Two morning staples wrapped into one simply, delicious recipe that will make you wonder why you’ve never tried making coffee granola before.
*This appeared in part on Nourish Move Love
Coffee and granola: Two morning staples wrapped into one simply, delicious recipe that will make you wonder why you’ve never tried this combination before.
You can feel good about eating it because it’s refined-sugar free—and to make sure your granola is a real crowd-pleaser, you can make it gluten-free. I like to use Bob’s Red Mill Gluten-Free Rolled Oats or if I’m in a pinch you can save time and ingredients by using Seven Sunday’s Muesli (which already has ingredients like oats, flax, honey and vanilla). So, make a big batch for yourself or even share it with your friends!
Coffee Granola Recipe
Author: Lindsey of Nourish Move Love
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12-14 (1 serving is approximately 1/4 cup)
3 cups old fashioned rolled oats (or muesli, gluten-free if needed)
1 cup raw, slivered almonds
1 cup dried fruit (cherries)
1/2 cup raw honey (or pure maple syrup if vegan)
1/4 cup coarsely ground coffee beans
1-2 tbsp ground flax or 1 flax egg (1 tbsp ground flax + 3 tbsp warm water)
1 tbsp pure vanilla extract
2 tbsp coconut oil
2 tsp cinnamon
1 tsp nutmeg
1 tsp sea salt
Optional: 1/4-1/2 cup dark chocolate chips (or cacao nibs)
- Preheat oven to 350.
- Line a large baking sheet with parchment paper.
- Make flax egg if using and set aside to thicken (for approximately 5 minutes). This will help bind the granola into clusters.
- In a large mixing bowl, combine all ingredients together. Then add the flax egg and mix well until oats are evenly coated.
- Spread oat mixture onto lined baking sheet.
- Bake at 350 for 20 minutes or until oats are golden brown; stirring mixture in oven occasionally.
- Let cool and then eat or store.
*option to sub flax egg for 1 egg white to help bind granola into clusters.
**gluten-free, dairy-free, vegan options.