Ah! Breakfast really is my most favorite meal of the day! I absolutely love to eat and love food, so along my health journey this year I have looked for ways to creatively make all of my meals very healthy but at the same time very interesting and pleasing to the palate. I believe this is the way that we will eat healthy. Our eyes and our tastes must be happy at each meal. Each dish must evoke joy in its presence at the table. This is living!
Coffee is something that really wakes you up not only with the caffeine but with the strong flavors. That is why I was attracted to the original recipe in Food and Wine magazine that this granola is based on. This granola has a wonderful combination of the pungent taste of coffee, the yummy flavor of cacao and the kosher salt really keeps your taste buds going back for more!
I added in some almond flour for some additional protein to this recipe and also I love the combination of the coconut sugar and the maple syrup. This granola is not cloyingly sweet like most are. It has a balance of flavors that intrigue the palate and go perfectly with the tang of yogurt and the sweetness of fruit to make an amazing start to your day!
I hope that you make a batch of this granola and enjoy it to start your day or make it for a friend for a lovely gift. I plan on giving this away to my friends and meal clients this week. Enjoy!
Coffee and Cacao Granola:
Adapted from a Food and Wine recipe, May 2017
7 1/2 cups gluten free rolled oats
1/2 cup finely ground coffee or decaf coffee
1/2 cup coconut sugar
1/3 cup gluten free flour mix
1/4 cup almond flour
1/4 cup cacao powder (or plain cocoa powder)
1/2 teaspoon kosher salt
2 sticks vegan margarine- cut into small pieces and frozen on plate (I like to use Earth Balance)
1/3 cup pure maple syrup
1/2 cup brewed coffee (cold)
1/4 cup molasses
1. Heat the oven to 350F.
2. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
3. In a large bowl toss together the rolled oats, coffee, coconut sugar, gluten free flour mix, almond flour, cacao powder and kosher salt.
4. Mix in the small pieces of frozen vegan margarine. Make sure they are evenly distributed and coat all of the mixture.
5. Stir in the maple syrup, coffee and molasses. Make sure all of the dry ingredients are evenly coated.
6. Spread the mixture out evenly between the two baking sheets.
7. Bake the granola for around 30 minutes. Stop to stir every 10 minutes. Make sure it is crisp.
8. Cool completely before serving. Store in a zip lock bag or a glass jar or container with a lid.
Serve with yogurt and fruit. I also like to make a breakfast with cut up fruit, put yogurt or coconut yogurt on top, then nut butter, then this granola! Yummy!!