Maple Mocha Granola recipe from Coletti Coffee

Maple Mocha Granola

Rich in antioxidants, this chewy maple mocha granola offers amazing taste and it fills you up for the whole morning. Plus, it puts some extra pep in your step!
Course Breakfast
Author Katie Gilliam


  • 2 ½ c oats
  • ¼ c gluten free flour I use Bob’s Red Mill blend
  • 2 T cocoa powder
  • c walnuts a must
  • 2 T leftover coffee grounds dry or wet will work
  • ¼ c leftover coffee
  • c maple syrup
  • 2 T coconut oil
  • ½ t sea salt
  • c chocolate chips


  1. Preheat oven to 300 degrees.

  2. Combine all ingredients except chocolate chips in a stand mixer or large bowl and mix until combined. 

     Stay with me at this step because it’s going to seem a little more doughy than other granola recipes you’ve made, but I promise, it will turn out. 

     It should look like this after mixing:

  3. Turn out onto a baking sheet and spread out into a thin layer.

  4. Bake in the oven for 15-17 minutes.  

    If you like your granola crunchy, go the full 17 minutes.  I like mine with a little chewiness so I pulled it out after 15.  

  5. As soon as you pull it out of the oven, set the timer for five minutes. At the end of five minutes, gently fold in the chocolate chips. 

     Some will melt, some will stay intact. It’s all part of the goodness.  

  6. Let stand until cool, then add milk, yogurt, or snack on it straight from the pan. 

    Now go get some work done because you’ll have a little extra pep in your step!