Vanilla Pecan Coffee Granola

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?) 😉

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Vanilla Pecan Coffee Granola

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Wake up your tastebuds with this Vanilla Pecan Coffee Granola made with whole coffee beans. (No extracts or instant coffee needed!)

Course: Breakfast, Dessert, Snack

Cuisine: gluten-free, Low Sugar, vegan

Servings: 6 -8 servings

Author: Stephanie McKercher, RDN

Ingredients

• Coffee Glaze:
• 1/4 cup coconut oil
• 1/4 cup pure maple syrup
• 1/4 cup unsweetened almond milk or milk of choice
• 1/2 cup whole roasted coffee beans I used Atlas Coffee Club Ethiopia Blend
• 1/2 whole vanilla bean or sub 1 tsp vanilla extract
• Granola:
• 1 cup oats gluten free if needed
• 3/4 cup pecans
• 1/4 cup cacao nibs or sub chocolate chips
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chia seeds
• Non-dairy yogurt for serving optional

Instructions

1. Preheat oven to 325º F and line baking sheet with parchment paper.
2. 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.
3. 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?