Brian's Dark Chocolate Granola

Brian's Dark Chocolate Granola

By: Brian D. - Oshkosh, WI - 2017 Recipe Contest Submission

"This is my original recipe for a rich, healthy snack for any time of the day…plus it is every chocolate lover’s dream! This works great cut into bars, or just broken up to eat at your leisure. You will find that dark chocolate granola pairs well with your favorite cup of Door County Coffee and many yogurt flavors."


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.



Featured Ingredient: Black and Tan Coffee 10oz. Ground

  • 2 ½ cups rolled oats (not instant)
  • 1 cup Rice Krispies
  • 2T finely ground unflavored Door County Ethiopian Coffee
  • 5T Brown Sugar Truvia
  • 1 cup sweetened shredded coconut
  • ½ t to 1t salt, to taste
  • 2/3 cup Door County dried cherries
  • 6T Hershey’s dark cocoa powder
  • 1 cup Ghirardelli 60% Cacao bittersweet chocolate chips
  • 4T Kahlua or pure vanilla extract
  • ¾ to 7/8 cup honey
  • 1½ cups chopped nuts (Pecans, walnuts, and almonds) – toasted
  • Optional – ½ cup peanuts


1. Coarsely chop the nuts
2. Line a jelly roll pan with parchment paper and toast the nuts in the oven for 10 minutes at 310°F (let cool before adding to mixture).
3. While the nuts are toasting combine the rolled oats, Rice Krispies, Door County Ethiopian Coffee grounds, brown sugar Truvia, shredded coconut, salt, and Door County Dried Cherries, in a large bowl.
4. Next add cocoa powder and stir thoroughly so the cocoa is evenly distributed. Then add the chocolate chips.
5. Next add the cooled and toasted nuts and Kahlua to the mixture and stir well – mixture should be damp.
6. Finally add the honey while stirring the mixture – I usually microwave the honey for 15-20 seconds so it flows better. Mix honey in well to coat all the ingredients. Mixture should start to clump without being overly saturated with honey.
7. Spread out over the parchment paper lined jelly roll tin you used for toasting the nuts.
8. This recipe should fill the jelly roll tin. Bake at 310°F for 14 mins then remove and cool completely (in refrigerator preferred).
9. Break apart or cut into bars; store in the refrigerator for best taste and to maintain texture.

*Note: If you prefer to omit nuts entirely, reduce the amount of honey to approx. ½ cup.