Coffee Chocolate Hazelnut Granola

This coffee chocolate hazelnut granola  is crunchy, strong in flavors, loaded with dark chocolate chunks, and simply irresistible. A great breakfast idea to brighten up your day!

Once you try homemade granola, you find yourself wondering why you never came up with the idea before. It is SO easy to prepare and it tastes much better than any store-bought granola. With just a little bit of organization, you can prepare it in advance and have enough for the entire week.

Chocolate granola is usually my go-to. This version is slightly different, since I used ground and brewed coffee in the preparation to create a stronger, and somehow more adult version. I also added some toasted hazelnuts and dark chocolate chunks for a delightful crunchy bite. I love it for breakfast in the morning, as a topping for yogurts and various desserts, or simply as a snack. There is always a good excuse reason to eat granola!

The recipe ingredients (and substitutes)

• Oats. I recommend old-fashioned rolled oats (choose gluten-free oats for a gluten-free version).
• Coffee. You will need both brewed coffee and ground coffee beans for this recipe (more details below).
• Hazelnuts. They’re lightly toasted, and roughly chopped. You could replace them with whole almonds, macadamia nuts, or cashews.
• Dark chocolate. I recommend 70% dark baking chocolate, chopped into chunks, but you could also use some chocolate chips if desired.
• Coconut oil. It acts as a binder of the liquid ingredients in the recipe.
• Egg white. It helps the granola lumps to stick together.
• Sugar + maple syrup. You could use maple syrup only if desired, or replace it with honey.

How to use coffee in this granola?

Coffee is what makes this granola recipe unique. Here I combined brewed coffee and ground coffee beans (preferably freshly ground). The reason is that ground coffee guarantees an intense coffee flavor. Alternatively, you could use instant coffee, dissolved with 3 Tablespoons hot water.

Can I make a kid-friendly version (no coffee)?

Although this is a coffee granola recipe, it is possible to keep the dark chocolate chunks and the hazelnuts components to create a kid-friendly version. To do so, I would refer you to my easy chocolate granola recipe, to which you can add the toasted hazelnuts and the chocolate chunks. I made this version so many times for my nieces and it’s always a big hit!

Pro tips to make coffee granola

• Use high quality dark baking chocolate (I use 70% cocoa), and chop it yourself into large chocolate chunks. It’s 100% more flavorful than chocolate chips, that usually are high in sugar and poor in flavors.
• Toast the 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, and so much crunch!
• Do not overbake your granola. Always keep an eye on your oven after 30 minutes baking, as baking time can vary greatly from one oven to another. It can be hard to know when the granola is done as it will still appear slightly wet when it comes out of the oven. Not to worry though, it will finish drying as it cools. So my advice is to look for a slightly toasted texture that is almost dry to the touch, and a sweet aroma.
• To make your chocolate lumpy, keep it compact onto the baking tray (rather than spreading it out) and pat gently with the back of the spatula before baking. When removing from the oven, do not touch the granola before it is completely dry, and then break into lumps with your hands.
• To store this coffee granola, place it once completely cooled, into an airtight container and keep at room temperature for a week. It can keep longer, but the granola may loose some crunchiness.

Recipe variations

Granola is a very forgiving recipe, always. So as long as you don’t overload it with add-ins, there are many possible ways to twist the recipe. You can for instance replace (part of) the chocolate with cranberries or other dry fruits of your choice, or use macadamia nuts or almonds instead of hazelnuts. Consider adding a few seeds too, such as pumpkin seeds (pepita) or sunflower seeds.

More granola recipes you’ll love

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.

• Easy Chocolate Granola (+ video)
• Easy Savory Granola
• Crunchy Chocolate Quinoa Granola
• Sugar-Free Cocoa Raspberry Granola
• Beet-Ginger Granola with Superfoods
• Easy Chocolate Chip Granola Bars

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).

Coffee Chocolate Hazelnut Granola

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• Author: Delphine Fortin
• Prep Time: 30 mins
• Cook Time: 50 mins
• Total Time: 1 hour 20 minutes
• Yield: 6-7 cups 1x
• Category: Breakfast

This coffee chocolate hazelnut granola  is crunchy, strong in flavors, loaded with dark chocolate chunks, and simply irresistible. A great breakfast idea to brighten up your day!

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Ingredients

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• 2 ½ cups (375g) raw hazelnuts
• ¼ cup + 2 Tablespoons (90 ml) coconut oil, melted
• ½ cup (120 ml) 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) high quality baking chocolate (70% cocoa), chopped

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Instructions

1. Heat the oven to 350°F (180°C) and line a baking tray with parchment paper.
2. Add the hazelnuts to the tray and toast in the preheated oven 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.
3. Roughly chop half of the hazelnuts with a small knife, and keep the remaining half whole.
4. Lower the oven temperature to 325°F (160°C).
5. In a medium bowl, combine warm melted coconut oil with maple syrup, coffee grounds, brewed coffee, sugar, vanilla, and salt.
6. 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.
7. 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).
8. Cool completely on the baking tray, then break into clusters, and add the chopped chocolate. Store in an air-tight container and keep for up to 2 weeks at room temperature.

Notes

Note: for a kid-friendly version without coffee, consider making this easy chocolate granola recipe and add the toasted hazelnuts to it. Enjoy!

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Did you make this recipe?

Lastly, if you make this Coffee Chocolate Hazelnut Granola, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!