Double Espresso Granola
Cook Time:
45 minutes
Total Time:
45 minutes
This is a quality blast of coffee that really balances out the sweetness of the granola.
Ingredients
- 150g golden demerara sugar
- 150ml espresso
- 45g coconut oil
- 50g maple syrup
- 2 teaspoons vanilla extract
- 250g jumbo rolled oats
- 1/2 teaspoon salt
- 80g raisins
- 60g almonds, whole, skin on
- 30g brasilian nuts, whole
- 25g cocoa nibs
- 20g chia seeds
- 50g salted peanuts
Instructions
- Preheat the oven 1o 140°C/2285°F/Gas 1 and line a baking tray with greaseproof paper.
- Make a light syrup by boiling the sugar and espresso to reduce it by about half.
- Mix in the coconut oil, maple syrup and vanilla extract.
- In a large bowl, combine the oats, salt, raisins, almonds, Brazilian nuts, cocoa nibs, chia seeds, and peanuts. Stir the wet ingredients and mix thoroughly.
- Pour onto the lined baking tray and spread evenly.
- Bake for 45 minutes, gently mixing with a fork every 15 minutes.
- The granola will still be sticky when it comes out of the oven, but will cool to a nice crispiness. Store in an airtight container for up to a week.
Notes
If you don't have a fancy coffee machine for your espresso, use a good-quality instant coffee.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 281Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 142mgCarbohydrates: 39gFiber: 4gSugar: 20gProtein: 6g