Instant Coffee Granola
Ingredients
- 1/2 cup (120ml) agave syrup, see notes
- 3 tablespoons instant coffee granules dissolved in 1 1/2 tablespoons hot tap water
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1/3 cup (80ml) melted refined coconut oil, see notes
- 2 1/2 cups old-fashioned rolled oats (about 9 ounces; 260g)
- 1 cup whole raw skin-on almonds, roughly chopped (about 3 3/4 ounces; 110g)
- 1/2 cup pepitas (about 2 3/4 ounces; 80g)
- 1 tablespoon chia seeds (about 1/2 ounce; 13g)
- 1/2 cup dried fruit (about 2 3/4 ounces; 75g), such as prunes, dried apricots, or dried cherries, cut into 1/2-inch pieces
Instructions
- 1
Adjust oven rack to middle position and preheat oven to 300ºF (150ºC) degrees. Line a 9- by 13-inch rimmed baking sheet with parchment paper.
- 2
In a large bowl, whisk agave syrup, dissolved instant coffee, vanilla extract, cinnamon, and salt to combine. Whisk in melted coconut oil to combine. (The coconut oil may separate a bit from the coffee syrup—this is OK.)
- 3
Add oats, almonds, pepitas, and chia seeds to agave and coffee mixture. Using a flexible spatula, toss to evenly coat ingredients in syrup. Transfer granola onto prepared baking sheet, and, using the same spatula, spread into an even layer. Transfer to oven and bake until fragrant, toasted, golden brown, and mostly dry to the touch, about 40 minutes.
- 4
Turn oven off, and leave the granola in the warm oven to cool completely, about 2 hours. Remove granola from oven and, using your hands, break granola into small clumps and toss with dried fruit in the sheet pan. Transfer granola to an airtight container and store at room temperature.
