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
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 6-8 servings
Author Stephanie McKercher, RDN
Ingredients
Coffee Glaze:
¼cupcoconut oil
¼cuppure maple syrup
¼cupunsweetened almond milkor milk of choice
½cupwhole roasted coffee beansI used Atlas Coffee Club Ethiopia Blend
½whole vanilla beanor sub 1 teaspoon vanilla extract
Granola:
1cupoatsgluten free if needed
¾cuppecans
¼cupcacao nibsor sub chocolate chips
¼cupunsweetened shredded coconut
¼cupchia seeds
Non-dairy yogurt for servingoptional
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.)