Espresso Walnut Granola

Posted: Sep 13 2016


Whether or not the weather has begun to shift in your part of the world, you can make and enjoy this coffee-flecked granola any time of year. Peppered with finely ground espresso beans, spiced with cinnamon and cardamon, and sweetened with honey it's a welcome breakfast treat. Or grab a handful for midday snack for that matter -- add a spoonful of yogurt and you're off to the races. 

Espresso Walnut Granola

2 cups organic oats

1 tbsp golden flax seeds

1/4 cup honey, such as Lovers Lane Wildflower Artisanal Honey

1/4 cup olive oil

1 tsp cinnamon

1/2 tsp ground cardamom

2 tsp-1 tbsp finely ground espresso, such as Black Oak Coffee Roasters Duomo

1 cup walnuts, roughly chopped


Preheat oven to 325 degrees F 

Line a sheet pan with parchment paper or grease well.

In a medium saucepan over low heat add the honey, spices, sea salt and half the ground espresso. Warm just until the honey is just runny, then whisk to combine well. Off the heat, whisk in the olive oil, then fold in the oats. Taste and adjust the coffee, salt and spices -- they should be bold and will mellow in the oven. 

Spread oat mixture evenly over the parchment-lined sheet pan. Bake for 20 minutes, stir the oats, then rotate the pan front to back. Bake for another 15-20 minutes or until golden brown. Turn off the oven, sprinkle the chopped walnuts over the mixture and return to the oven to dry for a final 10 minutes. Let cool completely and store in an airtight container for up to a week. 


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