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Mocha Granola with Almonds, Chocolate & Vanilla

With a hint of dark chocolate, rich coffee undertones and sweet almonds, honey and vanilla, these crunchy clusters of Mocha Granola pack an irresistible punch!
Course Breakfast, Dessert, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Alaina Bullock - Bullock's Buzz


  • 3 cups old-fashioned rolled oats not the quick oats
  • 2 tablespoons any flavor Dunkin' Donuts ground coffee if using a bold or dark roast, reduce to 1.5 tablespoons
  • 3/4 cup almonds slivered
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons coconut oil melted
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • pinch salt
  • 1/2 cup chocolate chips optional, but highly recommended


  • Preheat the oven to 300°F degrees.
  • Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
  • In a large bowl, toss together the oats, slivered almonds, and ground coffee. Set aside.
  • In a small bowl, whisk together the melted coconut oil and the honey, combining as well as you can.
  • Next, add the cocoa powder, a dash of salt, and the vanilla extract, mixing until combined.
  • Pour this mixture over the dry ingredients until all of the oats are covered.
  • Mix well.
  • Spread granola mixture onto prepared baking sheet and bake for 15 minutes.
  • Remove from the oven, stir, and return to oven for 10 more minutes.
  • After the 10 minutes, remove the granola from the oven, and sprinkle the chocolate chips all over it.
  • Mix around as the chocolate begins to melt.
  • Let cool completely before eating.


Mocha Granola will stay fresh in a covered container at room temperature for 1-2 weeks.