Choco-Espresso Study Granola with Quinoa




Finals season is upon us, so I thought I should “celebrate” by posting one of my favorite study snacks on the blog. For all of my college students readers out there, this one’s a keeper. I mean, espresso, chocolate and granola all at once??? Talk about a match made in heaven!


This is a perfect way to satisfy your snack cravings with a healthy dose of oats and quinoa. Not only is it filling – bonus points for the proteins from the egg white – but it also gives you a kick of caffeine to keep going. You’ll be full and focused all at once! I also love this recipe because it’s not too sweet. It’s the perfect granola to munch on it guilt-free when exams come around. Obvisously, the espresso flavor is a perfect match for the chocolate chips. Coffee and cocoa make for a classic combo that never fails.


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Inspiration for this recipe came to me as I was sitting in my favorite coffee shop right off campus. I love to have breakfast there on weekends and order yogurt and granola with a cappuccino. What a great way to start my day! One day I just wondered why I couldn’t combine the two. Both tastes mesh so well that I figured it could be great to make coffee flavored granola. I experimented a bit with the proportions to make sure I had the right amount of flavor from each ingredient, and the good ratio to make big clusters of oats! These big crunchy pieces have always been my favorite part of granola!



Homemade granola is incredibly easy to make. Though the quantities might seem a little crazy, it’s definitely better to make it in bulk. This’ll keep for two weeks or so (though I guarantee it’ll be gone way before that!) and ends up being a lot healthier and cheaper than the store-bought kind. It’s also really cool because you can make it exactly how you like it, adding or substituting pretty much anything and everything (except the oats I guess). I enjoy mine soaked in almond milk and topped with some chia seeds, blueberries or raspberries and bananas. I also tend to eat half of it right out of the pan as I take it out of the oven. I just can’t help myself… Bon appétit!



Total time: 40 minutes


  • 3 cups old fashioned oats
  • 1 cup raw nuts (I like to use sliced almonds, but that’s up to you)
  • 2 tbsp quinoa (adds a very nice crunch to it!)
  • 1/2 cup honey
  • 2 tbsp olive oil
  • 1 egg white
  • 1 shot of espresso
  • 1 tsp salt
  • 1 tsp cinnamon
  • a handful of chocolate chips


  1. Preheat your oven to 300°F.
  2. In a large bowl, whisk the dried ingredients together: oats, nuts, quinoa, salt, and cinnamon.
  3. Next, incorporate the wet ingredients: honey, olive oil, egg white, and espresso shot. Mix well so that everything is well coated.
  4. Spread the mixture on a baking sheet lined with parchment paper. Bake for about 30-32 minutes, or until lightly golden and toasted (your whole house will smell amazing by then!). Lightly press the chocolate chips into the warm granola and let it sit untouched for a few hours before breaking it into chunks.
  5. Enjoy it soaked in almond milk or sprinkled on yogurt, with some chia seeds, berries and sliced bananas on top.

TIP: the egg white is optional but it’s the trick to having big chunks of granola! If you like your granola in scattered bits and pieces you can omit it. You can also toss the granola around halfway through baking to prevent clumps from forming. 


“Muesli Croquant Choco-Expresso”


Temps Total: 40 minutes


  • 3 tasses de flocons d’avoines
  • 1 tasse d’amandes effilées (ou autres noix au choix)
  • 2 c.s de quinoa (ça ajoute du croquant!)
  • 1/2 tasse de miel liquide
  • 2 c.s d’huile d’olive
  • 1 blanc d’œuf
  • 1 expresso
  • 1 c.c de sel
  • 1 c.c de cannelle
  • une bonne poignée de pépites de chocolat


  1. Préchauffez votre four à 150°C.
  2. Mélangez les ingrédients secs dans un grand bol: flocons d’avoine, amandes, quinoa, sel, et cannelle.
  3. Incorporez ensuite les ingrédients humides: miel, huile d’olive, blanc d’œuf, et expresso. Mélangez bien le tout.
  4. Étalez le mélange sur une plaque de cuisson recouverte de papier sulfurisé. Mettez au four pendant 30-32 minutes (le temps de parfumer votre maison toute entière!). Pressez les pépites de chocolat délicatement dans les céréales et laissez reposer quelques heures sans y toucher avant de les casser en morceaux.
  5. Dégustez ce muesli croquant avec du lait d’amandes ou du yaourt, des graines de chia, des fruits rouges et des tranches de banane. Bon appétit!

LE PLUS: le blanc d’œuf est le secret pour avoir des gros morceaux de muesli (la meilleure partie selon moi)! Si vous préférez que les flocons soient séparés, ne l’ajoutez pas. De même, pour éviter d’avoir des morceaux, mélangez les flocons dès la sortie du four au lieu de les laisser reposer. 


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