Recipes

Recipe: Espresso granola

Recipe: Espresso granola

Image by: Chris Court, William Meppem / Styling by: Justine Poole

Recipes

Recipe: Espresso granola

Get an extra boost of energy in the morning or on-the-go with this granola, which calls for a 1/2 cup of espresso.

Espresso aside, this granola is made with other energy-boosting ingredients including sunflower seeds and almonds, making it a great way to start your day. Add a scoop of it to yogurt or just eat it by the handful.

null

Ingredients

  • 1⁄2 cup espresso or strong brewed coffee
  • 1⁄2 cup hot water
  • 2 cups rolled oats 
  • 2⁄3 cup raisins
  • 1⁄3 cup maple syrup, plus extra for serving
  • 2⁄3 cup sunflower seeds
  • 2⁄3 cup sliced almonds 
  • 2% milk or almond milk, for serving
  • Figs, halved, for serving

Directions

1 Preheat the oven to 250°F. Place the espresso and water in a medium bowl and stir to combine. Add the oats and raisins, mix to combine and allow to stand for 20 minutes or until the liquid is absorbed. Add the maple syrup, sunflower seeds and almonds and stir to combine.

2 Spread the mixture onto two parch­ment paper­lined baking sheets and bake, tossing occasionally, for 45 minutes or until the oats are crisp. Allow the mixture to cool on the baking sheets before serving.

3 Store the granola in an airtight container for up to 2 weeks. To serve, divide among four bowls and top with the milk, figs and maple syrup.

Prep & cook time: 1 hour

Serves: 4


null

BUY THIS BOOK

Excerpted from Life in Balance by Donna Hay. Recipes Copyright © 2016 Donna Hay, Photography copyright © 2016 Chris Court & William Meppem. Excerpted by permission of Harper Collins Publishers. All rights reserved.

Comments
Share X
Recipes

Recipe: Espresso granola