Cacao Espresso Almond Granola

 

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Cocoa Espresso Almond Granola. 3 cups (720 ml) old-fashioned rolled oats. 1 cup (240 ml) puffed brown rice cereal. 1/2 cup (120 ml) chopped almonds. 1/3 cup (80 ml) unsweetened Dutch cocoa, sifted.

1/4 cup (60 ml) hemp seeds. 1 teaspoon (5 ml) instant espresso or coffee. 1/2 teaspoon (2.5 ml) sea.

This granola can be a topper for Greek yogurt or smoothies or, if you prefer, eaten on its own for a crunchy and satisfying treat. Cocoa Espresso Almond Granola Under Armour. Cocoa Espresso Almond Granola This granola can be a topper for Greek yogurt or smoothies or, if you prefer, eaten on its own for a crunchy and satisfying treat.

The post Cocoa Espresso Almond Granola appeared first on. This granola generally is a topper for Greek yogurt or smoothies or, in case you want, eaten by itself for a crunchy and satisfying deal with. The put up Cocoa Espresso Almond Granola appeared first on Under Armour. Source link. Preheat the oven to 350°F, adjust a rack to the center, and line a baking sheet with parchment paper.

In a large mixing bowl, blend the butter with the sugar until smooth. Then mix in the syrup, vanilla, cocoa powder, espresso powder, and salt. Use a large spatula to fold in the almond meal, almonds and oats. How to Make Chocolate Espresso Granola A little prep work to get us started: preheat your oven to 325 degrees F, line a baking sheet with parchment paper or a silicone baking mat, and get a large bowl out. Combine the dry ingredients first!

Oats, almonds, coconut flakes, cocoa, sugar, espresso powder, and sea salt. In a large bowl, use a spatula to mix together the rolled oats, chopped almonds, coconut, ground flax and salt. In a medium bowl, whisk together the almond butter, coconut oil, cocoa powder and maple syrup.

Add almond extract and stir until very well incorporated and smooth. Pour the wet mixture over the dry mixture and stir until well combined. In a small liquid measuring cup, melt butter in microwave.

Stir in maple syrup and cocoa powder. Use really good quality stuff. I used Scharffen Berger.

Microwave mixture another 30 seconds or so or until cocoa mixes in so there aren’t any lumps. Stir in vanilla. Cool the almonds on the tray for 1-2 minutes, then carefully pour into a medium bowl. Add in the cocoa powder and Truvia, and stir to coat all of the almonds. Pour them back onto the baking tray into a single layer to cool.

Notes:Substitute your favorite sweetener. Julian Bakery is proud to present the ultimate chocolate Paleo Granola Cereal. This amazing Vegetarian and Paleo high protein Paleo cereal puts the crunch back in your food plan without setting you back.

Finally a granola that is keto, soy free, gluten free, grain free, low carb, and delicious available with Free Shipping!

List of related literature:

In small bowl, combine chocolate mini pieces, cocoa, Each serving: About 250 calories, 4g protein, 40g carbohydrate, cinnamon, and %3 cup sugar; set aside.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
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by Susan Westmoreland
Hearst Books, 2008

For a chocolate granola, omit the cinnamon, add an additional ½ tsp salt, use only toasted almonds, and instead of dried fruit toss in ¾ cup/100 g chopped dark chocolate.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
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Place the cocoa in a heatproof bowl and add enough

“The Professional Chef” by The Culinary Institute of America (CIA)
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Organic Traditions Navitas Naturals A tasty addition to smoothies, yogurt, fruit and even coffee, raw cocoa powder is a quick way to quench a chocolate craving and take advantage of the many antioxidant benefits.

“The Supercharged Hormone Diet: A 30-Day Accelerated Plan to Lose Weight, Restore Metabolism, and Feel Younger Longer” by Natasha Turner
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The first one was an almond mocha with cinnamon sprinkled on the coffee grounds before brewing.

“Rock Chick Redemption” by Kristen Ashley
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Split the vanilla beans lengthwise and scrape the seeds into the almond-sugar mixture.

“Atelier Crenn: Metamorphosis of Taste” by Dominique Crenn
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Make the espresso, and while it is still hot, add the sugar, almond syrup, and almond extract.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
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To each cup of coffee add: one dash of almond extract, one cinnamon stick, and a sprinkle of sugar to bring out the flavor.

“Camping For Dummies” by Michael Hodgson
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by Michael Hodgson
Wiley, 2011

Sift the cocoa and the remaining 1 teaspoon espresso granules evenly over the tops of the desserts.

“The Modern Family Cookbook” by Modern Family
from The Modern Family Cookbook
by Modern Family
Time Incorporated Books, 2015

In a medium-sized heavy-bottomed saucepan, heat the almond milk, vanilla bean seeds, maple sugar, cinnamon, and salt until boiling.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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37 comments

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  • It’s very hard not to subscribe to your channel with you creating all these amazing and original recipes!!! keep it up! WE LOVE YOU!:D

  • this looks amazing, especially the first one! Where can you find chipotle powder, I can’t find it in neither trader joes nor whole foods:(

  • I think that the proportions on the blogspot are wrong. No one outside USA is using cups so i just used a mug and used the same proportions, yet it didn’t come out the same at all. Also it was very, very sweet. Any advice as to what i might have done wrong?

  • How would I incorporate cashews? It is rare in my area to find Raw Cashews. If I roasted them a second time they would turn out disgusting lol

  • I just made this granola and it’s really delicious! I might add some dried fruit or something sourish to cut through the smooth chocolate. It’s very easy and comes together quickly! Baked mine for 45mins total and it’s really crunchy.

  • These look so incredibly decadent and delicious. I absolutely HAVE to try the savory version! And also the apple version.:) <3 Always love your videos <3

  • I made this yesterday. I made a half portion, and I used walnuts instead of almonds cause that’s what I had on hand. It was great, I served it over yogurt that I mixed with peanut butter for a peanut butter chocolate flavor.

  • You should try this recipe again using coconut sugar.

    It has a glycemic index of 35, putting it in the low category, and meaning it doesn’t spike your blood sugar level.
    Coconut sugar also helps stabilize your blood sugar and it contains quite a few different nutrients in small amounts (but any is better than none right?)

    It tastes a little like brown sugar with a hint of caramel. But to me it’s just a touch milder flavored than brown sugar, so you could replace some of the white with extra coconut sugar without it overpowering the other flavors.

  • Mmm. Looks like cereal. Lol. Granola another texture. I love it all. Janet you were saying holidays how much you lost.Take the exaggeration and flex! Lol. Holding my neice, a future vegan in hand. “Say vegan. Veeggan. Madrosed.” Lmao ❤️ ��

  • Question, how do you feel about toasted the nuts and oats before mixing or baking? Any thoughts on flavor or texture doing this method?

  • hey chef john I thought I would tell you about a subscription service I think you will like called carnivore club. they ship artisan charcuterie to your door every month for an affordable price. I thought I would tell you since you post a lot of pate recipes

  • This has nothing to do with the video, but I am wondering whether you know of any good substitute(s) for lemon or other citrus fruits.

  • My local health food store sells dark chocolate covered espresso beans..they taste delicious and I bet they would be great with the cafe mocha granola!

  • Chef i love your videos but in my country its very hard to get maple syrup, what would be a good substitute? Honey? I am really dying to make this one but the syrup is the only thing that is preventing me from doing it! Help!

  • Chef, what made those little dimples on the inside of your metal mixing bowl? It looks like something happened other than vigorous whisking.

  • My next batch of Granola will be mocha flavoured! Thanks so much for the inspiration! Too bad I only made my last batch a few days ago so I have to finish that first. I think I’ll definitely try a savoury one!

  • To all those commenting (freaking out) about the sugar he dumps in the bowl after saying “no added sugar”, please consider… He said: “In fact, we are probably making it MORE nutritious since we are gonna be getting all those well-documented health benefits of chocolate without having to add any ADDITIONAL sugar” I BELIEVE what he meant is that once the granola is made, you won’t need to add any additional sweetener to it in order to make it taste appealing. Some sweetener is necessary to offset the bitterness of the chocolate when making it, but the amount is minimal.

  • Chef John, please do a fan meetup in San Francisco. I implore you. Ever since moving here, every husky bald male with a thick mustache who isn’t you is a disappointment.

  • Damn, thought everyone knew that the whole “health benefits of chocolate” thing was bullshit. You can’t just believe anything you want to, with no regard to the quality of the source.
    https://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science

  • I’m binge watching your videos all the time. Once I watch one I can’t hold myself to watch another one. I just love your videos and recipes so much❤.

  • Hello. Thank you for posting a wonderful recipe. I have query. I don’t have applesauce in my country. So can you suggest a replacement. Will more maple sauce be advised.

  • “without any extra sugar”
    first ingredient is brown sugar
    delicious looking recipe anyway! I’ve been making granola at home for about 3 years now and all my sweetness comes from dark amber maple syrup and dark chocolate

  • Thank you Chef John! My 9 year old daughter and our family loves your show! You have helped inspire her to start cooking! Wishes to meet you one day…lol..love ya!

  • Okay, so I’m totally obsessed over this granola. I have made this chocolate version twice, I discovered that you have a plain one, so I’ve made that one, and your recipe even inspired me to create a peanut butter version(I LOVE PB!) I used 1/4 c pb and 1/4 g flax meal, and omitted the cacao powder and steel cut oats…everything else I kept the same. It tasted just like eating pb cookie granola…haha. Thanks for the inspiration=))).

  • Is it only me but those chocolate coated oats looked like grasshoppers? I guess it’s OK these times we are looking at the doom of eating insects for protein. After all, you’re the something-that-rhymes-with-it to eating healthy meat

  • Hi. Can i substitute the coconut oil with other oil? If can, what other oil can i substitute it with? I can’t get the coconut oil in my country. Thanks before

  • I’m obsessed with your vids only did a 2 hour marathon of them������ you are amazingly talented and have prefect skin and hair�� #perfection

  • YEEEEESSSSS <3 Question: What kind of cacao powder do you use? I considered getting some to use instead of cocoa powder but all the brands I've found are HELLLAAAA PRICEY.

  • Love the savory option! Sometimes I want a snack that isn’t sweet and this is just perfect. I might to a version with a little dried mango added for day I want a little more sweetness, but ya.. ������������ for a savory option.

  • OMG I’m a granola ADDICT and a coffee addict, so that cafe mocha granola is definitly on top of my baking list! I also just wanted to say how much I appreciate your hard work. A lot of other youtubers usually don’t upload frequently saying that they are sooo busy, but seriously uploading a vlog or talking video isn’t even that hard compared to all of the preparation and organisation that your videos require. (it’s food after all). So thank you for always keeping up with your deadlines and for never letting us run out of inspiration! Lots of love all the way from The Netherlands xx

  • Strangely, this is one of my favorite recipes of yours. But, sadly, I probably should never make it since I’m not sure I could have much self-control with it.:-)

  • Chocolate granola has recently slain the nightime cookie monster munchies here. I can’t wait to make it oil free! The flavor tastes like no bakes. I wonder if oil free will taste as good? Only one way to find out.

  • Keep Calm and eat Granola!!!:)  Can’t wait my next snack time to try these…And as i just made my new concept cooking channel, i would also be delight to have your advice.:D Thank you

  • I love granola! It’s my favorite��. I eat it in my nice cream, as a snack, and as a cereal replacement…..I think I have a problem��

  • They all look yummy! Will be trying this! However how long can they be stored for in an airtight container?? I love your channel! X

  • I want to make this but i dont have brown rice cereal or steel cut oats, so instead i want to use more rolled oats instead of the steel cut oats and puffed quinoa for the brown rice cereal, ahh hope it works

    Im not going to do it right now cause i need to buy a jar which i can put the granola in

    So ive bought a jar, the granola is in the oven right now, im scared because it wasnt as easy as the video shows. It wouldnt stick together so i added more maple syrup, i had to mix for a long time, it still wasnt rlly sticky but i still put it into the oven, i pressed the mixture well. I hate how i always have problems following even the simplest recipes, hope it turns out well. Unfortunately it was a fail, tastes horrible but ig thats just my fault

  • This recipe is fire! So simple to make, I can’t wait to try this recipe! Subscribed to your channel recently, I am very happy I did! ������