Mocha Nut Free Granola (Chocolate + Coffee Flavour)
If you love the combination of chocolate and coffee, this mocha nut free granola is for you. It’s crunchy, bold, and completely nut-free — perfect for anyone with nut allergies or those who simply prefer seeds.
Servings 6
Equipment
- 1 small saucepan
- 1 mixing bowl
- 1 large jar for storing
- 1 baking tray I used a 13.5" x 9.5" tray
- 1 silicone spatula
- 1 set of measuring cups
Ingredients
- 3 ½ cups jumbo oats
- 1 cup pumpkin seeds
- ½ cup dessicated coconut
- ½ cup runny honey (or maple syrup)
- 3 tbsp coconut oil (melted)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 egg white
- 1 tsp instant espresso powder
- 1 tbsp cocoa powder
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 140°C / 285°F.
- Mix oats, seeds, coconut, salt, and cocoa powder in a large bowl until well combined
- Warm the coconut oil, maple syrup, and vanilla together. Stir in instant coffee until dissolved.
- Pour the wet mixture over dry ingredients, stir well to coat.
- Spread onto a lined baking tray in an even layer and press down firmly with a spatula.
- Bake for 35 minutes
- Let cool completely without stirring (for clusters). Alternatively give it a good stir to create a finer granola.
- Once cooled, stir in chocolate chips. It is now ready to store in a glass jar.
- Serve as a cereal with cold milk or eat as a snack.