Wake up your tastebuds with this Vanilla Pecan Coffee Granola made with whole coffee beans. (No extracts or instant coffee needed!)
Breakfast, Dessert, Snack
gluten-free, Low Sugar, vegan
AuthorStephanie McKercher, RDN
1/4cuppure maple syrup
1/4cupunsweetened almond milkor milk of choice
1/2cupwhole roasted coffee beansI used Atlas Coffee Club Ethiopia Blend
1/2whole vanilla beanor sub 1 tsp vanilla extract
1cupoatsgluten free if needed
1/4cupcacao nibsor sub chocolate chips
1/4cupunsweetened shredded coconut
Non-dairy yogurt for servingoptional
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.)
This recipe originally appeared on GratefulGrazer.com.