It is a new month and time for a new granola recipe, or maybe two. Since Mother’s Day is in May I decided to make something I like. It is no surprise if you follow my blog or know me that I love coffee (some might call me a coffee enthusiast) so I decided to make Java Granola. Of course since I have a couple of favorites at the coffee shop and I had such a hard time nailing it down as which nut butter to use I made two batches. These are two of my favorite nut butters, Wild Friends Vanilla Espresso Almond Butter and KOLAT Superfood Fusion Espresso Hazelnut, they are delicious!! The options are endless though. There is a base like most coffee drinks and then the fun part, customizing it! Just like your favorite drink you can add chocolate, cacao nibs, dried fruit, chopped espresso beans, ect. Go a step further when you enjoy it the options are endless. You can eat it as cereal, eat it as a snack, sprinkled on a smoothie, or make a parfait inspired by your favorite drink. So in my case a parfait made with my favorite So Delicious Vanilla Greek Style Coconut Milk Yogurt, sprinkled with the granola made with Wild Friends Vanilla Espresso Almond Butter, and drizzled with caramel!!
So I made two batches, as shown in the photos. One is made with KOLAT Superfood Fusion Espresso Hazelnut, sprinkled with sweet cacao nibs and espresso beans. The other is made with Wild Friends Vanilla Espresso Almond Butter with vegan chocolate chips and espresso beans.
What is your favorite coffee drink? How will you customize yours?
Just Java Granola
Makes about 6 cups
3 1/2 c oats, gluten-free
1/3 c KOLAT Superfood Fusion Espresso Hazelnut or Wild Friends Vanilla Espresso Almond Butter*
2 TBSP brewed espresso
1-2 tsp instant espresso (used 1 tsp Medaglia D’Oro Caffe’ Espresso)
1/3 c raw agave, or honey (honey for non-vegan)
2 TBSP coconut oil, melted
2 TBSP coconut palm sugar (Navitas Naturals)
1 tsp vanilla
pinch of sea salt
1/4-1/2 c sweet cacao nibs, chocolate chips, or chopped dark chocolate of choice (used vegan dark chocolate chips for one batch and Navitas Naturals Sweet Cacao Nibs for the other)
1/4 c chopped or whole coffee beans, optional (added espresso beans)
*If you can’t find either of these or a coffee nut butter of choice you can use almond butter or nut butter of choice and add in 1 TBSP ground coffee.
Preheat oven to 300 degrees. Line large baking sheet with parchment paper. In large mixing bowl mix together nut butter, espresso, espresso powder if using, agave/honey, coconut oil, coconut palm sugar, vanilla, and salt. Add oats and mix together with rubber spatula until evenly coated. Spread on prepared baking sheet. Bake 30 minutes, stirring every 10 minutes. Remove from the oven and let cool before adding cacao nibs, chocolate, and add ins. Store in airtight container, and enjoy within 5-7 days. Enjoy!