Mocha Granola
  • 2 ½ cups gluten-free rolled oats
  • 1 ½ cups sliced almonds
  • 1 cup whole almonds, roughly chopped
  • ½ cup uncooked quinoa
  • 2 Tablespoons unsweetened cocoa powder
  • ⅓ cup melted coconut oil
  • ⅓ cup fresh brewed espresso*
  • 3 Tablespoons maple syrup
  • ⅓ cup + 2 Tablespoons honey
  1. Preheat oven to 300 degrees F, and line a large baking sheet with parchment paper.
  2. In a large bowl, combine gluten-free rolled oats, almonds, uncooked quinoa, and cocoa powder, stirring well.
  3. In a separate, smaller bowl, combine the coconut oil, espresso, maple syrup, and honey.
  4. Pour the wet ingredients over the dry ingredients, stirring until fully incorporated. Spread the granola out into a thin layer on the prepared baking sheet.
  5. Bake for 25 minutes, then remove the granola from the oven, stir, and spread out into a thin layer once more. Bake for another 10 minutes, remove from the oven and stir once more, and then return to the oven for 5 final minutes of baking. Remove from the oven but DO NOT STIR this time, and allow to completely cool.
  6. Enjoy!
* I LOVE my Moka Pot for easy, stove top espresso. If you don’t have an espresso maker and don’t feel like making a Moka Pot investment, you can use instant espresso - simply follow the package directions - or make twice-brewed coffee to use in place of the espresso.
Recipe by Grain Changer at