This hazelnut coffee granola recipe is made with real coffee, chopped nuts, and hearty rolled oats. Maple syrup sweetens it up while almond butter and sunflower oil help everything bind together.
Granola is one of those recipes that people are always surprised about. Sure, I made my first batches of it as a topping for a fancy ice cream in baking and pastry school, but it’s really a super accessible food to make at home. It’s so easy to make custom flavors and blends, once you learn the basics it’s hard to pay $9 for a dinky bag of artisanal granola ever again.
Granola is the perfect weekday breakfast but it’s also wonderful to serve for friends and family at a holiday brunch or breakfast gathering. Pair this granola with a flavorful homemade coffee like a shaken iced espresso or an iced cardamom latte and you’ve got an energizing start to the day!
why this coffee granola recipe works:
☕️ real coffee. Real ground coffee gives this granola an extra kick to help you jumpstart busy mornings.
🌰 whole ingredients. Unlike store bought granola mixes, this recipe is made with whole ingredients and nothing artificial.
🥣 versatile. You can eat this granola as a cereal, in a yogurt parfait, or to top desserts like ice cream.
🛒 ingredients
See the recipe card for the exact quantities.
🍳 instructions
1: Mix all the dry ingredients (except the chia seeds) together in a large bowl, including the oats, nuts, and coffee grounds.
2: Pour the wet ingredients over the dry ingredients and stir until everything is well coated.
3: Add the chia seeds last, then stir everything to evenly distribute.
4: Spread the mixture evenly on your prepared baking sheet.
5: Bake until golden brown, stirring halfway through.
6: Remove from oven and press down on the granola to create clusters.
7: Let cool completely before breaking into pieces and storing.
8: Store in an airtight jar to keep your granola fresh!
Hint: Watch the granola carefully in the last few minutes of baking – the coffee grounds can make it hard to tell when it’s perfectly toasted!
💡tips & tricks for getting it right
🍽️ how to serve your granola
- yogurt – Layer yogurt and granola with some fresh fruit for an easy breakfast granola parfait! Best of all, it can be presented beautifully at a brunch party or breakfast gathering!
- dessert – add a sprinkling of granola to your ice cream or sorbet for a crunchy topping.
- smoothie bowl – serve smoothies in a bowl instead of a glass and top them with a generous handful of granola to switch up your morning routine.
ℹ️ troubleshooting tips
- not sweet enough – the great thing about homemade granola is that you can adjust the sweetness easily. I like to make mine less sweet than store bought options, but you can always add more syrup if you want sweeter granola like the kinds you find in your local grocery store.
- not clumping – make sure to press your granola down in the pan after it comes out of the oven. This helps to “seal” the granola together into crunch clusters.
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♻️ customize your coffee granola
- swap the syrup – you can use another syrup or liquid sweetener. In fact, I LOVE using infused simple syrups in granola recipes, it’s a super unique way to use syrups instead of just in drinks! I’ve tested this using infused cardamom syrup and vanilla simple syrup, too!
- mix up the nuts – granola is super customizable, so you can use whatever seeds and nuts you prefer!
- use another oil – you can use another oil in place of sunflower seed oil if you prefer, just make sure it is very light or neutral in flavor so it doesn’t overpower the taste of your granola. This isn’t the recipe for your super nice olive oil. 😬
🧰 equipment needed & storage tips
🫙 how to store homemade granola
Store your finished granola in an airtight storage container like a jar or tupperware container. If you plan on storing it for longer than a week it’s best kept in the fridge to preserve freshness.
💬 q+a
What kind of nuts work best in granola?
Salted or unsalted? Raw or roasted? Blanched or skin on? I always like to opt for unsalted, raw nuts (omg here I go with nuts again…😳) because we are seasoning and roasting the granola, so I prefer to start with a blank canvas flavor-wise.
How do I make my granola crunchier?
Use more liquid to bind the granola together for a crunchier granola. More syrup, oil, or almond butter can all help create a crunchy granola!
What’s the best temperature to bake granola?
Granola is best baked at a lower temperature so it toasts slowly without burning. Don’t go above 325º to ensure your granola bakes slowly.
If you make this recipe, please leave a review in the comments and a star rating!
⭐️⭐️⭐️⭐️⭐️
I read every single comment! I also love connecting on social media, so snap a pic and hashtag it #myrecipeforfun and tag me on Instagram, TikTok, or pin this recipe on Pinterest!
Coffee Granola (Granola with Almond Butter, Hazelnuts, and Coffee)
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Equipment
- 1 large mixing bowl
- 1 kitchen scale or measuring cups
- 1 spatula
- 1 knife and cutting board or food processor
- 1 baking sheet
Ingredients
- 145 g whole almonds 1 cup, chopped
- 70 g whole hazelnuts heaping 1/2 cup, chopped
- 75 g whole cashews heaping 1/2 cup, chopped
- 365 rolled oats 3 cups
- 50 g coffee ground, about 1/2 cup of whole beans
- 100 g sunflower oil 1/2 cup
- 150 g maple syrup 1/2 cup
- 85 g almond butter 1/3 cup
- 45 g chia seed 1/4 cup
- 10 g cinnamon 2 tsp
- 7 g vanilla extract 1 tsp
- 2 g cardamom 1/2 tsp
- 8 g salt 1.5 tsp
Instructions
- Preheat. Preheat the oven to 300ºF.
- Chop nuts. Roughly chop the nuts and combine them in a bowl.145 g whole almonds, 70 g whole hazelnuts, 75 g whole cashews
- Add dry ingredients. Add in the rolled oats, coffee, cinnamon, cardamom, salt, and vanilla extract.365 rolled oats, 50 g coffee, 2 g cardamom, 10 g cinnamon, 8 g salt
- Mix in wet ingredients. Pour in the maple syrup, almond butter, and the sunflower seed oil, then stir well to combine, making sure everything is well coated.85 g almond butter, 7 g vanilla extract, 100 g sunflower oil, 150 g maple syrup
- Add chia seeds. Stir in the chia seeds, helping them stick to the other ingredients.45 g chia seed
- Spread on pan. Spread the mixture on a non-stick baking sheet or one lined with parchment paper.
- Bake and stir. Bake in the oven for 20 minutes, then take the pan out and carefully stir the granola around the pan.
- Return to oven. Return the pan to the oven and bake for another 15 – 20 minutes, until the granola begins to slightly darken in color.
- Remove from oven. Take the pan out of the oven and carefully press the granola down in the baking sheet with the back of a spatula. This will help the granola to harden into clumps as it cools.
- Cool. Allow the granola to cool completely, then transfer to an airtight container for storage.
- Store. Store your granola for up to a week at room temperature, or in the fridge for longer storage.
Nutrition Information
The information provided is an estimate based on an online nutrition facts calculator and actual nutrition facts may vary.
Love starting my day with a bowl of granola! You’re telling me I can make coffee granola too?! Yes Please!
Thanks for sharing that you also love starting your day with a bowl of granola, Tracy! I hope you enjoy this coffee granola recipe!! 🥰