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Have you ever craved something crunchy, slightly sweet, and wholesome for breakfast or a quick snack? My Mocha Almond Gluten-Free Granola is the perfect recipe to satisfy that craving! It combines the rich flavors of coffee and chocolate with the nutty goodness of almonds, making it an irresistible treat that’s also good for you.
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Quick and Easy Mocha Almond Granola Recipe
This gluten-free granola recipe is a breeze to make and takes less than an hour from start to finish. It’s packed with energy-boosting ingredients and can be customized to your liking, making it a versatile option for breakfast or as a snack throughout the day.
Ingredients for Mocha Almond Granola
- Gluten-Free Rolled Oats: These are a staple in gluten-free baking and provide a fantastic texture.
- Agave Syrup: A natural sweetener that blends perfectly without overpowering the flavors.
- Coconut Oil: Adds a hint of coconut flavor and helps to crisp the granola.
- Sliced Almonds: Offers crunch and are a great source of healthy fats and protein.
- Dairy-Free Chocolate Chips: Because who doesn’t love chocolate? Plus, they add a lovely sweetness.
- Espresso Powder: This is where the ‘mocha’ comes in, giving a deep coffee flavor that complements the chocolate.
- Sea Salt: Just a pinch to enhance all the flavors.
How to Make Gluten-Free Mocha Almond Granola
STEP 1 – Preheat your oven to 325°F (160°C) and prepare your baking sheet.
STEP 2 – In a bowl, mix together your oats, sea salt, almonds, and espresso powder.
STEP 3 – Stir in the wet ingredients until every oat is fully coated.
STEP 4 – Pour your granola onto your baking sheet and smooth until evenly distributed. Bake for 15 minutes. Take out of the oven and mix around the granola, ensuring your mixture is evenly disbursed. Bake for another 15 minutes.
STEP 5 – Let cool and mix in your mini chocolate chips before serving.
Tips for Making the Best Mocha Almond Granola
- Even Spread: Ensure your granola is spread out evenly on the baking sheet for perfect crispiness.
- Keep an Eye on It: Granola can go from perfect to burnt quickly; keep an eye on it and stir occasionally.
- Cool Completely: Let your granola cool completely on the baking sheet to achieve the best crunch.
Mocha Almond Granola Variations
- Nut Variations: Feel free to substitute almonds with pecans or walnuts for a different kind of crunch.
- Add-In Fun: Post-baking, add dried fruit or a sprinkle of cinnamon for an extra flavor boost.
Gluten-Free Granola FAQs
While oats are naturally gluten-free, they can be contaminated during processing. Always ensure you’re using oats that are certified gluten-free to avoid any gluten contamination. This recipe calls for gluten-free ingredients to cater to those with sensitivities or celiac disease.
Absolutely! Once fully cooled, store your granola in an airtight container. It keeps well at room temperature for up to two weeks, or you can freeze it for longer storage, ensuring you have a quick and delicious option on hand anytime.
Yes! Granola is a great source of fiber because of the oats. It helps you feel full and supports healthy digestion.
This Mocha Almond Granola recipe not only serves as a quick breakfast but also doubles up as a nutritious snack. It’s packed with fiber from the oats and protein from the almonds, making it a healthy option to kickstart your day or for a mid-afternoon pick-me-up. Enjoy it over some Greek yogurt, with a splash of milk, or straight from the jar!
More Recipes You Might Enjoy:
- high-protein peanut butter balls
- Greek yogurt parfait
- avocado chocolate mousse
- mango chia seed pudding
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Mocha Almond Gluten Free Granola
Ingredients
- 2.5 cups rolled oats, gluten-free (200 grams)
- 1/3 cup agave syrup, (117 grams)
- 1/3 cup coconut oil, (72 grams)
- 1/2 cup sliced almonds, (66 grams)
- 1/4 cup dairy-free chocolate chips, (60 grams)
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla
- 2 teaspoons espresso powder
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, mix together your 2.5 cups rolled oats, 1/2 teaspoon sea salt, 1/2 cup sliced almonds, and 2 teaspoons espresso powder.
- Add the 1/3 cup agave syrup, 1/3 cup coconut oil, and 1 teaspoon vanilla and mix until all of your oats are coated.
- Pour your granola onto your baking sheet and smooth until evenly distributed.
- Bake for 15 minutes.
- Take out of the oven and mix around the granola, ensuring your mixture is evenly disbursed. Bake for an additional 15 minutes.
- Let cool and mix in your mini 1/4 cup dairy-free chocolate chips.
- Serve immediately or store in an air-tight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This gluten free granola is a favorite snack for a quick treat or energy boost.