- Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
- In a large bowl, mix the softened butter with the sugar until smooth. Then mix in the syrup. vanilla, cocoa powder, espresso powder and salt. Use a large spatula to fold in the almond meal, almonds, half of the crushed espresso beans, and oats.
- Pour the granola mixture onto the parchment-lined baking sheet and use a flat-bottomed metal spatula to flatten out the mixture. It should be about 1/2 inch thick and cover most of the sheet.
- Bake until the edges become golden brown, about 25 minutes.
- Remove the pan from the oven and let cool completely on the baking sheet for at least 30 minutes. Then use your hands to break the granola apart into small pieces and mix in the rest of the crush espresso beans.
- Keep granola in airtight container in a cool, dark place (this will be good for a few days, but the fresher, the better–if it seems it lost its crunch, spread it out on a baking sheet and heat it for 5-10 minutes at 350 degrees)
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