Introduction: Espresso Nut Granola
Follow this recipe to make a mildly sweet, slightly caffeinated, and delicious breakfast or snack. It contains toasted hazelnuts, almonds, buckwheat, and oats, flavored with espresso, agave, clove and nutmeg.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Mix Dry Ingredients and Wet Ingredients Separately
First, preheat the oven to 350 degrees Fahrenheit.
In a small cup stir together the following:
- 3 Tablespoons boiling water
- 2 Tablespoons instant espresso
In a small pot, combine the following wet ingredients over medium heat, stirring constantly until homogenous:
- 2 Tablespoons coconut oil
- 1/2 cup agave syrup
Add the espresso to the wet ingredients; then stir in the following:
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
pinch of ground clove
pinch of salt
Set aside the wet mixture to cool slightly while you mix together the following dry ingredients:
- 2 cups old-fashioned oats
- 1 cup raw buckwheat
- 1/2 cup chopped hazelnuts
- 1/2 cup sliced almonds
Step 2: Mix Wet and Dry Ingredients and Bake
Pour the wet mixture (espresso, agave, coconut oil, and spices) over the dry mixture (oats, buckwheat, and nuts). Stir until the dry ingredients are completely coated; then pour the granola into a pan lined with parchment paper and bake at 350 degrees Fahrenheit for 30-40 minutes, rotating the pan and stirring the granola every 10 minutes to prevent burning. When done, the granola will be golden brown, and it will get crunchier as it cools. Remove from the oven and let cool completely before stirring the granola, breaking up any larger clumps.
Step 3: Serve
Serve the granola plain, with milk, or as pictured: on top of yogurt and drizzled with honey.
Store leftover granola at room temperature or in the fridge in sealed containers or jars.
Runner Up in the