I just combined two of my fave morning things into one delicious recipe and I cannot wait to share this goodness with you.
{This post is sponsored by Atlas Coffee Club. Thank you for supporting the brands that make The Grateful Grazer possible.}
I've tried cooking and baking with coffee before but unfortunately, most recipes call for coffee extract or instant coffee. That is, until I came across this handy tutorial for coffee-infused baked goods from Cupcake Project, which inspired me to to create an infused coffee "glaze" to coat my granola.
The result? My favorite granola recipe. Ever.
Of course, it's important to have high quality coffee beans for the best result. (I admit, I'm a bit of a coffee snob - but hey, I know I'm not alone here.)
I recently discovered Atlas Coffee Club's "farm to cup" subscription service and had a feeling their Ethiopian blend would be the perfect match for my granola. The Ethiopian beans are lightly roasted with flavor notes of dark chocolate and blueberries - some of my favorite granola add-ins.
(Atlas provides an card on each blend they send containing information on the beans' growing region, processing, and flavor notes. I found it so interesting and useful to have this background, especially when using the beans in cooking/baking.)
Along with the delicious roasted flavor that pretty much motivates me to get out of bed each morning, coffee also offers up a number of health benefits to feel good about. These benefits are thought to at least in part be due to the phytonutrients and antioxidants found in java beans.
Moderate coffee consumption (about 1-3 cups daily) has been shown to help support liver health and is associated with a lower risk for cardiovascular disease, diabetes, metabolic syndrome, certain cancers, and neurodegenerative disorders, like Alzheimer's and Parkinson's.
Of course, you should pay attention to how you feel after having coffee, especially when caffeinated. Some people may experience jitteriness, anxiety, GI symptoms, and/or difficulty sleeping. I recommend decreasing your intake or avoiding it altogether if you're experiencing any of these effects. Women who are pregnant shouldn't drink coffee/caffeine and women with osteoporosis may also want to limit intake.
I like this granola served over unsweetened coconut yogurt but it's also great with milk or all by itself for a quick on-the-go snack.
And the coffee "glaze" that I used to make this granola? I'm already thinking of all the wonderful ways it could be used. (Coffee pancakes and/or cookies, anyone?) 😉
Vanilla Pecan Coffee Granola
Ingredients
- Coffee Glaze:
- ¼ cup coconut oil
- ¼ cup pure maple syrup
- ¼ cup unsweetened almond milk or milk of choice
- ½ cup whole roasted coffee beans I used Atlas Coffee Club Ethiopia Blend
- ½ whole vanilla bean or sub 1 teaspoon vanilla extract
- Granola:
- 1 cup oats gluten free if needed
- ¾ cup pecans
- ¼ cup cacao nibs or sub chocolate chips
- ¼ cup unsweetened shredded coconut
- ¼ cup chia seeds
- Non-dairy yogurt for serving optional
Instructions
- Preheat oven to 325º F and line baking sheet with parchment paper.
- Bring coconut oil, maple syrup, and milk to a boil in small saucepan and then remove from heat. Add coffee beans and vanilla, cover, and allow to steep for 15 minutes. Use slotted spoon or small strainer to remove beans from liquid.
- Add granola ingredients to a large mixing bowl. Stir in coffee glaze and spread granola on baking sheet. Bake until golden brown, about 20-25 minutes. Allow to cool before serving (will dry and become crunchier as it cools.)
Have you ever tried a coffee subscription service like Atlas Coffee Club?
[Tweet "How to make granola using whole #coffee beans from @gratefulgrazer @AtlasCoffeeClub"]
Diane Kent says
Making granola of all varieties with natural sweeteners and add-ins seems to be my new hobby, and the friends/family are my happy test subjects. So this coffee concept is intriguing since coffee and granola just feels like the right fit.
Question: I want to make this recipe as written but my concern is the level of caffeine in the resulting mix. My elderly Mom loves coffee anything but cannot take the jitters regular blends leave her with.
If I use a quality low caffeine brand of coffee will the resulting granola ALSO have a lower caffeine content?
Diane
Stephanie McKercher, RDN says
Hi Diane, yes, this should work. You could also use a decaf coffee - I like to look for Swiss water process decaf. Hope you enjoy it!
Sarah | Well and Full says
This granola combines two of my favorite things too! 😀
Steph | The Grateful Grazer says
Yay! Thanks, Sarah! Let me know if you try it, it really is a great combo! 🙂
Rebecca @ Strength and Sunshine says
Mmmmm! When in doubt...add some coffee goodness and all is right with the world!
Steph | The Grateful Grazer says
It works every time. 😉 Thanks, Rebecca!
Jordan Rosenacker says
Love this! Can't wait to try it 🙂 Thanks for sharing!
Steph | The Grateful Grazer says
Thanks so much, Jordan! Let me know if you try it, I think you'll love it! 🙂
Deanna Segrave-Daly says
OK - this is genius! Ironically, I don't need the caffeine but I drink coffee (decaf lattes usually) for the aroma and flavor (with sugar). I love love homemade granola too so I will definitely be making this 🙂
Steph | The Grateful Grazer says
Thanks so much, Deanna! Personally, I'm a fan of the aroma, flavor...and the caffeine! 😉 Let me know how you like this granola - I hope you love it as much as I do!
Stef says
Sounds wonderful!! Glad you found the coffee infusion technique.
Steph | The Grateful Grazer says
Thanks so much, Stef! I'm so happy I found your tutorial, it's absolutely genius. Like I said in my post, I just can't wait to use this technique on EVERYTHING! Have a great weekend! 🙂