coffee and chocolate granola

Name: Coffee and Chocolate Granola
Prep time: 15 min
Cook time: 20 min
Cuisine: Canadian
Ingredients: 3 cup(s) (270 g) rolled oats; 1/3 cup(s) (50 g) almonds, coarsely chopped; 2 tablespoon(s) ground coffee, your favorite; 1/3 cup(s) (80ml) strong espresso; 1/3 cup(s) (70 g) dark muscovado sugar (you can use granulated white sugar as well, but it will not give that nice camel-molasses flavoarr as muscovado does); 2 teaspoon(s) walnut oil; 1 ounce(s) (30 g) dark chocolate, finely chopped

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

For granola I prefer to use a 300 degree oven for 45 mind to an hour for a more gentle toasting. You still need to keep an eye on it and stir from time to time but I think it comes out nice so it's worth the bit of extra time. recipe is from: http://mykitchenaffair.blogspot.ca

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yield serving(s)

prep time 15 Min

cook time 20 Min

method Bake

Ingredients For coffee and chocolate granola

3 c

(270 g) rolled oats
1/3 c

(50 g) almonds, coarsely chopped
2 Tbsp

ground coffee, your favorite
1/3 c

(80ml) strong espresso
1/3 c

(70 g) dark muscovado sugar (you can use granulated white sugar as well, but it will not give that nice camel-molasses flavoarr as muscovado does)
2 tsp

walnut oil
1 oz

(30 g) dark chocolate, finely chopped

How To Make coffee and chocolate granola

1
Preheat the oven to 350 F (180 C) temperature. Line baking sheet with parchment paper.

2
In a large bowl, combine the oats, almonds, and ground coffee.
3
In a small saucepan, slightly heat the espresso, Muscovado sugar, and oil, just until the sugar is melted.
4
Mix the liquid with oats, and transfer this whole mixture on the baking sheet.
5
Bake for 20-30 minutes, stirring once in while and making sure oats are not burning.
6
When granola is nicely crispy, take it out from the oven and, as long as it is still warm, mix in the chocolate. It will melt and beautifully cover the oats.
7
Let it granola cool fully, and then transfer into an air-tight container.
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