Granola

Sweetened with honey, this easy homemade granola is a chocolate-lover’s dream. Serve with plain Greek yogurt and fresh raspberries.

Ingredients for servings

    Cocoa Espresso Almond Granola

  • 3 cup old-fashioned rolled oats

  • 1 cup puffed brown rice cereal

  • 0.5 cup chopped almonds

  • 0.33333333333 cup unsweetened Dutch cocoa sifted

  • 0.25 cup hemp seeds

  • 1 teaspoon instant espresso or coffee

  • 0.5 teaspoon sea salt

  • 0.5 cup canola oil

  • 0.5 cup honey

  • 1 teaspoon vanilla extract

  • 1 egg white beaten until frothy


  • Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside.

  • In a large bowl, combine the oats, rice cereal, almonds, cocoa, hemp seeds, espresso, and salt.

  • In a small bowl, whisk together the oil, honey, and vanilla, until smooth. Pour over the oat mixture and stir with a rubber spatula until the dry ingredients are coated. Add the egg white and stir to combine.

  • Pour the oat mixture onto the prepared baking sheet in an even layer. Bake, stirring once until the oats and nuts are just beginning to brown, about 30 minutes.

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