Instant Coffee Granola with Almonds and Apricots
Inspired by techniques from Serious Eats.
A coffee-infused granola studded with almonds and pumpkin seeds, subtly scented with cinnamon and offering the gentle warmth of dried apricots.
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Method
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Equipment
- rimmed baking tray (about 23 x 33 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- small jug
- airtight container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 349 kcal |
| Protein | 8.8 g |
| Carbohydrate | 40.1 g |
| of which sugars | 18.3 g |
| of which free sugars | 13.2 g |
| Fat | 18.7 g |
| of which saturates | 7.4 g |
| Fibre | 5.6 g |
| Salt | 0.16 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Syrup
- 120 ml agave syrup
- 3 tbsp instant coffee granules
- 1½ tbsp hot water
- 1 tsp vanilla
- ½ tsp ground cinnamon
- 1.5 g fine sea salt or table salt about ¼ tsp
- 80 ml refined coconut oil, melted
Granola
- 260 g rolled oats (not instant)
- 110 g whole skin-on almonds, roughly chopped
- 80 g pumpkin seeds
- 13 g chia seeds
Stir in after baking
- 80 g dried apricots (or prunes or cherries), cut in 1 cm pieces
- 1
Prep. Set the oven to 150 °C (130 °C fan) with the shelf in the middle and line a rimmed baking tray with baking paper.
- 2
Brew. Dissolve 3 tbsp instant coffee granules in 1½ tbsp hot water in a small jug.
- 3
Whisk. In a large bowl, whisk together 120 ml agave syrup, the brewed coffee, 1 tsp vanilla, ½ tsp ground cinnamon and ¼ tsp fine salt; then whisk in 80 ml refined coconut oil.
- 4
Fold. Add 260 g rolled oats, 110 g whole skin-on almonds roughly chopped, 80 g pumpkin seeds and 13 g chia seeds, folding gently until every piece is evenly coated.
- 5
Spread. Tip the mixture onto the lined tray and press down lightly.
- 6
Bake. Place in the oven for about 40 min, rotating at the halfway point, until golden and wonderfully fragrant (the mixture will feel soft at this stage).
- 7
Dry. Switch off the oven, close the door and leave the tray inside for 2 h to finish drying and crisping.
- 8
Add. Once cool, break into pieces and stir through 80 g dried apricots (or prunes or cherries) cut into 1 cm pieces.
Storage
Store in an airtight container for up to 2 weeks. Contains about 25-35 mg caffeine per 55 g serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
