Decaf coffee & chocolate granola

Time

45 minutes

Difficulty

Easy

Serves

My Kitchen Drawer presents a decaf coffee granola infused with rich chocolate undertones. Elevate your breakfast with the perfect blend of crunch and sweetness. Personalise the recipe to your taste.

INGREDIENTS

1 tbsp Whittard Mountain Water Blend Decaffeinated Coffee

1 tbsp cocoa powder

1 tbsp sunflower oil

4 tbsp maple syrup

1 tsp vanilla extract

175g rolled oats

50g ground almonds

3 tbsp roughly chopped pecans

3 tbsp pumpkin seeds

3 tbsp roughly chopped hazelnuts

50g dark chocolate chunks

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METHOD

Preheat the oven to 150°C fan. In a cafetière add 1 tbsp Whittard Mountain Blend Decaf Coffee and 1 tbsp cocoa powder with 100ml boiling water.
Leave for a few minutes then pour it into a large bowl and add in the oil, maple syrup and vanilla.
Add in the oats, ground almonds, pecans, pumpkin seeds and hazelnuts then mix it all together. Spread it out evenly on a baking tray and bake on a low oven shelf for 25 mins, stirring it around after 15 minutes.
Once baked, leave it to cool fully then mix in the dark chocolate chunks and break up the larger clumps a little bit. It can be stored for up to a month in an airtight container.
Serve with your choice of yoghurt, fresh berries, flaked almonds and a drizzle of maple syrup or honey for a delicious breakfast.