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Mocha granola recipe
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Enjoy your morning coffee fix in a new way with this delicious vegan mocha granola, perfect for making ahead for a speedy breakfast. Using your favourite coffee and a little cocoa powder, this granola is a real game changer and is jam-packed with oats, nuts, seeds and dried cranberries. Sprinkle on yogurt with fruit for a deliciously different start to your day. See method
Ingredients
- 1 tbsp instant coffee granules
- 1 tbsp cocoa powder
- 1 tbsp rapeseed or sunflower oil
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 175g rolled oats
- 50g ground almonds
- 3 tbsp sunflower seeds
- 3 tbsp pumpkin seeds
- 50g dried cranberries
- 50g blanched almonds, roughly chopped (optional)
- yogurt, to serve (optional)
- sliced banana, to serve (optional)
Each serving contains
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Energy
980kj
233kcal
12%
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Fat
23g
32%
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Saturates
2g
8%
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Sugars
10g
11%
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Salt
trace
0%
of the reference intake
Carbohydrate 27.3g
Protein 6.4g
Fibre 2g
Method
- Preheat the oven to gas 2, 150°C, fan 130°C. In a mug, use a fork to whisk the coffee granules and cocoa with 2 tbsp boiling water. Stir in the oil, maple syrup and vanilla until smooth.
- Mix the oats and ground almonds in a bowl, then stir in the coffee mix with a fork – it should clump together a little. Spread evenly on a baking tray and bake on a low oven shelf for 20 mins. Stir, then bake for 5 mins.
- Stir in the seeds, cranberries and blanched almonds (if using); bake for 5-10 mins until crisp around the edges.
- Scrape the baked granola onto another tray, lined with nonstick baking paper, to cool. It can be stored for up to a month in an airtight container. Serve with yogurt and sliced banana, if you like.
Tip: Swap blanched almonds for Tesco Finest luxury coffee and Belgian dark chocolate almonds. Stir through the baked granola just before serving.
See more Breakfast ideas