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Mocha granola recipe

Mocha granola

Enjoy your morning coffee fix in a new way with this delicious vegan mocha granola, perfect for making ahead for a speedy breakfast. Using your favourite coffee and a little cocoa powder, this granola is a real game changer and is jam-packed with oats, nuts, seeds and dried cranberries. Sprinkle on yogurt with fruit for a deliciously different start to your day.

See method
  • Makes 8 servings
  • 15 mins to prepare and 30 mins to cook, plus cooling
  • 233 calories / serving

Ingredients

  • 1 tbsp instant coffee granules
  • 1 tbsp cocoa powder
  • 1 tbsp rapeseed or sunflower oil
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
  • 175g rolled oats
  • 50g ground almonds
  • 3 tbsp sunflower seeds
  • 3 tbsp pumpkin seeds
  • 50g dried cranberries
  • 50g blanched almonds, roughly chopped (optional)
  • yogurt, to serve (optional)
  • sliced banana, to serve (optional)

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Each serving contains

Energy
980kJ 233.0kcal
12%
Fat
23g
high32%
Saturates
2g
medium8%
Salt
0.0g
low0%
Sugars
10g
medium11%

of the Reference intake

Carbohydrate 27.3gProtein 6.4gFibre 2.0g

Method

  1. Preheat the oven to gas 2, 150°C, fan 130°C. In a mug, use a fork to whisk the coffee granules and cocoa with 2 tbsp boiling water. Stir in the oil, maple syrup and vanilla until smooth.
  2. Mix the oats and ground almonds in a bowl, then stir in the coffee mix with a fork – it should clump together a little. Spread evenly on a baking tray and bake on a low oven shelf for 20 mins. Stir, then bake for 5 mins.
  3. Stir in the seeds, cranberries and blanched almonds (if using); bake for 5-10 mins until crisp around the edges.
  4. Scrape the baked granola onto another tray, lined with nonstick baking paper, to cool. It can be stored for up to a month in an airtight container. Serve with yogurt and sliced banana, if you like.
  • Tip: Swap blanched almonds for Tesco Finest luxury coffee and Belgian dark chocolate almonds. Stir through the baked granola just before serving.

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