I’ve partnered with PADERNO to bring you this made for breakfast Chocolate Espresso Granola Bars. With crunchy hazelnuts, sweet dried fruit, chocolatey decadence and the mellow hint of coffee, these homemade granola bars make weekday breakfast a treat.

I brewed the espresso using my PADERNO 20-Bar Espresso Machine which lets me easily choose between 1 or 2 cups, but is also versatile with a steam and hot water settings. My hot drink options that pair with these delicious granola bars are endless! Americanos, tea, hot chocolate or lattes, they are all at my fingertips. The espresso machine also comes with a high-quality tamper to ensure grinds are correctly pressed prior to brewing, and a 375mL stainless steel milk jug for steaming and frothing milk. Yup, that’s right you don’t have to go hunting all of the internet for a tamper or milk jug to fit your espresso maker!

Homemade Chocolate Espresso Granola Bars

• 2 cups rolled oats

• ½ cup semi-sweet mini chocolate chips

• ½ cup dried cranberries

• ½ cup hazelnuts, chopped

• ½ cup pumpkin seeds

• 1/3 cup Honey

• ¼ cup brown sugar

• 4 oz espresso

• ¼ cup butter

• ½ tsp cinnamon

• 1 tsp vanilla extract

• Pinch salt

Tips to help set the granola:

• Make sure to press the mixture into the pan well.

• Chill the granola for 4 hours, if you can overnight.

• Store in the fridge, or freezer (they will soften at room temperature). 

Directions

Over medium-high heat, combine honey, brown sugar, butter and espresso in a large sauce pan. Let the mixture bubble for at least 1-2 minutes, stir in vanilla, salt and cinnamon. Let it cool down for 10 -15 minutes (so the chocolate chips won’t melt!).

While mixture is cooling, line an 8x8 inch baking pan with parchment paper. I like to use binder clips to help keep the parchment paper in place.

Once the mixture is cool, stir in all remaining ingredients until evenly coated and firmly press into the pan. Let rest in the fridge for 4 hours, or overnight, before slicing into bars.