Coffee Granola

Coffee Granola

4 cups old-fashioned oats

1 cup sliced almonds

1 cup unsweetened coconut flake

½ cup pecan pieces

¼ cup chia seeds

¼ cup flax seeds

½ cup grapeseed or vegetable oil

2 tablespoons honey

2 tablespoons maple

1 tablespoon espresso powder

¼ cup good quality cocoa powder

¼ cup brown sugar

1 tablespoon vanilla extract

1 teaspoon kosher salt

1 teaspoon cinnamon

For serving:

½-1 cup miniature chocolate chips, if desired

Milk or yogurt, if desired

Fresh berries

Preheat your oven to 325˚F. Spray two rimmed baking sheets with nonstick cooking spray. Combine all dry ingredients together in a large bowl. In a separate bowl, whisk together the grapeseed or vegetable oil, honey, maple, espresso powder, cocoa powder, brown sugar, vanilla extract, kosher salt and cinnamon. Add the wet ingredients to the dry ingredients using a rubber spatula to scrap everything into the dry bowl. Use the rubber spatula to toss together the granola mixture until everything is evenly coated. Divide the mixture between the two baking sheets and spread out in an even layer.

Bake for 20 minutes, rotating the tray once and stirring the granola. When stirring, try to bring the granola on the outside of the tray to the inside and bring the granola on the inside of the tray to the outside. The granola will be a deep golden brown and fragrant. Bake for 5-8 more minutes if your granola is not yet a deep golden brown and fragrant. Remove from the oven and let it cool completely. Transfer the mixture to a large bowl and break up any large chunks.

If desired, stir miniature chocolate chips into the cooled granola. Store in an airtight container at room temperature.

You can serve the granola with milk or over yogurt with fresh berries.