Every Helping
Sign in

Snack recipe · from the recipe book

Espresso Cocoa Almond Granola with Cardamom

Loose, crisp oats and toasted almonds coated in a deep cocoa-espresso glaze with warm cardamom and a crunchy finish of pumpkin seeds.

Espresso Cocoa Almond Granola with Cardamom

Ingredients

  • 1¾ cups140 gOld-fashioned rolled oats
  • ½ cup whole60 gAlmondsroughly chopped
  • 2 tbsp30 gAlmond butter, no salt added
  • 2 tbsp45 gMaple syrup
  • 1 shot30 gEspressocooled
  • 1 tbsp15 gCanola oil
  • 3 tbsp15 gUnsweetened cocoa powder
  • ½ tsp1 gGround cardamom
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSalt
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Brew the espresso and set it aside to cool. Roughly chop the almonds.
  2. Preheat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment.
  3. In a large bowl, stir together the oats, chopped almonds, unsweetened cocoa powder, ground cardamom and salt.
  4. In a small bowl, whisk the almond butter, maple syrup, cooled espresso, canola oil and vanilla until smooth to make the glaze.
  5. Pour the glaze over the oat and cocoa mixture and stir until every piece is evenly coated.
  6. Spread the mixture in a thin, even layer on the baking sheet.
  7. Bake for 30 to 35 minutes, stirring every 10 minutes so it toasts evenly and stays loose, until dry to the touch and fragrant.
  8. Let the granola cool completely on the sheet, about 15 minutes; it crisps as it cools.
  9. Stir in the pumpkin seeds and break up any large clumps. Store in an airtight jar.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book