Espresso, Vanilla Bean and Cacao Nib Granola

Espresso, Vanilla Bean and Cacao Granola It’s definitely an unspoken golden rule in the food blogging community one’s blog MUST contain a decent recipe for granola. Granola occupies a special satisfying place in my heart. A long way back I found a basic recipe to make granola. After many tweaks and changes to the original recipe, here’s the best flavour combination imaginable (not an understatement). This particular recipe calls for vanilla, cacao nibs and espresso. 46 The recipe is simple and straightforward. Rolled oats, slivered almonds, quinoa, honey, vanilla, coconut oil, cacao nibs and a shot of espresso are combined and baked to crisp perfection. The result is a deliciously crunchy granola that is guaranteed to spread a mouth-watering aroma of espresso, chocolate and vanilla throughout the kitchen whilst being baked. Espresso, Vanilla Bean and Cacao Granola2. The market is currently saturated with so many pre-made granola mixes, all packed with hidden sugars and unjustifiable price tags. I hardly think $25 for a box of organic baked oats + nuts would satisfy anyone no matter how much pleasure it brings to tastebuds! Home-made granola, however, is so simple to make and completely adaptable to whatever ingredients you have on hand, giving you complete control to stray from the recipe. There’s also some sort of satisfaction & luxury that a batch of home-made granola brings (‘I have the time to bake my own breakfast cereal; ergo my life is completely together’). While this granola is perfect for eating simply as is by the handful or equally as delicious served drenched in milk, my personal favourite is to kick it up a notch by serving the granola in parfait style pots, mixing the clusters with layers of fresh berries and thick Greek yoghurt. It’s basically the breakfast bowl created by the Gods. This is definitely a satisfying, non-boring breakfast, which will add a little crunch to your morning.

Espresso, Vanilla Bean and Cacao Nib Granola
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  1. 3 tablespoons cooled brewed espresso
  2. 2 tablespoons coconut oil, melted
  3. 1/4 cup agave nectar
  4. 1 vanilla bean, seeds scraped
  5. 1 teaspoon vanilla essence
  6. 1/2 cup slivered almonds
  7. 1 cup rolled oats
  8. 1/4 cup quinoa
  9. 1/2 cup cacao nibs
  1. Preheat an oven to 170 degrees and line a baking tray with parchment
  2. Whisk together, brewed espresso, coconut oil, vanillas and agave
  3. In a separate bowl, combine oats, quinoa, slivered almonds and cacao nibs
  4. Pour the liquid mixture over the dry oat mixture and combine well until granola is coated with a wooden spoon
  5. Spread a thin intact layer of the mixture onto the baking sheet and bake for 10 minutes
  6. Remove from the oven, stir with the 'blonde' side of the mixture facing upwards and cook for a further 10 minutes, or until golden
  7. Remove from the oven and let cool
  8. Once cool, crumble the mixture and serve
  1. I used agave nectar, however, honey or maple syrup is sufficient to sweeten the mixture and make it sticky
Cacao nibs
  1. Cacao nibs are optional, however, dark chocolate chunk chips also work well
butter and brioche

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