You know what sounds even better to me than regular granola mixed with yogurt for breakfast?  Mocha granola mixed with yogurt for breakfast.  In other words, granola that tastes like coffee – and chocolate.  The moment I came across this idea, I was so excited and couldn’t wait to try it.  Unfortunately the first attempt really missed the mark and reaffirmed what I already knew, that not all granola recipes are created equal.  Armed with the general concept, I went back to the drawing board and ended up adapting my staple granola recipe.  I mixed in espresso powder, opted for sliced almonds and hazelnuts, and nixed the dried fruit.  Now we’re talking.

The granola is great all on its own, or mixed with yogurt, but then as I was getting ready for breakfast one morning the thought crossed my mind…since my favorite type of mocha is a raspberry mocha, why not go that direction?  I made a parfait simply by layering the granola and yogurt with some half-frozen raspberries.  It was kind of like eating dessert for breakfast.  In fact, I do like this enough to eat it for dessert.  If you want to get really crazy, drizzle it with a tiny bit of chocolate syrup.  Oh yeah, baby.

  • Yield about 10 cups


  • 2/3 cup hazelnuts, coarsely chopped
  • 2/3 cup sliced almonds
  • 6 cups old fashioned rolled oats
  • 6 tbsp. canola oil
  • 1 cup honey
  • 2-3 tbsp. espresso powder*
  • ¼ cup ground flaxseed (optional)
  • ¼ tsp. ground cinnamon
  • Pinch of grated nutmeg
  • ½ tsp. salt
  • 8 oz. bittersweet chocolate, coarsely chopped


  • 01

    Preheat the oven to 325˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  Place a large skillet over medium heat.  Add the chopped hazelnuts and almonds.  Cook, stirring occasionally, until lightly browned, 3-4 minutes.  Stir in the oats and canola oil and continue to cook, stirring occasionally, until the oats are lightly toasted, about 3 minutes.

  • 02

    Transfer the oat mixture to a large bowl and stir in the honey, espresso powder, ground flaxseed, cinnamon, nutmeg, and salt.  Spread out onto the prepared baking sheet in an even layer.  Bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes.

  • 03

    Move the granola to one side of the baking sheet and press gently into a thick slab.  Let cool to room temperature.  Break the dried and cooled granola into small clusters, mix in the chopped chocolate, and store in an airtight container.

  • 04

    *If you prefer a more subtle coffee flavor, use 2 tablespoons of espresso powder.  For a more prominent flavor, use 3 tablespoons.  Instant coffee powder may also be substituted but you will likely need to use more to achieve the same flavor.