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
- 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
Calories: 428kcalCarbohydrates: 38gProtein: 11gFat: 28gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.01gSodium: 263mgPotassium: 379mgFiber: 7gSugar: 9gVitamin A: 4IUVitamin C: 0.5mgCalcium: 121mgIron: 3mg
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Keyword: granola