Coffee Granola

5 from 9 votes

This Coffee Granola is a delicious gluten free granola flavored with real ground coffee. The perfect pick me up for breakfast or snack!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast and Brunch, Snacks

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 154kcal

Author: Jenn Sebestyen

Equipment

Rimmed Baking Sheet

Ingredients

3.5 cups old fashioned rolled oats gluten free, if desired
¼ cup chopped raw pecans
¼ cup flaxmeal
¼ cup ground coffee be sure to use a coffee you really like
¼ cup chopped Medjool dates pitted
½ cup runny almond butter I like Trader Joe's Raw Creamy Almond Butter
½ cup brown rice syrup
1 tablespoon pure vanilla extract
½ teaspoon sea salt
2 tablespoon water to thin

Instructions

Preheat oven to 325°F.
Combine oats, pecans, flaxmeal, dates, and ground coffee in a large mixing bowl
In a small pot on the stove over medium-low heat, combine the almond butter, brown rice syrup, vanilla extract, salt, and water. Whisk until smooth. If the mixture seems too thick still, add additional water 1 tablespoon at a time until pourable.
Pour the almond butter mixture over the oats mixture. Stir really well to ensure all the dry ingredients are moistened.
Spread the mixture in fairly even layer onto a rimmed baking sheet, but with very little, if any, space between the ingredients. This is how you'll get the nice big clumps of granola!
Bake for 25 to 28 minutes, shaking the pan and flipping the mixture over as best you can about halfway through.
The granola will continue to crisp up as it sits, so don't over-bake or it will burn.
Let cool before eating. Store any leftovers in an airtight container on the counter for for 7 to 10 days.

Notes

~ Use old-fashioned rolled oats, not quick oats or steel-cut oats.

~ Use ground coffee that you would enjoy drinking. Choose organic if possible.

~ Make sure to remove the pits from the dates! Check them even if you buy them already pitted as sometimes pit remnants get left behind.

~ Spread the granola mixture onto the baking sheet in one even layer, but with very few spaces in between the pieces. This will create the crunchy clusters that everyone loves.

~ Do not over-bake. The coffee granola will continue to crisp up as it cools.

~ Be sure to let the granola cool completely before transferring it to storage containers.

Storage/Freezing

Make sure the granola has cooled completely before transferring to a storage container.

Store leftover granola in an air-tight container on the counter for 7 to 10 days.

You can also freeze it for up to 3 months.

Nutrition