Chunks of semi-sweet chocolate, coconut and banana chips mixed into a toasted Georgia Pecan Coffee Granola for a scrumptious breakfast or snack!
Georgia Pecan Coffee is one of my favorite coffee flavors.
Turns out a little extra caffeine kick in my granola is just the boost my breakfast needed!
A granola craving strikes about 4 times a year for me – it’s on rotation. Sometimes it’s fruity + flower-scented – like my Apricot Rose Granola – sometimes they are inspired by travels – like my Boothbay Harbor Granola – and in the fall it’s always Apple Granola.
This rotation called for Coffee + Chocolate. Done in just 30 minutes and not super sweet – meaning mixing in chocolate after it cools is quite acceptable! Good chocolate makes all the difference – I’ve been buying Guittard’s super cookie chips. I’m not sure if it’s the flat wide shape that make them so melty and irresistible, but I’m a fan. The addition of banana chips and coconut chips give it a hint of the tropics.
What’s better than coffee, chocolate and a little tropical flair!
This basic granola recipe can be altered to suit any flavor combo!
PIN THIS Coffee Granola!
- 3 cups old fashioned rolled oats
- ¾ cup chopped raw pecans
- ¼ cup ground flaxmeal
- ¼ cup finely ground Georgia Pecan roasted coffee beans (or your favorite coffee)
- ¾ cup chopped Medjool dates
- ½ cup natural almond butter
- ½ cup brown rice syrup or honey
- 1 tbsp pure vanilla extract
- 1 tsp cinnamon
- ½ tsp sea salt
- 2 tbsp water
- ½ cup banana chips
- ½ cup coconut chips
- ½ cup super cookie semi-sweet chocolate chips, more to taste
- Preheat oven to 325 degrees F.
- In a large mixing bowl, combine oats, pecans, flaxmeal, dates, and ground coffee.
- In a small pot on the stove over medium-low heat, combine the almond butter, brown rice syrup, vanilla extract, salt, cinnamon and water. Whisk until smooth. If the mixture seems thick, add 1 tbsp of water at a time to whisk to a smooth pourable texture.
- Add the warmed almond butter mixture to the bowl with the oats and mix together until distributed evenly
- Spread the mixture in fairly even layer onto a rimmed baking sheet so pieces are touching to create clusters.
- Bake for 25 minutes until crisp and starting to brown. Stirring/flipping the mixture after 15 minutes. Note that it will continue to crisp up as it cools.
- Let cool on baking sheet, then add coconut chips, banana chips and chocolate. Stir gently to incorporate without breaking up the clusters.
- Store in an airtight container at room temp.