Mocha granola recipe
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
- Dairy-free
- Vegan
- Vegetarian
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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Shop ingredientsEach serving contains
- Energy
- 980kJ 233.0kcal
- Fat
- 23g
- Saturates
- 2g
- Salt
- 0.0g
- Sugars
- 10g
of the Reference intake
Carbohydrate 27.3gProtein 6.4gFibre 2.0g
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- 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.
- 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.
- Stir in the seeds, cranberries and blanched almonds (if using); bake for 5-10 mins until crisp around the edges.
- 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.
- See more Breakfast ideas
