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COFFEE GINGERBREAD GRANOLA


  • Author: Sneh Roy
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 450g 1x
  • Category: Breakfast
  • Cuisine: Vegetarian

Ingredients

  • 2 cups (200g) rolled oats
  • ½ cup (60g) pecan nuts
  • ½ cup (60g) slivered almonds
  • ¼ cup (35g) crushed macadamia nuts
  • 60g butter
  • ¼ cup (60ml) maple syrup
  • 2 tablespoons golden syrup
  • 2 teaspoons ground ginger
  • 1 teaspoon mixed spice
  • ¼ teaspoon sea salt flakes
  • 1 Nespresso Envivo Lungo extracted as a 110ml lungo

Instructions

  1. Pre-heat oven to 150C (conventional) or 130C(fan forced). Line a rimmed 28cm x 20cm base measurement baking sheet with baking paper.
  2. Place oats, pecan nuts, almonds and macadamias in a large bowl.
  3. Place butter, maple syrup, golden syrup, ground ginger, mixed spice and salt in a small heavy bottomed saucepan. Heat on low until butter is melted. Mix well. Remove from heat.
  4. Add butter mixture to the dry oat mix. Add 40 ml espresso (discard the rest or use it to make a coffee based dessert sauce). Mix well.
  5. Spread granola mix on prepared tray evenly. Press down with a wooden spoon. Bake in pre-heated oven for approximately 35 minutes until fragrant and starting to turn golden. Remove from oven and allow to cool completely.
  6. When completely cool, granola can be broken up into rough clumps and bottled in glass jars with sealed lids.
  7. Granola will keep in a cool corner of your pantry in the lidded glass jars for up to 2 weeks.
  8. To serve, scoop a generous dollop of coconut yoghurt onto a plate. Top with a cup of granola. Drizzle with honey or maple syrup and enjoy.

Notes

Make it vegan by swapping regular butter with cocoa butter or coconut oil.

Make it gluten-free by swapping oats with toasted buckwheat.

If it is possible to run the prepared granola through a dehydrator (43C for about 2-3 hours) before cooling and packaging, it will ensure crisp and crunch as this recipe has “liquid coffee” which tends to make the stored granola a bit soggy after storing for a couple of days.

Take care to remove the granola from the oven immediately when done. After cooling the granola for approximately 20-25 minutes, store it in an air-tight glass container while the granola is till crunchy. This will ensure that your granola stays crisp.

The quantity is enough for 6 serves, but if you end up storing the granola for over 10 days and you find it has softened a bit, refresh it by crisping in a pre-heated oven (150C) for 5-8 minutes, then cooling and storing.

Although you will miss the subtle gingerbread notes of the Envivo Lungo, you could substitute this ingredient with a high quality espresso – quality is key to making this recipe work.