Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
50 mins
Servings:
8
Yield:
2 cups
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Mix oats, coconut oil, hazelnuts, cocoa nibs, maple syrup, ground coffee beans, brown sugar, cocoa powder, instant coffee granules, coffee-flavored extract, kosher salt, cinnamon, black pepper, and vanilla extract together in a bowl; spread onto the prepared baking sheet, smoothing with a spatula.
Bake in the preheated oven for 10 minutes; stir and continue cooking until lightly browned and beginning to crisp, about 10 minutes more. Cool granola completely.
Mix chocolate chips into cooled granola and store in an air-tight container.
Cook's Note:
I used Nielsen-Massey(R) pure coffee extract from Sur la Table(R).
Nutrition Facts (per serving)
341
Calories
23g
Fat
31g
Carbs
5g
Protein
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