I’ve got your attention now right?
Who are we kidding…if you’re anything like me I had you at coffee!
- You have control over what is going in there – no nasty ingredients that you can’t even pronounce/don’t know what they are
- Oats = blank canvas. You decide what flavours you want!
Seriously, have you ever seen a chocolate coffee breakfast cereal NOT full off sugar on the supermarket shelf? Neither.
I also have
an addiction major love for coffee (who doesn’t?) so I figured, why not make it so that you are getting 2 forms of caffeine in the morning? Because just drinking coffee is not enough when you can eat it too.
I can’t even explain to you how much I am obsessed with this granola. It’s “I can’t wait to get out of bed so I can have my breakfast” good. Coffee granola. Greek yoghurt. More coffee. It’s a match made in morning heaven. Plus, if you have milk with it, by the time you finish all the granola you are left with a delicious milky mocha situation! Just when you thought it couldn’t get any better! It’s like coco-pops for grown-ups.
I used my favourite ground coffee beans in the world, Raglan Roast Mocha Java, but if you don’t live in New Zealand you can just use whatever you like best. If you do live in NZ though, I highly recommend ordering some of this coffee…it rocks!
The coffee is thrown in with the oats and almonds and over top is poured the melted coconut oil, vanilla, maple syrup and cocoa powder mixture.
Put it in the oven and bake for 15 minutes at a time for about 45 minutes, at which point your house will be smelling just like a coffee shop. And then because you are thinking about coffee shops, you will immediately want to sit down and watch an episode or 2 of Friends, because that is what coffee shops do to you.
With a bowl of this granola. And a mug of coffee!
- 4 cups rolled oats
- 1 cup sliced almonds
- 2 TBSP ground coffee
- 1/3 cup melted coconut oil
- 1/3 cup maple syrup
- 1/4 cup cocoa powder
- 1 tsp vanilla
- 1/2 cup chocolate chips optional
In a baking dish combine oats, almonds and coffee.
In a separate jug, mix together the melted coconut oil, maple syrup, cocoa powder and vanilla until smooth.
Pour over the dry ingredients and stir thoroughly until the oats are fully coated. Bake at 150 degrees C for 45 minutes, stirring every 10-15 minutes. Leave to cool for 5 minutes before stirring through chocolate chips (if you want).
Allow to cool completely before storing in an airtight container.