Prep Time::10 mins
Cook Time::20 mins
Additional Time::20 mins
Total Time::50 mins
Servings::8
Yield::2 cups
Ingredients
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2 cups rolled oats
½ cup coconut oil, melted
½ cup chopped hazelnuts (Optional)
¼ cup cocoa nibs
3 tablespoons maple syrup
2 tablespoons fresh ground coffee beans
2 tablespoons dark brown sugar
1 ½ tablespoons unsweetened cocoa powder
2 teaspoons instant coffee granules
2 teaspoons coffee-flavored extract
1 ½ teaspoons kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground black pepper
½ teaspoon vanilla extract
¼ cup miniature chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Mix oats, coconut oil, hazelnuts, cocoa nibs, maple syrup, ground coffee beans, brown sugar, cocoa powder, instant coffee granules, coffee-flavored extract, kosher salt, cinnamon, black pepper, and vanilla extract together in a bowl; spread onto the prepared baking sheet, smoothing with a spatula.
Bake in the preheated oven for 10 minutes; stir and continue cooking until lightly browned and beginning to crisp, about 10 minutes more. Cool granola completely.
Mix chocolate chips into cooled granola and store in an air-tight container.
Cook's Note:
I used Nielsen-Massey(R) pure coffee extract from Sur la Table(R).