Coffee Granola (Granola with Almond Butter, Hazelnuts, and Coffee)
This homemade coffee granola recipe combines the flavors of freshly ground coffee with toasted hazelnuts and almonds for a breakfast treat that's both energizing and delicious! Almond butter helps to create perfect clusters while cardamom and cinnamon complement the coffee notes. Enjoy this crunchy hazelnut granola as a breakfast cereal, yogurt topping, or afternoon snack!
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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
- 320 g 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.320 g 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.
Notes
ℹ️ troubleshooting tips
Homemade granola is a pretty forgiving recipe. You can use a heaping scoop of all the ingredients without changing the taste too much (except maybe the syrup + oil, which are better to keep pretty exact 😅). Here are some common troubleshooting issues you may run into, though!- 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 REALLY press your granola down in the pan after it comes out of the oven. This helps to “seal” the granola together into crunchy clusters. Allow it to fully cool before attempting to break up the clusters!
Nutrition
Calories: 416kcalCarbohydrates: 36gProtein: 10gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.01gSodium: 263mgPotassium: 369mgFiber: 7gSugar: 9gVitamin A: 6IUVitamin C: 1mgCalcium: 126mgIron: 3mg
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Keyword: granola