Vanilla Cinnamon Espresso Granola

3.6.17


There are days (mostly Saturdays & Sundays) when I relish in spending my morning making a fantastic and over-the-top breakfast. But my Monday to Friday 7AM mornings are always much too early and I need something quick, healthy, and yummy.

Enter: granola. Specifically homemade granola. And this granola is so versatile (as cereal with milk, on top of yogurt, an addition to your smoothie bowl, or just on it's own). PLUS, the espresso gives it that extra morning buzz.





Ingredients:
(Makes about 5 cups)
*I made a large batch to give out as gifts, but this recipe is easy to reduce*
  • 3 cups oats (any kind aside from quick cook oats)
  • 1 cup nut mix (mine had cashews, pumpkin seeds, hazelnuts, peanuts, almonds)
  • 1/3 cup sunflower seeds
  • 1 cup unsweetened coconut flakes
  • 1 cup ground coffee beans (I used Vanilla Hazelnut flavoured beans)
  • 1 cup maple syrup
  • 2 tablespoons coconut oil
  • 1 table spoon cinnamon
Step One:

Preheat over to 350 degrees F. In a pot over medium heat whisk together the maple syrup, coconut oil, and ground coffee beans. Once the ground coffee has dissolved, remove pot from heat and let cool slightly.

Step Two:

While waiting for the wet ingredients to cool, mix together all of the dry ingredients in a large bowl.

Step Three:

Mix the wet ingredients into the dry until the mixture is combined. 

Step Four:

Line two pans with parchment paper. Spread the oat mixture onto both pans. 

Step Five:

Bake for approximately 10 minutes. Let the granola cool completely before breaking into chunks.

Enjoy! xo

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