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Chocolate Espresso Granola

Chocolate Espresso Granola: Quick No-Bake Delight

A delightful fusion of sweet chocolate and robust espresso, this Chocolate Espresso Granola transforms snack time into an indulgent experience.
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Prep Time 15 minutes
Chill Time 20 minutes
Total Time 35 minutes
Servings: 4 cups
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Granola Base
  • 2 cups Rolled Oats Use gluten-free oats if needed.
  • 1 cup Chocolate Chips Opt for dark chocolate for a deeper flavor.
  • 2 tablespoons Espresso Powder Instant coffee powder can be used for a milder taste.
For the Crunch
  • 1 cup Slivered Almonds Feel free to swap with pecans or hazelnuts.
  • 1 cup Dark Chocolate Pieces High-quality chocolate makes a difference.

Equipment

  • Double Boiler or Microwave
  • spatula
  • parchment paper
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Begin by melting the chocolate chips in a double boiler or microwave. Heat in 10-second intervals until fully melted.
  2. Once melted, stir in the espresso powder until fully combined.
  3. Add the rolled oats to the melted chocolate mixture and stir until coated.
  4. Fold in the slivered almonds and dark chocolate pieces, mixing gently.
  5. Spread the mixture on a parchment-lined baking sheet and refrigerate for 10-20 minutes to set.
  6. Break into clusters of your desired size for serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 150mgPotassium: 250mgFiber: 4gSugar: 12gCalcium: 5mgIron: 8mg

Notes

For maximum crunch, store in an airtight container at room temperature for up to 7 days. Refrigerate for up to 2 weeks or freeze for up to 3 months.

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