- 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
- Pre-heat oven to 150C (conventional) or 130C(fan forced). Line a rimmed 28cm x 20cm base measurement baking sheet with baking paper.
- Place oats, pecan nuts, almonds and macadamias in a large bowl.
- 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.
- 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.
- 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.
- When completely cool, granola can be broken up into rough clumps and bottled in glass jars with sealed lids.
- Granola will keep in a cool corner of your pantry in the lidded glass jars for up to 2 weeks.
- 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.
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.