Crunchy and strong in flavors, this homemade coffee granola made with dark chocolate chunks and toasted hazelnuts will brighten up your mornings. You’ll thank me later!
Whether sweet or savory, homemade granola is a thing, I’m telling you. It can even become a slightly obsession. Seriously, who wouldn’t fall for these generous and crunchy sweet oat clusters? They are everything. Oh, and by the way, how do you like to eat yours? Some like granola with yogurt, some with milk (I am one of them), and others just skip dairy and eat granola right from the package as a quick snack (I’m also one of them).
Also, once you try homemade granola, you find yourself wondering why you never came up with the idea of making your own one before. It is so easy to prepare that it’s a shame we got used to buy granola at the grocery store since we were kids. But it’s not too late to change your habits, and that is what matters here. Wake up on Saturday and Sunday morning, prepare some granola and you’ll have enough for the entire week!
If you like granola, you might also like:
- Easy Chocolate Granola (+ video)
- Beet-Ginger Granola with Superfoods
- Easy Savory Granola
- Easy Chocolate Chip Granola Bars
And today I’ve got a new granola recipe for you. I believe that mornings must be sweet, fun, and gentle to help you get out of bed. I’m a morning person and I love mornings in general – I find them quiet, peaceful, beautiful, and I’m usually full of energy and hope. It’s like a new start every single day, and that’s what I like about it. That being said, I do not wake up jumping everywhere either, and it can be difficult sometimes to leave this cozy bed that keeps calling us back a little longer.
This is when breakfast becomes my motivation. Having time to eat breakfast before I leave the house is gold, and even more if I know what awaits me. I have got many breakfast recipe ideas, some are healthy and colorful, other sweet and cozy, and all are and must be appealing and delicious. I would never eat a breakfast that is not at my taste only because it is good for my body. Luckily, there are so many options it is almost impossible to serve me something I don’t like.
When I have granola at home – homemade, always – it never lasts long though. Granola has this little addictive thing in it. Do you recon the phenomenon too? Chocolate granola is usually my go-to, and also the one I prepare for my nieces and guests in general. This one is slightly different, since I used ground and brewed coffee in the preparation, together with coconut oil. My advice here is to choose a coffee of good quality and if possible to grind it yourself just before using it. If you do not own a coffee grinder however, go for high quality ground coffee as much as possible.
Chocolate and coffee pair so well that I didn’t make an exception here. You will notice the use of dark chocolate (minimum 70% cocoa), that I chop myself so it gives these huge and irregular chocolate chunks. I always prefer them over chocolate chips that usually are poor quality chocolate. Then I added some toasted hazelnuts. This step requires a little bit of time and patience (especially when you remove the hazelnut skins), but it is totally worth it. You get a slightly golden color, an irresistible nutty taste, not to mention the crunchiness. Hmmm…! If you feel like it, top your granola with fresh berries just before serving, and enjoy!
- 2½ cups (375g) raw hazelnuts
- ¼ cup + 2 Tablespoons (90 ml) coconut oil, melted
- ½ cup (120 ml) brown maple syrup
- ¼ cup (4 Tablespoons) freshly ground coffee beans
- 3 Tablespoons very strongly brewed coffee
- 2 Tablespoons (25g) sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 cups (360g) old-fashioned rolled oats
- 1 egg white
- 1 cup (200g) hight quality chocolate (70% cocoa), chopped
- Heat the oven to 350°F (180°C) and line a baking tray with parchment paper.
- Add the hazelnuts to the tray and toast for about 10 minutes, stirring twice, until hazelnuts become lightly tanned and the skins are starting to release. Transfer to a big kitchen cloth, bundle up, then shake and rub to remove the skins. Leave to cool.
- Roughly chop half of the hazelnuts with a small knife, and keep the remaining half whole.
- Lower the oven to 325°F (160°C).
- In a medium bowl, combine warm melted coconut oil with maple syrup, coffee grounds, brewed coffee, sugar, vanilla, and salt.
- Combine the hazelnuts and oats in a big bowl, then pour the coffee liquid on top. Toss well. Add the egg white, and toss again.
- Line a baking tray with parchment paper and spread the granola mixture evenly. Bake for about 50 minutes to 1 hour, until it’s golden brown and feels dry to the touch (baking time can vary considerably from one oven to another, so keep an eye on the oven).
- Cool completely on the baking tray, then break into clusters, and add the chopped chocolate. Store in a air-tight container and keep for up to 2 weeks at room temperature.
Comme il est gourmand ce granola !!!
Hehe, et il ne fait pas long feu, je peux te le dire 😉
BONJOUR Delphine le sucre chez orange chocolat on les met quand?
Merci!
Bonjour Emmanuelle! Je ne suis pas sûre de comprendre votre question. Pouvez-vous préciser svp afin que je puisse vous guider du mieux possible? Par avance merci!
oui désolée… le correcteur de mon téléphone est passé par là… Dans les ingrédients vous précisez 25g de sucre et la tablette de chocolat mais dans la recette (en Français) je ne les trouve pas… J’ai mis le chocolat à la fin sur le granola entrain de refroidir…
Merci
Oh, c’est à moi de s’excuser, j’ai en effet fait quelques oublis dans la recette. Je viens d’apporter les modifications nécessaires. Vous aviez bien deviné, on ajoute le chocolat à la fin lorsque le granola refroidit/est refroidi. Encore toutes mes excuses pour ces oublis, j’espère que la recette vous plaira ! Bien à vous. Del