Homemade superfood chocolate espresso granola will be your new go-to breakfast or snack. This crunchy naturally sweetened granola is addicting, delicious, and nutritious. Not only is it ideal for snacking, but it is also a great crunchy topping for yogurt, oatmeal, and smoothies. This chocolate espresso granola is quick to whip up and it is full of good-for-you superfoods.

Superfood Chocolate Espresso Granola [Vegan]


Cooking Time




  • 1/2 cup almonds
  • 1/2 cup Brazil nuts
  • 8 Medjool dates, pitted
  • 2 1/2 cups rolled oats
  • 1/3 cup quinoa
  • 1/2 cup coconut flakes
  • 1/2 cup pumpkin seeds
  • 1/4 cup cacao nibs
  • 1/4 cup raw cacao powder
  • 2 tablespoons chia seeds
  • 1 teaspoon sea salt
  • 1/2 cup espresso or brewed coffee
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla


  1. Preheat oven to 300°F. Line a baking sheet with parchment paper and set aside.
  2. Add almonds and Brazil nuts to the bowl of a food processor or blender and pulse until finely chopped. Add dates and pulse 4-5 times to combine. Transfer mixture to a large mixing bowl.
  3. Place oats, quinoa, coconut flakes, pumpkin seeds, cacao nibs, cacao powder, chia seeds, and salt to date mixture and mix to combine. In a separate bowl, whisk espresso, maple syrup, and melted coconut oil. Pour over mixture and mix to combine, making sure all of the ingredients are coated.
  4. Transfer the granola mixture to the prepared baking sheet and evenly spread. Bake 30-35 minutes, giving the granola a stir half way through.
  5. Remove from oven and cool completely. Store cooled granola in an air tight container for up to 1 week.

    Discover more recipes with these ingredients

  • Chocolate