Chunks of semi-sweet chocolate, coconut and banana chips mixed into a toasted Georgia Pecan Coffee Granola for a scrumptious breakfast or snack!
Georgia Pecan Coffee is one of my favorite coffee flavors.
Turns out a little extra caffeine kick in my granola is just the boost my breakfast needed!
A granola craving strikes about 4 times a year for me. Sometimes it’s fruity + flower-scented – like my Apricot Rose Granola – sometimes they are inspired by travels – like my Boothbay Harbor Granola – and in the fall it’s always Apple Granola.
This time I was craving a coffee granola recipe with chocolate. It’s ready in just 30 minutes and is not super sweet. Which means mixing in chocolate after it cools is quite acceptable!
Good chocolate makes all the difference – I love Guittard’s super cookie chips. I’m not sure if it’s the flat wide shape that make them so melty and irresistible, but I’m a fan. The addition of banana chips and coconut chips give it a hint of the tropics. Just look at this delicious combination!!
What’s better than coffee, chocolate and a little tropical flair!
How to Make Homemade Granola
Homemade granola is easy to make at home. With this general formula, you can make this coffee granola or any flavor combo you crave!
Step 1: Combine oats, nuts, seeds, dates + coffee.
This is your chance to substitute any flavor coffee you LOVE.
Step 2: Over medium low heat combine nut butter, honey, extract + spices.
Almond butter, peanut butter, cashew butter, they all work here. There are some super interesting nut butters out there. Have you tried Eliott’s adult nut butters? Spicy Thai, Honey Chipotle, so different!
Step 3: Mix dry and wet ingredients together. Spread on a rimmed baking sheet + bake for 25 min.
Try this Creamy Mocha Oat Smoothie – a blend of quick oats and brewed coffee!
PIN >> Coffee Granola
Crave this almost as much as your cup of joe. Or just go ahead and eat them together for maximum efficiency!
- 3 cups old fashioned rolled oats
- 3/4 cup chopped raw pecans
- 1/4 cup ground flax seed
- 1/4 cup finely ground Georgia Pecan roasted coffee beans or your favorite coffee
- 3/4 cup chopped Medjool dates
- 1/2 cup natural almond butter
- 1/2 cup brown rice syrup or honey
- 1 tbsp pure vanilla extract
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 2 tbsp water
- 1/2 cup banana chips (I use these Trader Joe's)
- 1/2 cup coconut chips (I use these Trader Joe's)
- 1/2 cup super cookie semi-sweet chocolate chips more to taste
Preheat oven to 325 degrees F.
In a large mixing bowl, combine oats, pecans, flaxmeal, dates, and ground coffee.
In a small pot on the stove over medium-low heat, combine the almond butter, brown rice syrup, vanilla extract, salt, cinnamon and water. Whisk until smooth. If the mixture seems thick, add 1 tbsp of water at a time to whisk to a smooth pourable texture.
Add the warmed almond butter mixture to the bowl with the oats and mix together until distributed evenly
Spread the mixture in fairly even layer onto a rimmed baking sheet so pieces are touching to create clusters.
Bake for 25 minutes until crisp and starting to brown. Stirring/flipping the mixture after 15 minutes. Note that it will continue to crisp up as it cools.
Let cool on baking sheet, then add coconut chips, banana chips and chocolate. Stir gently to incorporate without breaking up the clusters.
Store in an airtight container at room temp.
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