Store-bought granola can’t compete with homemade – especially when it’s infused with coffee. This coffee granola is crunchy, lightly sweet, and gives you a gentle caffeine boost. It’s perfect on yogurt, with milk, or straight from the jar.
Quick Answer: Coffee granola requires oats, instant coffee, maple syrup, coconut oil, nuts, and seeds. Mix ingredients, bake at 325°F for 30 minutes, stirring once. The result is crispy clusters with about 20mg caffeine per half-cup serving.
Ingredients
- 3 cups rolled oats
- 1 cup mixed nuts, chopped
- ½ cup seeds (pumpkin or sunflower)
- ⅓ cup coconut oil, melted
- ⅓ cup maple syrup
- 2 tablespoons instant coffee granules
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Baking Instructions
Preheat oven to 325°F and line a baking sheet with parchment paper. Mix oats, nuts, and seeds in a large bowl.
In a small bowl, whisk together melted coconut oil, maple syrup, instant coffee, vanilla, cinnamon, and salt. Pour wet ingredients over oat mixture and stir until everything is evenly coated.
Spread granola on prepared baking sheet in an even layer. Bake for 30-35 minutes, stirring once halfway through. The granola is done when golden brown. Let cool completely on the pan – it will crisp up as it cools.
Getting Perfect Clusters
The secret to chunky clusters is not stirring too much. When you remove the granola from the oven, let it cool completely without breaking it apart. Once cool, break into desired cluster sizes.
Storage Tips
Store coffee granola in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a freezer bag for up to 3 months. The coffee flavor intensifies slightly after a day or two.
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This coffee granola makes an excellent gift too. Package it in mason jars with a ribbon for a thoughtful homemade present that coffee lovers will appreciate.