This Chocolate Espresso Granola is vegan & oil free. With just 9 ingredients, whip up this super crunchy, cluster packed granola with robust rich flavours of coffee and subtle sweetness of chocolate. The perfect breakfast or snack to make ahead of tim and take with you on the go!

Who else is a morning person? I absolutely love waking up early, doing my usual morning routine and getting ready for the rest of the day. My productive mornings are always accompanied with a cup of hot coffee. I take mine black or with a bit (or a lot on special days) soy milk or dairy-free creamer. After the usual duties, I move on to breakfast- which almost ALWAYS consists of granola. Store bought granola is great, but ever since I learned to make my own I rarely ever buy granola because 1. Its WAY cheaper to make it yourself  2. Its soooo easy to make and takes like no time at all really 3. The flavor combinations are endless! You can add your favorite base ingredients and change up the flavors every time.

If you’ve never tried making your own granola, what are you waiting for?!?! There are tons of granola recipes out there, so here’s one more to add to your list of granolas to make: CHOCOLATE ESPRESSO GRANOLA. This granola is So. Dang. Good. Crunchy. Clustery. Flavourful. Rich. Sweet and Savory? YES. And by the way, it’s only 9 ingredients 😉

If it is your first time making granola, let me lay out how easy it is: Mix wet ingredients. Mix dry ingredients. Spread on a tray. Bake flipping half way. Cool & store. & thats it!

I personally love clusters in granola, it just takes it to the next level. There are several ways you can make granola such as adding little dollops of a liquid sweetener to the tray, pressing your granola or (like in this recipe) adding chocolate chips after the granola has been baked, letting them melt in stirring gently a couple times and letting the chocolate harden again.

Granola is one of the best things to know how to make because it’s such a meal-prep friendly food and you can easily take it with you on the go for breakfast or a snack. Plus, granola is a perfect topper for smoothie bowls, banana ice cream, yogurt bowls, on toast, cooked oats… etc. Or you can eat it like cereal with some creamy plant based milk or even on its own… it’s such a versatile food!

I really hope you make this Chocolate Espresso Granola & love it as much as I do because it is:

  • vegan friendly

  • only 9 plant based simple ingredients

  • customizable, and can be made nut-free

  • budget & make ahead friendly

  • crispy, chocolatey and smells like coffee!!

  • snackable 😉

  • & super tasty over smoothie bowls, yogurt bowls or even on its own!

If you recreate this Chocolate Espresso Granola, please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!


  1. Preheat oven to 325F.

  2. Mix maple syrup, espresso shot, vanilla extract, salt and cacao powder until well combined.

  3. Add in the oats, coconut, pumpkin seeds, nuts and salt and mix until everything is evenly coated.

  4. Place into the oven and bake for 25 minutes (or until crisp), rotating the tray and mixing the granola half way.

  5. Take it out of the oven and toss in the chocolate chips and mix the granola. This will allow the chocolate chips to melt and make clusters. Once fully cooled, store in air tight container.


  • SERVINGS: 5-6

  • PREP TIME: 8 minutes

  • COOK TIME: 25 minutes




  • 1/3 c maple syrup

  • 1 shot espresso

  • 3 tbsp cocoa powder

  • 1 tsp vanilla

  • 3 c oats

  • 1/4 c large flaked coconut

  • 1/4 c pumpkin seeds (or seeds of choice)

  • 1/4 c chopped walnuts (or nuts of choice)

  • 1/3 c chocolate chips

  • ¾ tsp salt


About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. I love this recipe! I make it as gifts and I always get requests for it. I use coarse salt so you can taste the little zing of the salt a little more.

  2. I’ve made this granola a couple times and my family loves it! I usually don’t like granola but this one is delicious – I never thought to put espresso in granola before.

  3. The most amazing granola!!
    The perfect balance between coffee and chocolate flavour and amazingly crunchy and cluster-y even with no oil or nut butter or anything like that.

  4. Omg this granola is perfect! I personally don’t like coconut so I replaced it with almond flakes and it is really good. I love the kinda big ~clusters~ Haha they’re my favorite part!