Coffee & Cacao Maple Baked Granola

img

By Darren Purchese

This will get you buzzing along, I simply love granola and make lots of different versions depending on what I have to hand or how I feel. If I have to take breakfast with me somewhere then granola is my go to. It’s easy to transport, I put some yoghurt into a carry cup or container and add my favourite fruit. I then cut a disc of baking paper and place on top of the yoghurt. I add my granola to the cup on top of the paper, this ensures it does not go soggy and I am not carrying more than one container. At destination I remove the lid, discard the paper and am one spoon away from a delicious breakfast.

Make a big batch of this and once cool store in an airtight container. Switch ingredients depending on what you fancy and blitz the coffee beans course but small as they are very crunchy. This makes 50 servings at 50 g so will last a while in a sealed container.

Time

0

hour

45

minutes

Degree of Difficulty

Easy

Save

1

Portions

50
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
50g puffed quinoa
80g cocoa nibs
60g coffee beans, lightly roasted
600g rolled oats
150g sunflower seeds
150g pumpkin seeds
100g sesame seeds
100g almonds, whole blanched and rough chopped
100g hazelnuts, whole blanched and rough chopped
100g walnuts, rough chopped
1tsp ground cinnamon
1tsp salt flakes
400g maple syrup
150g unsalted butter
400g mixed dried fruit, rough chopped – sultanas, apricot, cranberries, currants & golden raisins
100g flaked coconut
100g dark chocolate, rough chopped
1

 

2

Preheat an oven to 170°C

Mix the quinoa, nibs, coffee beans, oats, seeds, nuts, salt & spice together well in a large bowl.

Heat the butter in a large saucepan to melt and add the maple syrup. Bring to a boil and remove from the heat. Cool for 10 minutes before pouring onto the dry ingredients in the bowl and mixing well with a spoon or spatula or even the paddle attachment in an electric stand mixer.

Scatter the granola 1cm thick and evenly onto baking trays lined with baking paper and bake for 18 minutes or until golden brown. Make sure the granola is cooked sufficiently to ensure you get crunchy clusters.

Leave to cool in the tray and break the granola pieces into a container, add the remaining ingredients and mix well. Keep in a sealed container in your pantry.

 

3

 

1
0 hours 0 minutes

2
0 hours 0 minutes

Preheat an oven to 170°C

Mix the quinoa, nibs, coffee beans, oats, seeds, nuts, salt & spice together well in a large bowl.

Heat the butter in a large saucepan to melt and add the maple syrup. Bring to a boil and remove from the heat. Cool for 10 minutes before pouring onto the dry ingredients in the bowl and mixing well with a spoon or spatula or even the paddle attachment in an electric stand mixer.

Scatter the granola 1cm thick and evenly onto baking trays lined with baking paper and bake for 18 minutes or until golden brown. Make sure the granola is cooked sufficiently to ensure you get crunchy clusters.

Leave to cool in the tray and break the granola pieces into a container, add the remaining ingredients and mix well. Keep in a sealed container in your pantry.

3
0 hours 0 minutes