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 15minutes
Cook Time 25minutes
Total Time 40minutes
Servings 6-8 servings
Author Stephanie McKercher, RDN
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
1cupoatsgluten free if needed
¼cupcacao nibsor sub chocolate chips
¼cupunsweetened 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.